These crepes are not only gluten free, they’re also made from chickpeas! Chickpeas are great for PCOS as they’re full of protein, rich in fibre and have been proven to have a positive effect on blood glucose levels, supporting stable blood sugar levels.
8 filled crepes
Chickpea Crepes:
- - 2 cups chickpea flour
- - 2 ½ cups water
- - ½ tsp salt
- - 1 tsp cumin
- - ½ tsp garlic powder
- - oil, for frying
Mushroom Sauce:
- - 250 g mushrooms
- - 4 tbsp butter
- - 1 tsp soy sauce
- - 1 cup sour cream
- - salt and pepper, to taste
- - 2 tbsp chopped parsley
Start with the mushroom sauce. Slice the mushrooms and sauté them in butter until they get a bit of colour. Mix in soy sauce and sour cream. Bring to a boil, season with a pinch of salt and pepper, stir in chopped parsley, and set aside. As the sauce cools, it will thicken, becoming the perfect filling for the crepes.
Now for the crepes: whisk chickpea flour, water, salt, cumin, and garlic powder with a whisk until you have a loose and lump-free batter. Heat oil in a frying pan (26 cm in diameter), add about 1 ½ dl of the batter, and fry until you have thin and delicious crepes, about 3 minutes on each side. Whisk the batter each time before pouring new batter into the pan. Serve with the mushroom sauce.
