- Mix all ingredients with a whisk or immersion blender to get all of the lumps out.
- Heat a cast iron skillet. Brush with 1/4 to 1/2 teaspoon oil. Pour about 1/3 cup batter in the middle of the pan. Pick up the pan and swirl it until the batter spreads into a large thin circle. If the batter doesn’t spread easily you might need more sparkling water. If it is too thin and breaks when you turn it, add a bit more garbanzo flour.
- Cook until the edges easily lift and it starts to brown, about 3 minutes. Gently turn with a spatula and brown on the other side.
Lifts easily from the pan.
- Fill with your favorite savory or sweet fillings! I used Tofu Hash with Curried Lentils instead of Black Beans (Always Hungry page 221) in this batch and topped it with avocado and Fresh Salsa (Always Delicious page 302). Play with any of your favorite fillings or sauces. You can even use these in place of lettuce to make lunch wraps. Enjoy!!
My son’s crepe: Mini heart crepe with strawberry sauce and a blueberry. Optional: shave chocolate on top to garnish.