Gluten Free Crepe with Fresh Thyme and Lemon Zest

Ingredients

• 2 large Eggs (room temperature)
• 2 tablespoons Extra Virgin Olive Oil (for batter, adds richness)
• 1 cup Water (room temperature)
• 0.5 cup White Rice Flour (gluten‑free, fine texture)
• 0.5 cup Chickpea (Garbanzo Bean) Flour (adds protein and savory flavor)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 teaspoon Fresh Thyme (finely chopped)
• 0.5 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Combine Eggs and Oil

   In the large mixing bowl, crack the two eggs and add the 2 Tbsp extra‑virgin olive oil. Whisk vigorously until the mixture is uniform and slightly frothy.

   Time: PT2M

2. Add Water

   Pour the 1 cup of water into the bowl and whisk again until fully incorporated.

   Time: PT1M

3. Incorporate Dry Ingredients and Seasonings

   Add the white rice flour, chickpea flour, lemon zest, chopped thyme, salt, and pepper. Whisk until the batter is smooth with no lumps.

   Time: PT3M

4. Rest the Batter

   Cover the bowl with a clean kitchen towel and let the batter sit at room temperature for 30 minutes. This allows the flours to fully hydrate and the batter to thicken slightly.

   Time: PT30M

5. Preheat the Skillet

   Place the non‑stick skillet over medium‑low heat. Warm it until a drop of water sizzles lightly, about 2 minutes.

   Time: PT2M

   Temperature: medium‑low

6. Cook First Side of Crepe

   Measure 1/4 cup of batter and pour it into the center of the hot skillet. Quickly swirl the pan to spread the batter into a 7‑inch circle.

   Time: PT45S

   Temperature: medium‑low

7. Flip and Finish Crepe

   When bubbles appear on the surface and the edges look set (about 45 seconds), use the spatula to flip the crepe. Cook the other side for an additional 30 seconds until lightly golden.

   Time: PT30S

   Temperature: medium‑low

8. Stack and Repeat

   Transfer the cooked crepe to the plate and repeat steps 6‑7 with the remaining batter, stacking each crepe as you go. This should yield about 8 crepes.

   Time: PT8M

   Temperature: medium‑low

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

18 g

Fat

4 g

Fiber

2 g