1 cup garbanzo bean flour (aka chickpea flour)
1⁄2 teaspoon kosher salt
1 tablespoon plain yogurt, whey (the liquid that separates from yogurt), or water
Extra Virgin Olive Oil
In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.
To cook the eggs:
Carefully crack 2 eggs into the pan, without touching, and fry to desired doneness. Repeat with 2 more teaspoons olive oil and 2 more eggs. Place 4 crepes on individual plates, top each with 1⁄2 an avocado mashed with a fork and 1 olive oil–fried egg.
Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.
This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.
Recipe sourceEnjoy gluten-free recipe: Fried Egg and Smashed Avocado with Olive Oil,