High Protein Crepes - Cooking Like Kate

In a mixing bowl, whisk together the chickpea flour, garlic powder, salt, pepper, and warm water (100°F) until smooth. Slowly add the olive oil and stir just until combine, don’t over mix. Let the batter rest for 5-10 minutes.
1 1/2 cups chickpea flour, 1 1/2 cups warm water, 1/4 cup olive oil, salt and pepper to taste, 1/2 tsp garlic powder
Heat a non-stick pan over medium-high heat. Add a small amount of oil and ensure the pan is fully heated before pouring in the batter. Pour about ¼ cup of batter into the pan, swirling to spread it evenly. Cook for about 1-2 minutes until the edges lift slightly, then flip and cook for another 1 minute. Repeat with the remaining batter.
Spread a thin layer of softened cream cheese over each crepe. Add smoked salmon, avocado slices, capers, fresh herbs, and red onion.
4 oz smoked salmon, 3 tbsp cream cheese, 1 tbsp capers, 1/4 small red onion, 1/2 avocado, 1 tbsp fresh dill or chives
Fold or roll the crepes, then serve with a squeeze of fresh lemon juice. Enjoy immediately!
Lemon wedges, for serving

Rest the batter: Allowing the batter to rest for 5-10 minutes helps achieve a smoother texture and prevents the crepes from tearing.
Adjust thickness: If the batter is too thick, add a little more water until it reaches a pourable consistency.
Cooking tips: Cook the crepes on medium heat to avoid burning and to ensure they cook evenly.
Storage: Leftover crepes can be stored in the fridge for up to 2 days or frozen for up to 2 months.
Customizable: Feel free to swap the smoked salmon with your favorite protein, like cooked chicken or tofu, for a different flavor.