Balaleet with Chickpea Flour Crepes

Ingredients

• 8 oz Vermicelli Noodles
• 4 tablespoons Vegan Butter
• 6 whole Cardamom Pods
• 0.25 teaspoon Saffron Threads
• 1 tablespoon Rose Water
• 2 tablespoons Sugar
• 1 cup Water
• 1 cup Chickpea Flour
• 1 cup Water
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Cumin Powder
• 0.25 teaspoon Salt
• 2 tablespoons Oil

Instructions

1. 1In a medium pot, bring 1 cup of Water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz of Vermicelli Noodles and cook for 3-5 minutes, stirring occasionally, until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly using a colander and set them aside.
2. 2In a large skillet (e.g., 12-inch / 30 cm), melt the 4 tablespoons of Vegan Butter over medium heat (approximately 300-325°F / 150-163°C). Once the vegan butter is fully melted and shimmering, add the 6 whole Cardamom Pods and 0.25 teaspoon of Saffron Threads. Sauté for 1 minute, stirring constantly, until the saffron releases its distinct aroma and the cardamom pods become fragrant.
3. 3Add the drained 8 oz of Vermicelli Noodles, 1 tablespoon of Rose Water, 2 tablespoons of Sugar, and 1 cup of Water to the skillet with the spices. Stir all ingredients well to combine, then bring the mixture to a gentle simmer over medium heat (approximately 300-325°F / 150-163°C). Continue to simmer for 10-15 minutes, stirring occasionally, until the noodles have absorbed most of the liquid and appear tender and plump; remove the 6 whole Cardamom Pods from the noodles before serving.
4. 4In a medium mixing bowl, whisk together the 1 cup of Chickpea Flour, 1 cup of Water, 0.5 teaspoon of Turmeric Powder, 0.5 teaspoon of Cumin Powder, and 0.25 teaspoon of Salt. Whisk vigorously for 1-2 minutes until the batter is completely smooth and free of any lumps, resembling a thin pancake batter.
5. 5Heat a non-stick pan (e.g., 10-inch / 25 cm) over medium heat (approximately 300-325°F / 150-163°C). Add 1 tablespoon of Oil to the pan and swirl to coat the bottom evenly. Pour about 1/4 cup (one small ladleful) of the chickpea flour batter into the hot pan, immediately tilting and rotating the pan to spread the batter into a thin, even crepe, approximately 6-8 inches (15-20 cm) in diameter. Cook for 2-3 minutes on the first side until the edges begin to crisp and the surface looks dry with small bubbles, then carefully flip with a spatula and cook for another 2-3 minutes until golden brown and cooked through; transfer the cooked crepe to a plate and repeat with the remaining batter and the remaining 1 tablespoon of Oil, adding more oil as needed for each crepe, until all the batter is used.
6. 6Serve the warm, sweet vermicelli noodles immediately alongside the freshly prepared chickpea flour crepes.

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