Chickpea crepes are thin savory chickpea pancakes made with healthy chickpea flour.
Bonus, these are easy, healthy, gluten-free vegan crepes made with only 3 ingredients in a blender.
In order to make these delicious chickpea flour crepes you need chickpea flour also known as garbanzo bean flour. While you can buy chickpea flour from the store you can also make your own. Obviously, to make chickpea flour you need to grind raw dried garbanzo bean into a flour. This means that you need a powerful blender or food processor to pulse your garbanzo beans into a fine flour. First, cover the blade of your food processor with garbanzo beans. Next, blend on high speed to grind the beans into flour. This requires 2 or 3 attempts. Blend for 1 minute, stop the food processor, scrape the bowl and repeat until you obtain a fine flour. Finally, sift the flour to remove any big parts. Store chickpea flour in an airtight container, glass or plastic, in the pantry for up to 3 months.
Chickpea flour nutrition benefits are various. First, it is a high protein flour with 22 grams of plant-based protein per 100 grams. Therefore it is a great flour to get your protein on a vegan diet. Next, the amount of carbs per 100 grams is moderate with only 47g net carbs which is way less than white-wheat flour. Finally, it contains a lot of magnesium, iron, and vitamin B6.
This said, let’s talk about turning chickpea flour into delicious thin chickpea pancake aka chickpea crepes. Surprisingly, there is nothing easier than a chickpea crepes recipe. All you have to combine are 3 simple ingredients:
The most difficult part of making crepes of any kind is to make thin crepes. Those are the 3 tips to follow to make the most beautiful crepes anytime.
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Basically anything goes well into those savor chickpea crepes. My recommendation is to bring back the crepe to the pan with your filling especially if you add vegan cheese. This will melt your cheese and make the whole filling hot. Grilled vegetables lie zucchini, eggplant, red peppers are delicious in those vegan crepes.
This recipe makes 5 chickpea crepes. I stored mine on a plate in the fridge – make sure you wrap the plate with a piece of plastic film to avoid the crepes to dry out. The next days, I fill my crepes and rewarm in a sandwich press. It adds a little crisp all around the crepe that is absolutely delicious. And if you are not keen to eat with your fingers, it is also lovely crepes to eat on your plate with some green salad on the side.
If you love vegan crepes I recommend you try my others vegan crepes recipe:
Enjoy the recipe!
This recipe makes 5 chickpea crepes. Nutrition panel is for one crepe without fillings.
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