Chickpea Crepes – Vegan + Gluten-Free
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.
How To Make Chickpea Flour
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 flour.
This means that you need a powerful blender or food processor to pulse your garbanzo beans into 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.
Is Chickpea Flour Healthy?
Chickpea flour’s 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 47 grams of net carbs which is way less than white-wheat flour.
Finally, it contains a lot of magnesium, iron, and vitamin B6.
Why You’ll Love This Recipe
This crepe recipe is amazing because it’s:
- 3 Ingredients
- Ready In 15 minutes
How To Make Chickpea Crepes
This said, let’s talk about turning chickpea flour into delicious thin chickpea pancakes, also called chickpea crepes.
Surprisingly, there is nothing easier than a chickpea crepes recipe. It’s even easier than my classic crepe recipe!
All you have to combine are 3 simple ingredients:
- Garbanzo flour – also known as chickpea flour.
Making Thin Chickpea Crepes
The most difficult part of making crepes of any kind is making thin crepes.
Following are the 3 tips to follow to make the most beautiful crepes anytime.
- Batter. Your batter must be liquid, thinner than a pancake batter but not as liquid as water. It is very important to use a blender to make your batter to achieve this result and avoid any lumps. Also, if your batter is too liquid don’t be afraid to adjust, adding 1 or 2 tablespoons of chickpea flour at a time to get the right consistency.
- Non-stick Tefal pan. A non-stick crepe pan or non-stick pancake griddle is required to make thin crepes that won’t stick.
- Slightly grease the pan. Don’t add lots of oil to your pan, always use a spray or piece of absorbent paper to spread a thin layer of oil on the pan. Indeed, too much oil will fry your crepes.
Serving Chickpea Crepes
Basically, anything goes well into those savor chickpea crepes.
My recommendation is to bring the crepe back 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 like zucchini, eggplant, and 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 prevent the crepes from drying out.
The next day, I fill my crepes and rewarm them in a sandwich press. It adds a little crispiness all around the crepe, which 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.
Enjoy the recipe!
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Category:Crepes & Pancakes
Cooking Method:One Pan
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