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Chickpea crepes are thin savory chickpea pancake made of chickpea flour.

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wrapsBonus, those are easy, healthy gluten-free vegan crepes made with only 3 ingredients in a blender.

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How to make chickpea flour ?

In order to make those delicious chickpea flour crepes you need chickpea flour also know 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 thin flour. First, cover the blade of your food processor with garbanzo beans. Next, blend on high speed to grind the beans into a flour. This require 2 or 3 attempts. Blend for 1 minute, stop the food processor, scrap the bowl and repeat until you obtain a thin 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.

Why is chickpea flour healthy ?

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 47 g net carbs which is way less than white wheat flour. Finally, it contains lots of magnesium, iron and vitamins B6.

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

How to make chickpea crepes?

This said, let’s talk about turning chickpea flour into delicious thin chickpea pancake aka chickpea crepes. Surprisingly, there is nothing easier than chickpea crepes recipe. All you have to combine are 3 simple ingredients:

  • Garbanzo flour – also known as chickpea flour
  • Water
  • Salt

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

How to make thin chickpea crepes?

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.

  1. 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.
  2. Non stick tefal pan. A non-stick crepe pan or non-stick pancake griddle is required to make thin crepes that won’t stick.
  3. Slightly grease the pan. Don’t add lots of oil in 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.

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

What to eat with chickpea vegan crepes?

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.

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

How to store your 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 a lovely crepes to eat in your plate with some green salad on side.

Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

More vegan crepes recipe

If you love vegan crepes I recommend you try my others vegan crepes recipe:

Enjoy the recipe !

xoxo Carine
Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables. #vegan #chickpea #garbanzo #wraps

Chickpea crepes

Vegan Chickpea flour Crepes, 3 ingredients recipe perfect gluten free wraps with garbanzo bean flour only 5 g net carb per small crepes
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Author: Carine
5 crepes
Leave A Review Print The Recipe

Ingredients

Optional spices

To grease the crepe pan

Instructions

  • In a blender, add the garbanzo bean flour, water, salt and spices (if used, the authentic French chickpea crepe use the spices)
  • Blend on high for 30 seconds - 1 minute or until no more lumps appears. It will form a very liquid yellowish batter.
  • Transfer into a bowl. Set aside at room temperature for 30 minutes before cooking. 
  • Warm a crepe pan of 10 inches diameter (26 cm), under medium/high heat, and use an absorbent paper to rub the coconut oil on the pan and grease the pan.
  • Scoop 1/3 cup of the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The batter is very liquid and that is what you want. The thickness of the crepes will depend on how much batter you use for each. Usually 1/3 cup is what you need to make a 10 inches (26 cm) crepe but you may want to add a little more to make a thick crepe. I love mine super thin as it gets crispier. 
  • Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
  • Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
  • Repeat for the next crepe until no more batter left. I made 5 crepes with this recipe.
  • To serve fill each crepes with the savory filling of your choice. I spread hummus, mashed avocado, grilled zucchini, grilled eggplant, fresh cherry tomatoes, raw chickpeas and a drizzle of Dijon mustard. 
Storage: I store my crepes in the fridge for up to 4 days. Simply place the crepes on a plate, cover with a piece of plastic wrap/film to avoid them to dry out. Rewarm on a crepe pan or fill with your favorite filling, roll and warm up in a sandwich press.
Garbanzo flour is also known as chickpea flour. It is a gluten free flour.
 
Nutrition Facts
Chickpea crepes
Amount Per Serving (1 crepe)
Calories 89 Calories from Fat 14
% Daily Value*
Fat 1.5g2%
Carbohydrates 13.3g4%
Fiber 2.5g10%
Sugar 2.1g2%
Protein 5.5g11%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe makes 5 chickpea crepes. Nutrition panel is for one crepe without fillings.

Chickpea flour crepes
Chickpea flour crepes
Chickpea flour crepes

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    50 comments
    • No I am sorry it must be dry chickpea flour! It won’t work with canned chickpea. Enjoy the blog recipes. XOXO Carine.

    • The batter is pretty blend itself. Simply play with spices to make it sweet or savory. Sweet idea could be ground cinnamon, few tablespoons of sweetener (erythritol or monk fruit sugar if sugar free or coconut sugar). Savory idea are ground cumin, paprika, onion powder, garlic powder and dried herbs. Enjoy the recipe! XOXO Carine.

  1. 5 stars
    I made these crepes last night for dinner. I filled them with the mushroom and spinach filling. My family enjoyed them so much some had seconds. My 25year old daughter can’t tolerate gluten. She especially enjoyed them. I also made the buckwheat crepes. They are a nice alternative as well. The color was darker than yours? Do you think it is due to the brand? They were delicious none the less. Thank you so much for sharing your recipes. Also, the video was helpful in pouring them onto the pan and getting a nice even, crisp crepe.

    • Thanks for this beautiful comment! I am buying chickpea flour that is really light/golden color so I guess that is why it is coming out so light in color. It must depends on brand. In New Zealand I am buying mine from bulk food store so no brand are mentioned. I love mushrom and spinach filling too ! So delish 🙂 Thanks again for trying my recipes and taking a minute to add your lovely feedback. XOXO Carine.

      • 5 stars
        Oh I meant the buckwheat crepes came out darker than yours. Like Isaid before they were delicious. It probably is due to where it is grown. Since my last comment I have been making the crepes for breakfast for my family, and we are enjoying them immensely! It has opened up a whole new world of eating that is healthy and delicious. Thanks again!

        • Probably!Buckwheat flour is really dark in France where I am coming form but super light in New Zealand – where I live now. But both taste the same and it is delicious. I am happy you enjoyed the crepes with you family. That is the kind of comment I love! You made my day! Thanks for sharing. XOXO Carine.

    • Yes sure. Chickpea flour marry really well with savory food but I also add those crepes with strawberry chia seed jam or chocolate nut butter spread and it taste amazing. Enjoy the recipe. XOXO Carine.

  2. 5 stars
    I had success when I ground up dried chickpeas with my milling blade in my Nutribullet. My suggestion for that is to do small quantities at a time, and to sift it after with a fine strainer to separate any chunks that did not grind for whatever reason. Very yummy recipe! My 13 month old loved them too, and they taste great with Indian food 🙂

    • Again, I did not try so I don’t like to say yes. I always buy my chickpea flour from the store, it is super easy to find and cheap in any indian supermarket. The texture is really light an thin and I doubt that a blender can really achieve the same texture as dried chickpeas are very hard to break in pieces. I would not recommend it. Enjoy the crepes! XOXO Carine.

      • 5 stars
        Yes i make my own chickpea flour in the vitamix all the time. A regular blender can’t handle it, but a Vitamx or Blendtec can!

        • Good to know ! Thanks or all the extra information and a HUGE thanks for following the blog recipes. XOXO Carine.

  3. 5 stars
    They’re SO good!!! I just spread tahini on mine & have ’em for breakfast!! 🙂 But it can be eaten for any meal with any toppings!

    • Thanks for sharing this lovely comment! I am so glad you loved them 🙂 Enjoy the healthy vegetarian recipes on the blog. XOXO Carine.

  4. 5 stars
    I have been looking for a Zero point alternative, and this is great! Dry chickpeas are a “Freestyle, Weight Watchers” free food!

    • I am so happy to hear that! I don’t know much about the Wight Watchers points but I am so happy those chickpeas crepes are a match ! Thanks for adding this useful information here. Enjoy the recipe. XOXO Carine.

    • I am so happy to hear that! I don’t know much about the Wight Watchers points but I am so happy those chickpeas crepes are a match ! Thanks for adding this useful information here. Enjoy the recipe. XOXO Carine.

  5. 5 stars
    As a coeliac this has been a revelation for me! I can make my own and add wee flavour hits. Made them just 10 mins ago. Sprinkled a wee touch parmesan and long sliced a spring onion very finely. Was very tasty. I am so glad to have come across this site and this simple but fab recipe. And on Pancake Tuesday too. Thanks a mill x

    • I am SO happy to read your comment. Enjoy the crepes and all the gluten free recipes on the blog my friend! Carine.

    • I made 5 chickpea flour crepes with this recipe using a 26 cm pan – as mention after the recipe card – before the nutrition panel. 🙂 Enjoy the recipe ! XOXO Carine.

  6. 5 stars
    This recipe is great and easy to make. The crepes are a bit drier than regular tortillas, but they have a better nutritional profile by far, and they’re way more filling. I think I won’t be using store bought tortillas for quite a while 🙂

    • Thanks for this lovely comment! I am so happy you enjoy it. This recipe became a staple in my house too, we make it on a regular basis. Enjoy the recipe on the blog and thanks for taking a minute to share you comment! XOXO Carine.

    • Hello! The carb count is provided in the nutrition panel, scroll down after the recipe box. Chickpea flour is an healthy flour but not the lowest in carbs. One crepes contains 10.8 g net carbs – which is 4 times less than a regular white flour crepes. However, if you are really looking for low carb crepes, I would recommend to try my almond flour crepe recipe only 3.8 g net carbs per crepes! Click here if you want the recipe. Enjoy the crepes and thanks for reading the blog ! XOXO Carine.

    • I am sure you can freeze them with burrito mix. I did not try but that sounds like a lovely make ahead breakfast idea 🙂 Love it !!! Have a lovely Christmas, XOXO Carine.

    • 5 stars
      Hey Sunny, I used this recipe with a pre-mixed dosa blend of flours — rice flour, lentil flour and wheat flour and it was GREAT. Maybe it tasted slightly different to how it would with chickpea flour, but it was still delicious. I reckon it worked bc the lentil flour has similar properties to chickpea flour?…

    • No, I am sorry. Chickpea flour is the main ingredient in this recipe and it is a very special flour rich in fibre. That is the reason why it works and make a crepes by adding water only. Enjoy the recipe and the blog. XOXO Carine.

    • Yes sure! Make sure your pan is really warm and I would recommend an non stick fry pan, the batter will run easily. Enjoy the crepes. XOXO Carine.

    • HAHA that is wonderful ! Thanks for ticking around ! enjoy them and the other healthy recipe on the blog my friend. XOXO Carine.

  7. 5 stars
    Let’s face it your the queen of crepe Carine !!! Made all the crepes recipe on your blog and all are great tasty breakfast option. Merci!