Chickpea crepes – high protein wraps
I have got a passion for crepes, wraps, tortillas, tacos or simply anything that allow me to eat my lunch with hands. If you follow my blog clean eating recipes for a while you probably have come by my popular spinach taco shell recipe or zucchini tortillas recipes. Those are still my favorite wraps but now that I am trying to cut on eggs – remember, I switch vegan few month ago – I have to come up with new wrap recipe.
Those chickpea crepes are the best vegan healthy wrap alternative. A super easy blender recipe made of 3 simple ingredients:
- Garbanzo flour – also known as chickpea flour
The recipe is inspired by the popular French Socca crepe recipe. A popular French recipe from South of France that people eat with grilled summer vegetables. The authentic French Socca crepes are fried in a good amount of olive oil and the crepe is much thicker. My recipe is healthier, I cooked my chickpea crepes as I do for my sweet French crepes recipe. I used a warm warm crepe pan – slightly oiled with coconut oil rubbed with absorbent paper – and spread a thin layer of batter. It results in a thin chickpea crepes with crispy borders that won’t cracks when filled ! And those crepes are:
- egg free
- dairy free
- gluten free
- protein loaded
It is so much fun to eat in a less conventional way right? I don’t know I just LOVE eating food with my hands. Those chickpea crepes are absolutely perfect for any savory wrap. They wont cracks even with moist filling – I used hummus, Dijon Mustard, avocado and lots of grilled summer vegetables.
It was super easy to hold as a tortilla. Plus, those wraps contains 5 grams of protein and only 89 kcal! So if you are on a diet, those chickpea crepes will keep you full and won’t blow your calorie counter.
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.
Enjoy the recipe !
WATCH THE CHICKPEA CREPES VIDEO AND MAKE THEM NOW
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.
- 1/2 teaspoon extra virgin coconut oil or vegetable oil of your choice
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.
This recipe makes 5 chickpea crepes. Nutrition panel is for one crepe without fillings.