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:
- Healthy
- 3 Ingredients
- Ready In 15 minutes
- Gluten-Free
- Low-Carb
- Nut-Free
- Dairy-Free
- Egg-Free
- Vegan
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 a chickpea crepes recipe. It’s even easier than my classic crepe recipe!
Ingredients
All you have to combine are 3 simple ingredients:
- Garbanzo flour – also known as chickpea flour.
- Water
- Salt
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 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 like zucchini, eggplant, and red peppers are delicious in those vegan crepes.
Storing 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 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.
More Healthy Crepe Recipes
If you like healthy crepe recipes, you’ll love these:
Enjoy the recipe!
Recipe Card
Chickpea Crepes
Nutrition
Want My Kitchen Equipment?
Ingredients
- 1 ¼ cup Chickpea Flour also called Garbanzo Bean Flour
- 1 ⅓ cup Water
- ¼ teaspoon Salt
Optional spices
- 1 teaspoon Ground Cumin optional
- ½ teaspoon Dried Oregano optional
To grease the crepe pan
- ½ teaspoon Coconut Oil or vegetable oil of your choice
Instructions
- In a blender, add the chickpea flour, water, salt, and spices.
- Blend on high for 30 seconds – 1 minute or until no more lumps appear. It will form a very liquid yellowish batter.
- Transfer into a bowl. Set aside at room temperature for 30 minutes before cooking.
- Warm a 10-inch crepe pan, under medium/high heat, and use 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 in 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-inch (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 is left. I made 5 crepes with this recipe.
- To serve, fill each crepe 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.
To save your own private notes on your favorite recipes, join Sweetashoney Members!
This recipe makes 5 chickpea crepes. Nutrition panel is for one crepe without fillings.
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I'm passionate about sharing easy, tasty recipes that are both delicious and healthy
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
Browse all my recipes here.
I hope that you too find the recipes you love on Sweetashoney!
Posted In:
Clean EatingDairy freeEgg-FreeGluten freeVeganVegetarianChickpea FlourOne PanDairy-FreeEgg-FreeGluten-FreeLow-CarbNut-FreeVeganVegetarianBreakfastDessertSnackEasy3 IngredientsUnder 20 MinutesDisclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
Share this post!
If you enjoyed this post, share it with your close ones!
Leave a comment
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.
These are fantastic! Thank you for the clear instructions and the ease of the recipe.
Great! I am so happy to hear that. See you soon on the blog. XOXO Carine.
How many crepes will I get from this amount of ingredients?
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.
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.
How many carbs in one crepe?
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.
Can you freeze these if you prewrap with burrito mix?
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.
Would the recipe still work if I substituted a different flour?
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.
Can I make these without a crepe pan? They look amazing.
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.
I can’t believe it ! Third time on your blog to make those chickpea crepes. They are SOOOO YUM!
HAHA that is wonderful ! Thanks for ticking around ! enjoy them and the other healthy recipe on the blog my friend. XOXO Carine.
That is a café style recipe ! What a magic result, soft, hold well and tasty with melted cheese.
Thank you ! glad you like it so much. Enjoy the recipes on the blog. XOXO Carine.
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!
A very simple crepe recipe – we love it ! thanks for sharing