Savory Chickpea Crepes
These chickpea crepes are not only packed with protein but also bring a delightful nutty flavor that I can't get enough of. They're versatile enough to fill with whatever veggies you have on hand!
I remember the first time I made these chickpea crepes—it was a rainy Sunday, and I was craving something cozy.
I stumbled upon this recipe and decided to give it a try, and oh boy, it turned out to be a game changer!
I love how simple and nourishing they are, and they’re a fantastic way to sneak in some extra veggies.
Plus, they come together quickly, making them a perfect weeknight dinner option.
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Chickpea flour is such a fantastic alternative to regular flour, and it provides a good amount of protein and fiber. You can find it at most grocery stores or online. Don't hesitate to switch up the veggies based on what you have; this recipe is super flexible!
Tips & Notes
- •I love to make a big batch and store the extra crepes in the fridge—just reheat them on a skillet when I'm ready to eat.
- •If you want a bit more flavor, try adding spices like cumin or smoked paprika into the batter.
Recipe Variations
- •Sometimes, I’ll add a handful of spinach or kale directly into the batter for a pop of color and nutrients.
- •You could also make these sweet by adding a tablespoon of maple syrup and a sprinkle of cinnamon to the batter—just fill them with fruit!
Storage & Freezing
These crepes store well in the fridge for about 3-4 days. Just make sure to place parchment paper between them to prevent sticking. When you're ready to enjoy them again, a quick reheat on the skillet does the trick!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Chickpea flour is gluten-free, so you're all set. Just be mindful of any additional fillings you choose.
What can I use instead of nutritional yeast?
If you don't have nutritional yeast, you can skip it, but it does add a lovely cheesy flavor. You could also try a dairy-free cheese alternative.
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These chickpea crepes are not only packed with protein but also bring a delightful nutty flavor that I can't get enough of. They're versatile enough to fill with whatever veggies you have on hand!
Ingredients
Instructions
- 1
In a mixing bowl, combine the chickpea flour, nutritional yeast, salt, pepper, garlic powder, and onion powder.
- 2
Gradually whisk in the water until the batter is smooth and slightly runny. Let it rest for about 5-10 minutes.
- 3
Heat a non-stick skillet over medium heat and add a splash of olive oil.
- 4
Once the skillet is hot, pour about 1/4 cup of the batter onto the skillet and swirl to spread it evenly.
- 5
Cook for about 2-3 minutes until the edges lift and the bottom is golden brown. Flip and cook for another 1-2 minutes.
- 6
Transfer the cooked crepe to a plate and keep warm while you repeat with the remaining batter.
- 7
In the same skillet, add a bit more olive oil, toss in your chopped veggies, and sauté until tender.
- 8
Fill each crepe with the sautéed veggies and fresh herbs, then fold or roll them up.
- 9
Serve warm, and enjoy your chickpea crepes!
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