Check ingredients - 1 cup chickpea flour
- ¼ cup nutritional yeast
- 1 tsp dried minced onion
- ½ tsp sea salt
- 1-2 tbsp sambal oelek or sriracha
- 1 ¼ cups filtered water
- Extra virgin olive oil , for cooking
Savoury Chickpea Flour Crepes
Ingredients
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 1 tsp dried minced onion
- ½ tsp sea salt
- 1-2 tbsp sambal oelek or sriracha
- 1 ¼ cups filtered water
- Extra virgin olive oil , for cooking
Check ingredients Recipe
- Step 1
Preheat oven to 200ºF and line a baking sheet with parchment paper. Place it in the oven.
- Step 2
Add chickpea flour, nutritional yeast, dried minced onion and salt to a bowl and mix to combine.
- Step 3
Add sambal oelek and water and whisk until smooth.
- Step 4
Preheat a pan to medium-high heat.
- Step 5
When hot, add 1 teaspoon of olive oil, spread using a silicone brush and pour 1/2 cup of your chickpea crepe batter onto the pan.
- Step 6
Spread batter by moving your pan in circular motions.
- Step 7
Cook until golden brown around the edges (about 2 minutes).
- Step 8
Flip and cook on the other side for a minute or until golden brown.
- Step 9
Transfer to the oven to keep warm.
- Step 10
Repeat for the rest of the batter.
- Step 11
Enjoy crepes on their own or with your favorite toppings such as avocado, hot sauce, coriander, hummus, salsa etc.
Common Questions & Swaps
- If your batter is too thick and does not spread easily, add water, one tablespoon at a time until you reach a smoothie-like consistency.
- Can I make this with another flour? Probably, but then it wouldn't be a chickpea crepe.
TRUE FACT: I have eaten over 50 of these crepes!
Yep, since starting intolerance/elimination diet, because I could not have grains except quinoa and no nuts, I had to completely reinvent my breakfasts and snacks. Before going on this diet, I would have oats 90% of the time and toasts the other 10% of the time (especially during the week). However, those were pretty much off the table for 6 weeks.
I had to be creative and create a breakfast/snack that was nutritious while being versatile so I could enjoy having it even after the 50th time.
I had made chickpea pancakes/crepes in the past, mainly in the form of an omelette, cooking it with chopped veggies and lots of spices. However, when I created this recipe, I wanted it to be a thin crepe, soft in the middle and crunchy around the edges. I wanted it to also be a great base to enjoy along other vegetables, sauces etc.
How did I do that? Simple: add more water. By adding more water, the batter will become thinner and the final result will be a delightful thin crepe.
Of course, the batter is not solely made out of chickpea flour (which by the way is an amazing flour to have in your kitchen – it contains 7 grams of protein and 8 grams of fiber for 1/4 cup, all while being gluten free, nut free and grain free!) it also contains some nutritional yeast for a little cheesy flavour, some sambal oelek (a slightly spicy chili sauce), minced dried onion, a touch of salt and water to bind it all together.
What I love about this recipe is the fact that it is SO VERSATILE! Honestly, I cannot count all the different ways I enjoyed these crepes: on their own, with a homemade dip, with sauerkraut, stuffed with mashed chickpeas and a hot sauce, stuffed with mashed sweet potatoes and spinach, with salsa verde and regular salsa, with curries, with avocadoes and tomatoes… and the list goes on and on.
You can truly have these crepes in any way you like, think of it as a naan or a tortilla or as a normal savoury crepe and it will open your horizons on all its possibilities.
Well, you guys, I hope you fall in love with this recipe as much as I did & it becomes a staple in your household as well. If you do end up trying it, make sure to share a photo of your creation and tag me (@muriellebanackissa) on Instagram.
Have a lovely day!
