Chickpea crepes are a great vegan and gluten-free alternative to classic crepes and they're so delicious with savory toppings. Only 4 ingredients needed!
These crepes are oil-free and perfect for breakfast or as a snack. They're also a great choice for a light and simple lunch or even dinner, with some veggies.
The taste is similar to a savory crepe, but also to a vegan omelette, as they're made with chickpea flour, which I already used to make my Spanish omelette.
These crepes are so spongy and light and they're delicious with any savory toppings you like. I don't think they're good with sweet ingredients as they're made with chickpea flour, salt and lemon juice, but if you try a sweet version and it works, please leave a comment below.
Following a gluten-free diet is not that hard. I avoid gluten most of the time because I feel my best when I'm on a gluten-free diet, especially when I don't eat refined wheat. When you find delicious alternatives of your favorite recipes, it's so easy to enjoy healthy food, I promise!
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Chickpea Crepes (Vegan and Gluten Free)
- 1 cup chickpea flour
- 1 and ¼ cups water
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.
- Let the mixture stand in the fridge for 30 minutes.
- Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup (4 tbsp) of the batter onto the pan, twirling the batter around to cover the whole bottom of the pan. I used a 8 inch or 20 cm skillet, so add more or less batter if needed.
- Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
- Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.
- Serve immediately with your favorite toppings (I used hummus, cherry tomatoes, black olives and dried oregano), or keep leftovers in a sealed container in the fridge for 5 to 7 days.
- Lemon juice can be replaced by lime juice.
- I haven't tried this recipe using other flours, so I don't know if it could work.
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