Chickpea Crepes

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!

I’ve already shared my vegan and gluten-free crepes with you guys, but I wanted to make a savory version using less ingredients. 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! 

looking for more chickpea flour recipes?

• Vegetable pakoras
• Tortilla or Spanish omelette
• Vegan tempeh meatballs
• Falafel waffles
• Cauliflower pizza crust

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Chickpea Crepes (Vegan and Gluten Free)

• Author: Simple Vegan Blog
• Prep: 5 mins
• Cook: 15 mins
• Total: 20 mins
• 6–7 crepes 1x
• Breakfast, Appetizer
• Vegan, Gluten Free

Servings 6–7 crepes 1x

Scale 1x2x3x Tap or hover over number to scale servings

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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!

Ingredients

• 1 cup chickpea flour (130 g)
• 1 and 1/4 cups water (315 ml)
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.
2. Let the mixture stand in the fridge for 30 minutes.
3. 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.
4. Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
5. Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.
6. 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.

Notes

• 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.

Nutrition

• Serving Size: 1 crepe of 6 (with no toppings)
• Calories: 79
• Sugar: 2.4 g
• Sodium: 200 mg
• Fat: 1.3 g
• Saturated Fat: 0.2 g
• Carbohydrates: 13.2 g
• Fiber: 3.8 g
• Protein: 4.2 g