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)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-7 crepes
- Category: Breakfast, Appetizers & Snacks
- Cuisine: Vegan, Gluten Free
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
- 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.
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
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