Gluten-Free Chickpea Crepes

Who needs fussy, wheat flour–based crepes when you can whip up a protein-packed gluten-free chickpea crepe batter that doesn’t need to rest overnight, never gets rubbery, and is versatile enough 
to become your go-to wrap for everything from breakfast to dinner to dessert?

The secret here is chickpea flour — and a little liquid plus a dash of salt. See how easy it is?

Once cooked, you can make these gluten-free chickpea crepes into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a fried egg. Scan past the recipe for some of our favorite combos. Regardless, it’s a guiltless cure for the munchies, with love to you from our friend and culinary genius Victoria Granof.

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Chickpea Crepes

This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.

Servings 8

Calories 58 kcal

Author Victoria Granof

Ingredients

• 1 cup garbanzo bean flour aka chickpea flour
• 1/2 teaspoon kosher salt
• 1 tablespoon plain yogurt whey (the liquid that separates from yogurt), or water
• Olive oil or gluten-free cooking spray

Instructions

1. In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3⁄4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
2. Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1⁄4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.

Nutrition Facts

Chickpea Crepes

Amount Per Serving

Calories 58 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.2g

Sodium 155mg7%

Potassium 127mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 2g2%

Protein 3g6%

Vitamin A 6IU0%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Some of our Favorite Gluten-Free Crepe Fillings Options:

Olive Oil-Fried Egg and Smashed Avocado
Roasted Beet and Yogurt with Pomegranate Molasses and Toasted Cumin Seeds
Strawberry and Tahini with Pomegranate Seeds and Toasted Pistachios
Swiss Chard and Golden Raisins and Pine Nuts
Sauteed Lamb Sausage and Orange-Olive Relish

Photo credit: Photography Maren Caruso / Styling Victoria Granof