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Savory Chickpea Flour Crepes

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  • Serves 3
  • Cooks in 30 mins (10m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Non-dairy crepes for 3 ppl | Something without bananas

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a mixing bowl, whisk together the chickpea flour, water, salt, turmeric, cumin, coriander, and black pepper until smooth.
  2. 2.Let the batter rest for 10 minutes to allow the flavors to meld.
  3. 3.Heat a non-stick skillet or crepe pan over medium heat and lightly grease with vegetable oil.
  4. 4.Pour 1/4 cup of the batter onto the skillet and swirl it around to form a thin crepe.
  5. 5.Cook for 2-3 minutes until the edges start to crisp up and the bottom is golden brown. Flip and cook for another 1-2 minutes.
  6. 6.Repeat with the remaining batter.
  7. 7.Serve the savory chickpea flour crepes with your favorite fillings and toppings, such as sautéed vegetables, vegan cheese, or fresh herbs.

lightbulb_outline Tips

  • chevron_rightFeel free to adjust the spices according to your taste preferences.
  • chevron_rightFor added protein, you can add some cooked chickpeas or tofu to the filling.
  • chevron_rightExperiment with different fillings and sauces to create your own unique flavor combinations.
  • chevron_rightLeftover crepes can be stored in an airtight container in the refrigerator for up to 3 days.
  • chevron_rightYou can also freeze the crepes for longer storage. Just make sure to separate them with parchment paper to prevent sticking.