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Savory Chickpea Flour Crepes: the Easy Recipe for Vegan, Gluten-Free Crepes

Total time: 11 min.
Difficulty: Low
Serves: 4 people
By Cookist

Crepes with chickpea flour are a light and gluten-free alternative to classic crepes. Designed for those who suffer from food intolerances and cannot eat eggs or dairy products, they are quickly prepared with 3 simple ingredients. Simply mix flour, water and oil in a bowl: the smooth, lump-free mixture thus obtained will be cooked in a non-stick pan, one ladle at a time, until thin wafers with a strong flavor are obtained, to be filled with savory ingredients of your choice and served as a main course for a family lunch or dinner.

If you like you can fill the crepes with ham and stringy cheese, enrich the dough with a little chopped rosemary and thyme or try your hand at a vegetarian version made with zucchini. For a spectacular and effective presentation you can close them into a bundle with the help of a stem of chives, or prepare rolls with zucchini and ricotta cheese to cut into slices and baked au gratin in the oven.

If you want to make a sweet batter, simply whisk together 100 grams of chickpea flour with an equal quantity of water, 2 tablespoons of sugar and a pinch of salt. The result will be delicious crepes to be spread as desired with jam or hazelnut cream, and garnished with chopped dried fruit and whipped cream. If you prefer, for a tastier result, you can mix half water with half cow's vegetable milk: soy, rice, oats, almonds or other drink of your taste.

Find out how to prepare crepes with chickpea flour by following the step-by-step procedure and advice.

Tips to Follow for Chickpea Flour Crepes

– It's possible to buy chickpea flour from the store, but you can also make your own. All you'll need are raw dried garbanzo beans (chickpeas' other name) which will be blended inside of a powerful blender or food processor. It'll require from 2 to 3 attempts, with pauses and 1 minutes blending sessions. This flour can be stored for up to 3 months, inside of an airtight container.

– You'll need a thin batter, so if you want to avoid any lumps in the batter, you can use a blender to mix all the ingredients together.

– If you see that your batter is too liquid, you can add 1 or 2 tablespoons of chickpea flour to thicken it a little bit.

How to Store Chickpea Flour Crepes

Chickpea Flour Crepes can be kept in the refrigerator, covered with a sheet of cling film, for a maximum of 1-2 days. If you want to eat them on the following day, you can reheat them either in a pan or in a sandwich press.


Chickpea flour
120 grams
Extra virgin olive oil
35 ml
270 ml
a pinch
You'll also need
Peanut seed oil
as much as you need

How to Prepare Crepes With Chickpea Flour

Place the sifted flour in a bowl and add the oil.

Season with salt.

Pour the water little by little.

And mix well with a whisk continuing to add water gradually.

Continue mixing until you obtain a smooth, lump-free batter.

Grease a non-stick pan with a drizzle of vegetable oil and put on a low flame.

As soon as the pan is hot, pour in a ladle of batter and distribute it evenly over the bottom. Cook the crepe on one side and, when bubbles form on the surface, flip it over and continue cooking on the other side.

Stack the crepes on a plate as you go.

Once all the crepes have been made, fill them with savory ingredients or your choice and serve.

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