Savory Chickpea Flour Crepes (Gluten-Free, Vegan)
These delicious savory chickpea flour crepes are made with a thin batter that cooks up crisp and golden. With just a few basic ingredients, these flavor-packed crepes are great for breakfast or brunch and go well with any filling of choice, or you can also enjoy them on their own! Naturally gluten-free and vegan too.
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Flavorful Chickpea Flour Crepes
If you want a savory and easy option for breakfast or brunch, these chickpea flour crepes are going to be perfect for you!
They come together easily (are very customisable) and taste so good. Whether you choose to eat them on their own, or fill them with your savory fillings of choice (sautéed veggies, vegan cheese, crumbled tofu), I know you’re sure to enjoy these crepes!
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for these chickpea flour crepes are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these crepes is just a matter of mixing the ingredients together to get a smooth batter which is then cooked until crispy in a skillet.
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that these crepes are 100% gluten-free, dairy-free and vegan, which means that even those who have Celiac disease or gluten or lactose intolerances can enjoy them without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this savory chickpea crepes recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Chickpea Flour: Since this is a recipe for chickpea flour crepes, chickpea flour (also known as garbanzo bean flour as it’s flour made by grinding garbanzo beans) is a key ingredient, so make sure not to leave it out. Alternatively, you may also use besan flour (gram flour) instead.
- Cilantro:Â I like using fresh cilantro for a bright, Asian flavor. However, if you don’t enjoy the taste of cilantro, you may use chopped fresh parsley or your favorite fresh herbs instead.
- Vegetables: Make sure to chop and mince and grate the onions, garlic and ginger as finely as possible. I’ve also added chopped green chili, but feel free to leave it out if you don’t like heat.
- Spices: For flavor, I’ve used chili flakes and ground turmeric to add some heat and color. Feel free to reduce or increase the amount of dried chili flakes depending on how much heat you like or can tolerate.
- Water: Make sure to add the water slowly, mixing in a bit at a time until you get the consistency of a thin and homogeneous batter. If you find the batter to be too dry, mix in an additional teaspoon of water at a time until you get the desired consistency.
How to Make Chickpea Flour Crepes:
Combine Dry Ingredients:Â In a mixing bowl, combine the chickpea flour, chopped cilantro, onion, grated ginger, minced garlic, chopped chilli, salt, chilli flakes and ground turmeric. Mix until well combined.
Add Water:Â Gradually add the water a bit at a time to the dry ingredients, whisking well until you have a smooth batter. If the batter is too thick, add an additional 1 teaspoon of water at a time until you get a smooth and thin batter.
Spread Batter in Skillet:Â Heat a non-stick skillet over medium heat, brush the bottom of the skillet with oil, take a ladleful of batter and pour it into a heated pan. Gently spread the crepe batter in a circular motion using the back of the ladle until the batter forms a thin circle.
Cook Until Golden:Â On medium low heat, let it cook on one side for about 2-3 minutes. Carefully flip the crepe, then and cook the second side another 1-2 minutes, or until golden. Place the cooked crepe on a clean plate, and repeat with the remaining batter.
Garnish & Serve:Â Serve the savory crepes hot with ketchup or chutney or your savory fillings of choice.
Dish by Dish Tips:
- Batter Consistency: add the water slowly, mixing in a bit at a time until you get the consistency of a thin and homogeneous batter that can be easily spread out in the skillet (this is to ensure thin crepes). If you find the batter to be too dry, mix in an additional teaspoon of water at a time until you get the desired consistency.
- Plain Crepes: If you prefer plain crepes, feel free to leave out the onions, garlic, ginger, chili and condiments.
Other Gluten-Free Crepe Recipes:
Gluten-Free Brunch Recipes:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Savory Chickpea Flour Crepes (Gluten-Free, Vegan)
- Total Time: 2 crepes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These delicious savory chickpea flour crepes are made with a thin batter that cooks up crisp and golden. With just a few basic ingredients, these flavor-packed crepes are great for breakfast or brunch and go well with any filling of choice, or you can also enjoy them on their own! Naturally gluten-free and vegan too.
Ingredients
- 1 cup chickpea flour
- 1/4 cup fresh cilantro, chopped
- 1 onion, diced
- 1/2-inch fresh ginger, grated
- 2 garlic cloves, minced
- 1 green chilli, chopped (optional)
- Salt to taste
- 1/4 teaspoon dried chilli flakes
- 1/4 teaspoon ground turmeric
- 1 1/4 cup water, or more as necessary to make a thin crepe-like batter
- 2 teaspoons olive oil, for cooking
Instructions
- Combine Ingredients (Except Water & Oil): In a mixing bowl, combine the chickpea flour, chopped cilantro, onion, grated ginger, minced garlic, chopped chilli, salt, chilli flakes and ground turmeric. Mix until well combined.
- Add Water: Gradually add the water a bit at a time to the dry ingredients, whisking well until you have a smooth batter. If the batter is too thick, add an additional 1 teaspoon of water at a time until you get a smooth and thin batter.
- Heat Up Oil: Heat a non-stick skillet over medium heat, brush the bottom of the skillet with oil, take a ladleful of batter (approx. 1/4 cup) and pour it into a heated pan.
- Spread Batter in Skillet: Gently spread the crepe batter in a circular motion using the back of the ladle until the batter forms a thin circle.
- Cook Until Golden: On medium low heat, let it cook on one side for about 2-3 minutes. Carefully flip, then and cook the second side for another 1-2 minutes, or until golden. Repeat with the remaining batter.
- Garnish & Serve: Serve the savory crepes hot with ketchup or chutney or filling of choice.
Notes
Chickpea Flour: Since this is a recipe for chickpea flour crepes, chickpea flour (also known as garbanzo bean flour) is a key ingredient, so make sure not to leave it out. Alternatively, you may also use besan flour (gram flour) instead.
Cilantro: I like using fresh cilantro for a bright, Asian flavor. However, if you don’t enjoy the taste of cilantro, you may use chopped fresh parsley instead.
Vegetables: Make sure to chop and mince and grate the onions, garlic and ginger as finely as possible. I’ve also added chopped green chili, but feel free to leave it out if you don’t like heat.
Spices: For flavor, I’ve used chili flakes and ground turmeric to add some heat and color. Feel free to reduce or increase the amount of dried chili flakes depending on how much heat you like or can tolerate.
Water: Make sure to add the water slowly, mixing in a bit at a time until you get the consistency of a thin and homogeneous batter. If you find the batter to be too dry, mix in an additional teaspoon of water at a time until you get the desired consistency.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
