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
