Chickpea crepes are a simple, quick and naturally gluten-free option, perfect when you want something light yet satisfying. They are made with a few ingredients and, thanks to their delicate, neutral flavor, pair well with many fillings.
These egg-free chickpea flour crepes are incredibly versatile: you can serve them cold and fill them just before serving—like in this version with robiola, arugula and smoked salmon—or bake them in the oven to make gratinated crepes; if you need ideas, take inspiration from the crepes with ham and cheese, the crepe parcels with asparagus and salmon or the crepes with mushrooms and ham. They are perfect for a quick lunch, a light dinner or a different kind of brunch.
In a few minutes you’ll get soft, flexible chickpea crepes, ideal even if you follow a vegan (just choose a suitable filling) or gluten-free diet, without sacrificing taste. Discover how to make them in a few easy steps with all the tips to get them right the first time.
You might also like:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 183.64 (Kcal)
- Carbohydrates 10.01 (g) of which sugars 2.91 (g)
- Proteins 13.42 (g)
- Fat 9.95 (g) of which saturated 0.51 (g)of which unsaturated 1.28 (g)
- Fibers 1.76 (g)
- Sodium 410.68 (mg)
Indicative values for a portion of 86 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8-10 chickpea crepes
If you are celiac, check that the chickpea flour label reads “gluten-free”.
- 1 cup chickpea flour
- 1 1/8 cup water (at room temperature (about 260 ml))
- 1 tablespoon extra virgin olive oil (+ more as needed to grease the pan)
- 1 pinch salt
- to taste pepper
- 7 oz robiola (soft Italian fresh cheese)
- 5.3 oz smoked salmon
- 5 cups arugula (rocket) (loosely packed (about 100 g))
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan nonstick, 8.7 in diameter
- 1 Brush
- 1 Spatula long (about 12.4 in)
- 1 Ladle
How to make egg-free chickpea flour crepes
To prepare the chickpea crepes, start by placing the chickpea flour into a bowl with a pinch of salt and a pinch of pepper (1). Pour in about half of the water in a thin stream while stirring with a whisk (2). Also add one tablespoon of extra virgin olive oil (3).
Keep stirring while pouring the rest of the water in a thin stream until you obtain a smooth, liquid batter (4). The chickpea crepe batter is ready. Heat a 8.7 in nonstick pan (choose one with low sides) and grease it lightly with oil, spreading it well using a kitchen brush (5). When the pan is hot, pour a small ladleful of batter into the center (6).
Immediately tilt and rotate the pan to spread the batter evenly over the surface (7) and let the crepe cook for about 1 minute. When the batter starts to darken slightly, gently detach the crepe with the help of a long spatula and flip it (8), cooking the other side for about half a minute. Remove it from the pan using the spatula and place it on a plate or tray. Continue the same way until the batter is finished, stacking the crepes as they are ready (9). If you notice they stick to the pan, grease it again.
With these quantities you’ll obtain 8-10 crepes, depending on the thickness of each crepe. To fill them simply and deliciously, I spread a little robiola on each (10), added arugula (11) and smoked salmon (12).
I then folded them in half like tacos and served them as a light lunch. They are also excellent filled and baked with a little béchamel and/or tomato sauce for a different kind of first course.
Storage
Chickpea crepes keep in the refrigerator for 2-3 days if stored in an airtight container or well covered with plastic wrap to prevent them from drying out.
You can store them either already filled or plain: in the first case it’s recommended to consume them within 24 hours, especially if you used fresh ingredients such as cheeses, cold cuts or smoked salmon.
Unfilled crepes can also be frozen: separate them with parchment paper and keep them up to 1 month. When ready to use, thaw in the refrigerator and reheat lightly.
FAQ (Questions & Answers)
Are chickpea crepes gluten-free?
Yes, chickpea crepes are naturally gluten-free because they are made with chickpea flour. They are therefore perfect for people who are intolerant to gluten or follow a gluten-free diet. Although chickpea flour is naturally gluten-free, the label should read “gluten-free” to ensure it hasn’t come into contact with gluten-containing products during processing.
Are chickpea flour crepes egg-free?
Yes, this chickpea flour crepe recipe does not use eggs. They are therefore suitable for those following a vegan diet, if you choose a 100% plant-based filling.
What do chickpea crepes taste like?
Chickpea crepes have a delicate, slightly rustic flavor, but they are neutral enough to adapt to all kinds of savory fillings. This makes them very versatile in the kitchen.
How can I fill chickpea crepes?
Chickpea crepes can be filled in many ways: with creamy cheeses, raw or cooked vegetables, cured meats, fish, vegetable hummus… In this recipe, for example, they are filled with robiola, arugula and smoked salmon, but you can customize them according to your tastes.
Can I prepare chickpea flour crepes in advance?
Yes, you can prepare chickpea flour crepes in advance and store them in the refrigerator. When ready to serve, you can fill them cold or bake them in the oven for a gratinated version.
Can chickpea crepes be frozen?
Yes, chickpea crepes can be frozen, preferably unfilled. It is advisable to separate them with parchment paper to avoid sticking.
