The chickpea flour crepes — gluten-free and high-protein are a healthy, nutritious variation of classic crepes. They are easy to make with just a few ingredients and are perfect for anyone looking for a recipe rich in plant-based protein and naturally gluten-free.
These chickpea flour crepes can be enjoyed sweet or savory and are ideal for breakfast, lunch, or a light dinner.
The batter comes together in minutes and I make these chickpea flour crepes without eggs, yet they remain soft and flavorful.
They are also perfect to fill with vegetables, cheeses or sweet spreads, making them a versatile recipe suitable for the whole family.
If you know farinata di ceci, you’ll notice the batter is very similar, but in this recipe it is cooked in a pan to obtain light, versatile crepes.
If you like recipes with chickpea flour and other legumes, also try these other preparations rich in plant-based protein:
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup + 1 tbsp (about 3.5 oz / 100 g) chickpea flour
- 3/4 cup + 2 tbsp (about 200 ml) water
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- to taste chives (fresh or dried will give an incredible touch of flavor, optional)
Tools
Below are the tools used to make the recipe.
If you’re interested, next to some items I also leave an Amazon link you can click to purchase.
- 1 Bowl
- 1 Hand Whisk
- 1 Pan
- 1 Kitchen Spatula
- 1 Teaspoon
- 1 Tablespoon
- 1 Pastry Brush silicone
Steps
Take the bowl and pour the water into it.
Add the salt.
Stir in the chickpea flour and start mixing the ingredients with a hand whisk.
You should obtain a smooth, lump-free batter.
Once the mixture is ready, cover the bowl and refrigerate for 1 hour.
Take the batter back out and add the extra virgin olive oil and the chives.
Mix well.
Brush a nonstick pan with a little oil using a pastry brush and heat it.
For each crepe I poured 3 tablespoons of batter.
Spread the batter well in the pan — the crepes should be thin.
Cook over medium heat for about 3 minutes per side.
Once ready, you can fill them as you like.
I chose to serve mine with a base of red radicchio, scrambled eggs and a few dollops of mayonnaise.
These egg-free chickpea flour crepes are perfect if you’re looking for a light, protein-rich and gluten-free recipe.
I’m sure you’ll love them.
How to store chickpea flour crepes
If you have leftover chickpea flour crepes, let them cool completely and then store them in an airtight container.
Keep them in the refrigerator for 2–3 days. To enjoy them again, reheat briefly in a pan for a few minutes and fill as desired.
They are great both savory and sweet, for example with maple syrup, jam or spreads, perfect also for breakfast or a snack.
If you prefer, you can freeze the chickpea flour crepes, separating them with parchment paper and storing them in the freezer for about one month.
FAQ (Questions & Answers)
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