If you’re looking for a versatile, nutritious, and naturally gluten-free alternative to classic crepes, chickpea flour crepes are the perfect solution.
Known in France as galettes (in the legume version) or similar to our Ligurian farinata, these crepes stand out for their simplicity: just a few ingredients are enough to create an elastic, protein-rich base with a delicately toasted flavor.
Here’s why you should try them:
Naturally Vegan and Gluten-Free: No eggs or cow’s milk are needed, making them suitable for almost every dietary need.
Incredible Versatility: Their neutral taste makes them perfect for savory fillings (hummus, grilled vegetables, spreadable cheeses) as well as for delicious pairings.
Speed: The batter is prepared in two minutes and cooks in a flash.
If you like crepes, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 12 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Griddle
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups chickpea flour
- 1 1/2 cups water (cold)
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Whisk
- 1 Pan
- 1 Spatula
Steps
Start by pouring the water into the bowl.
In a separate bowl, sift the chickpea flour for the first time
and pour it into the water, sifting it for the second time.
Add the salt
the extra virgin olive oil
and whisk until all lumps are removed.
Now heat a non-stick pan and add a drizzle of oil, remove the excess with a paper towel, and with a ladle, pour the batter, rotating the pan so that the crepe covers even the edges.
When you see bubbles forming, you can flip the crepe and cook it on the other side.
Continue until all the batter is used up.
Tips
HOW TO ENJOY THEM
You can go from sweet to savory:
Classic Savory: Filled with spreadable cheese, arugula, and cherry tomatoes, or with ham and melted cheese.
“Farinata” Style: Pair them with grilled vegetables (zucchini, eggplants) and a pinch of black pepper.
Mediterranean Version: Hummus, Taggiasca olives, and caramelized red onion.
Sweet Idea: Even though they’re made of chickpeas, with a touch of honey or fig jam, they are a delightful surprise.
STORAGE
Crepes tend to dry quickly, so follow these steps:
In the Fridge: Once cold, stack them separating with small parchment paper squares (to prevent sticking). Wrap the entire stack in plastic wrap or place them in an airtight container. They keep well for 2-3 days.
In the Freezer: You can freeze them the same way (separated by parchment paper). In this case, they last up to 2 months.
How to Reheat: To restore softness, heat them for 30 seconds in the microwave or for a few moments in a hot pan with a splash of water (covering with a lid to create steam).
A small trick: If they feel stiff after being in the fridge, brush them with a little oil or water before heating; they’ll become elastic as if just made.
FAQ (Frequently Asked Questions)
Why do my crepes break when I flip them?
It usually happens for two reasons:
The pan is not hot enough: the batter needs to “seal” immediately.
Too much hurry: wait until the edges are golden and come off by themselves before sliding the spatula underneath.Is it necessary to let the batter rest?
Yes! Allowing at least 30 minutes (or even a couple of hours) for the batter to rest lets the chickpea flour fully hydrate. This will make the batter smoother and the crepe much more elastic and less likely to break.
Can I make them without oil?
You can skip the oil in the batter, but the pan must be of excellent quality and slightly greased (use a paper towel to spread a thin layer of oil). However, the oil in the batter makes them significantly softer.
What is the difference between these crepes and the Ligurian Farinata?
Crepes: They are thin, quickly cooked in a pan, and designed to be filled and rolled.
Farinata: It’s baked at high temperatures in copper pans, is thicker, and has a crispy crust on top.
