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: only a few ingredients are needed to achieve a flexible, 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 any dietary need.
Incredible Versatility: Their neutral taste makes them perfect for both savory fillings (hummus, grilled vegetables, spreadable cheeses) and elaborate pairings.
Speed: The batter is prepared in two minutes and cooks in a flash.
If you like crepes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- 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 using a whisk, stir until all lumps are gone.
Now, heat a non-stick pan and pour in a little oil, remove the excess with paper, 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 turn the crepe and cook it on the other side.
Continue until the batter is finished.
Advice
HOW TO ENJOY THEM
You can switch from sweet to savory:
Classic Savory: Filled with spreadable cheese, arugula, and cherry tomatoes, or with ham and melted cheese.
Farinata Style: Serve with grilled vegetables (zucchini, eggplant) and a pinch of black pepper.
Mediterranean Version: Hummus, Taggiasca olives, and caramelized red onion.
Sweet Idea: Even though they are made of chickpeas, with a touch of honey or fig jam, they are a delightful surprise.
STORAGE
Crepes tend to dry out quickly, so follow these steps:
In the Fridge: Once cooled, stack them separating with small squares of parchment paper (to prevent sticking). Wrap the entire stack with plastic wrap or place in an airtight container. They keep well for 2-3 days.
In the Freezer: You can freeze them in 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 very hot pan with a drop of water (cover with a lid to create steam).
A Little Trick: If you stored them in the fridge and they seem stiff, brush them with a little oil or water before reheating; they will return to being as elastic as freshly made.
FAQ (Questions and Answers)
Why do my crepes break when I flip them?
It usually happens for two reasons:
The pan is not hot enough: the batter should “seal” instantly.
Too hasty: wait until the edges are well browned and come off on their own before inserting the spatula.Is it necessary to let the batter rest?
Yes! A rest of at least 30 minutes (but even a couple of hours) allows the chickpea flour to fully hydrate. This will make the batter more homogeneous and the crepe much more flexible and less prone to breaking.
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 sheet of 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 Ligurian Farinata?
Crepes: They are thin, quickly cooked in a pan, and designed to be filled and rolled.
Farinata: It is baked in the oven at high temperatures in copper pans, is thicker, and has a crispy crust on top.
