The super quick chickpea flour crepes are proof that you can draw from the country tradition to prepare a tasty dish, substantial, protein-rich, and inclusive. They are also very versatile. They can be used as regular crepes for making main courses or (and this is my preferred solution) used like a wrap to fill as desired. Depending on the filling, the chickpea flour crepe will be vegan or not, to satisfy all dietary preferences. It is an excellent solution for organizing a lunch with friends, preparing them in advance, and placing them on the table with all the fillings. This allows the hosts to enjoy the company of guests without having to get up continuously!
For other quick recipes great to enjoy with friends, check out these links:
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Spring, Summer and Autumn
Ingredients
The ingredients for chickpea flour crepes are very few… only three! This makes this preparation really easy to make and super quick! Let’s see them together
- 1 1/4 cups chickpea flour
- 1 1/4 cups water
- 1 tsp fine salt
Tools
- 1 Bowl
- 1 Fork
- 1 Ladle soup
- 1 Pan
- 1 Lid
- 1 Plate
- 1 Paper towels
Steps
To prepare the super quick chickpea flour crepes, the steps are really few, easy, and truly quick.
In a bowl, pour the chickpea flour and mix it a little to aerate it.
Add the salt and mix.
Pour the first small portion of water and mix with the fork. The dough will be very coarse at this point.
Add another portion of water.
Mix by incorporating the water into the flour. The mixture will be thick and sticky.
Continue like this until all the water is used up, always mixing after each step. In the end, it will be a semi-liquid batter. Cover with a cloth and let it rest for half an hour.
After the rest period, mix again to finish incorporating any chickpea flour that may have settled at the bottom. Heat a non-stick pan with a little vegetable oil spread with a paper towel. Once hot, pour a portion of the batter, depending on the size of the desired crepe.
Gently spread the batter with the help of the ladle over the entire surface of the pan.
Cover with the lid until the edges are cooked and bubbles have formed.
Using a spatula, flip the batter gently and cook on the other side.
As the super quick chickpea flour crepes are ready, transfer them to a plate, stacking them. Now they are ready for filling!
The super quick chickpea flour crepes lend themselves to many interpretations. I follow seasonality and prefer to dress them with a sauté of seasonal vegetables and a little cheese. In this case, the main ingredient of the dressing is pumpkin with added mozzarella.
In spring, I made a stir-fry of zucchini, tomatoes, and carrots, adding some spreadable cheese.
As I already wrote, chickpea flour crepes lend themselves to many interpretations. Once cooked, they keep for a few days in an airtight container, being careful to heat them before using. If you feel like it, come tell me on Instagram how you would make them!
