Whether you're looking for a vegan brunch recipe, or a plant-based protein option for a quick and delicious meal, this is the recipe for you. I make this Chickpea Crepe recipe at least once a week, and fill it with leftover veggies and spreads I have in the fridge, from pesto to hummus, this crepe is crazy versatile.
Chickpea flour is a staple in my pantry - I use it ALL the time. At my local international shop, a 1kg bag is less than $2, making it an affordable protein source for when I'm short on time.
Some of my favourite fillings include:
Pesto + roasted peppers
Sun-dried tomatoes + parmesan cheese
Roasted beetroot + goat cheese
Avocado + olive tapenade
Have you tried using chickpea flour? Comment with your fave way to use it, or if you're looking for more ideas, check out my recipe for Chickpea Fries
Prep Time: 20 mins
Cook Time: 10 mins
Servings: 1 serving
A vegan, high protein crepe and omelet hybrid. This quick and easy recipe is perfect for when you're tight on time!
1/4 cup chickpea flour (25g)
1/4 cup water (60ml)
1/4 tsp garlic powder
1/4 tsp paprika
pinch sea salt
1 tbsp olive oil, divided
Combine all ingredients in a bowl, using 1/2 tbsp - whisk until there are no more lumps
Heat a non-stick skillet over medium heat, add 1/2 tbsp olive oil.
Add batter, let cook until the top is no longer glossy and bubbles form.
Fill with optional fillings: pesto, roasted veggies, vegan cheese, etc.
Fold in half, enjoy!