• Micah

Chickpea Crepe

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 Crepe

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


#chickpeaflour #chickpeacrepe #veganbrunch #veganrecipe #brunchrecipe #brunchideas #veganprotein

Chickpea Crepe

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!


Ingredients

  • 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

Instructions

  1. Combine all ingredients in a bowl, using 1/2 tbsp - whisk until there are no more lumps

  2. Heat a non-stick skillet over medium heat, add 1/2 tbsp olive oil.

  3. Add batter, let cook until the top is no longer glossy and bubbles form.

  4. Fill with optional fillings: pesto, roasted veggies, vegan cheese, etc.

  5. Fold in half, enjoy!

#chickpea #crepe #glutenfree #vegan

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