Sweet Vegan Chickpea Crêpes

April 15, 2015
1 Ratings
Photo by James Ransom
  • Serves 4 to 6
Author Notes

These breakfast crêpes are just right: sweet but not too sweet and infused with a mildly nutty flavor from the chickpea flour. You can prepare the batter the night before you make these and keep it in the fridge, covered, overnight. In the morning you'll have a quick breakfast that will still feel like a special treat! —Gena Hamshaw

What You'll Need
  • 1 cup chickpea flour
  • 1/2 cup all-purpose flour or rice flour (brown or white)
  • 2 tablespoons organic sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon melted coconut oil
  • 1 cup almond or soy milk
  • 1/2 cup water
  • Oil, for frying crêpes
  1. Whisk the flours, sugar, and salt together in a large mixing bowl. Make a well in the center of the dry ingredients.
  2. In a small bowl or measuring cup, whisk the vanilla, oil, almond milk, and water together. Add them to the well in the dry ingredients and mix everything thoroughly, using a whisk. Try to eliminate all clumps; if you have trouble doing this, you can use an immersion blender to blend the mixture thoroughly. Cover the batter and refrigerate it for 1 to 4 hours (you can even refrigerate it overnight, if you like).
  3. Lightly oil a small frying pan or crêpe pan and heat it over a medium flame. Pour 1/3 cup batter and quickly swirl it around in the pan, doing your best to distribute it as evenly as possible. Cook until small bubbles form on the surface of the crêpe. Gingerly flip the crêpe over and cook for another 1 to 2 minutes, until both sides are golden. Repeat with remaining batter. Serve with banana slices, fresh berries, jam, or almond butter (or all of the above).

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5 Reviews

Ms C. May 1, 2017
I love this recipe so much! I've made it twice in the past week. Thanks for sharing!
Said A. April 23, 2015
I made this recipe and used chickpea and mashed them but i used 1/2 cup and followed the remaining ingredients as is and it turned out really good. My wife and daughter loved them
ori April 20, 2015
Tried this couple of days ago.
i think it should be called chickpea wraps and not Crepes.
i personally think they are much more suitable to be used as meat or vegetable wraps, the chickpea flour does not work well with sweets, but works great with meat.
makebistro April 22, 2015
Could be a great wrap for an indian flavored dish :)
Soma I. January 8, 2022
I made these with gluten free pancake mix instead of the rice flour. Filled with wild blueberries and dusted with powdered sugar. they were heavenly the flavor was not much different than donut