Savory Chickpea Flour Crepes
These Savory Chickpea Flour Crepes are super easy to make and pair perfectly with a variety of sautéed veggies and greens.
Servings: 8 crepes
Calories: 62kcal
Ingredients
- 1 cup chickpea flour
- 1 cup water
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- juice of ½ small lemon
- black pepper
Optional Fillings
- hummus
- sautéed mushrooms
- sautéed greens
- sun-dried tomatoes
- olives
Instructions
- In a mixing bowl, whisk together all of the ingredients until smooth. Set the mixture aside for about 5 minutes.
- Heat a non-stick skillet over medium heat and spray the pan with cooking spray.
- Using a ladle, pour some of the batter into the middle of the hot skillet and tilt the pan in a circular motion to spread the batter out into a thin, round crepe. Allow the crepe to cook on one side for about 1-2 minutes before carefully flipping it over to cook on the other side. You'll know the crepe is ready to flip when it doesn't rip when you lift up one of the edges and the underneath is golden brown and set.
- Remove the cooked crepe to a plate and continue this process until you've used up all of the batter.
- Fill the crepes with hummus, sautéed mushrooms and greens. Then roll them up and top them off with runny tahini, tomatoes and herbs...or whatever your heart desires!
Notes
These crepes taste best when enjoyed warm right off the pan, but you can save any leftovers you may have.
To store the leftovers, simply place the crepes in a zip-lock bag and store them in the fridge for up to 2 days. They will stiffen up the longer the sit in the fridge, so just warm them up in the microwave or on a skillet before filling them with your favorite ingredients and digging in!
Nutrition
Serving: 1crepe | Calories: 62kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 156mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6IU | Calcium: 8mg | Iron: 1mg