Savory Vegan Crepes (Gluten Free)

Ingredients

• ½ tsp eachgarlic powder and onion powder
• 120 g (1 cup)chickpea flour
• 300 ml (1¼ cups)water
• ⅛ tspsalt
• ½ tspbaking powder

Instructions

1. 1

   Mix the dry ingredients

   Put the chickpea flour, garlic powder, onion powder, salt and baking powder in a bowl. Whisk in the water until combined.

2. 2

   Blend until smooth

   If you have a high-speed blender, blend the ingredients together to make a smooth batter.

3. 3

   Cook the crepes

   Heat a non-stick pan until hot and cook the crepes. For small crepes, use 60 ml (¼ cup) of batter per crepe; adjust the amount to suit the size you want.

What are savoury vegan crepes?

Crepes are thin pancakes associated with French cooking, while chickpea flour is used in flatbreads and pancakes across several food traditions. This version brings those ideas together in a simple, plant-based batter.

Chickpea flour gives the crepes their structure, and the garlic and onion powders season the batter throughout. With no egg or dairy, the recipe relies on whisking or blending for an even consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 46 calories, 3g protein, 6g carbs, 1g fat.

The chickpea flour supplies most of the carbohydrates and some of the protein, while the recipe contains very little added fat. To make a balanced plate, serve the crepes with vegetables and a protein-rich filling such as beans or tofu.

Choosing and mixing the ingredients

Chickpea flour: measure it carefully so the batter stays pourable rather than overly thick.

Seasoning: garlic powder, onion powder and a small amount of salt add savoury flavour without extra preparation.

Water: whisk it in gradually to help avoid lumps, or use the blender option for a particularly smooth batter.

Getting a smooth batter

A few small lumps can make it harder to spread the batter into a thin layer. Whisk thoroughly, paying attention to flour caught around the sides and bottom of the bowl.

The method does not specify a resting time, so you can proceed once the batter is smooth and mixed. If it seems difficult to spread, check that you have measured the water correctly.

Cooking in the pan

Pan heat: let the non-stick pan become hot before adding batter, as directed. Keep an eye on the first crepe and adjust the heat if it browns too quickly.

Portion size: the recipe uses 60 ml (¼ cup) for a small crepe, but the amount depends on your pan and preferred size. A smaller pour makes a smaller crepe; a larger pour makes a larger one.

Serving ideas

Serve the crepes with savoury fillings such as cooked vegetables, greens or beans. Choose fillings that are ready to eat before assembling, since the recipe only gives instructions for cooking the crepes.

For a more substantial plate, pair them with a protein-rich filling and a side of vegetables. Keep fillings modest if you want the crepes to fold or roll easily.

Timing and texture

The stated total time is 30 minutes, including mixing and pan-cooking. The recipe does not give a separate cooking time for each crepe, so use the pan and batter as your cues.

Aim for a thin, evenly spread layer. The crepes are ready when they hold together well enough to lift from the pan; avoid rushing the first one while the pan temperature settles.

Recipe notes & tips

• Use a whisk or blender to break up flour lumps before cooking.
• Heat the non-stick pan fully before adding the first portion of batter.
• Start with 60 ml (¼ cup) per crepe if you want the small size described in the recipe.
• Adjust the amount of batter to match the size of your pan.
• Check the first crepe before cooking the rest, as pans can vary in heat.

Variations

• Herb seasoning: add dried herbs to the batter for a more aromatic flavour.
• Spiced batter: add a pinch of ground cumin or paprika for a warmer savoury profile.
• Fresh herbs: scatter chopped herbs over the crepes when serving.
• Vegetable filling: add cooked vegetables for colour and extra variety.
• Bean filling: serve with seasoned beans for a heartier meal.

Common mistakes to avoid

• Lumpy batter: whisk thoroughly or use the high-speed blender option until smooth.
• Cold pan: wait until the non-stick pan is hot before cooking the first crepe.
• Too much batter: use a smaller measure if you want thin, small crepes.
• Uneven size: portion each crepe consistently for more uniform results.
• Cooking too quickly: watch the first crepe and adjust the heat if it browns too fast.

How to store

Refrigerate cooled crepes in an airtight container for up to 3 days. Reheat them briefly in a non-stick pan or microwave until warmed through.

Frequently asked questions