Chickpea Crepes

Vegan Chickpea flour Crepes, a 3-ingredient recipe that makes gluten-free wraps with garbanzo bean flour only 5 grams of net carbs per small crepe.

📝 Ingredients

• 1 1/4 cup Chickpea Flour (also called Garbanzo Bean Flour)
• 1 1/3 cup Water
• 1/4 teaspoon Salt
• 1 teaspoon Ground Cumin (optional )
• 1/2 teaspoon Dried Oregano (optional)
• 1/2 teaspoon Coconut Oil (or vegetable oil of your choice)

👨‍🍳 Instructions

1. 1In a blender, add the chickpea flour, water, salt, and spices.
2. 2Blend on high for 30 seconds - 1 minute or until no more lumps appear. It will form a very liquid yellowish batter.
3. 3Transfer into a bowl. Set aside at room temperature for 30 minutes before cooking.
4. 4Warm a 10-inch crepe pan, under medium/high heat, and use absorbent paper to rub the coconut oil on the pan and grease the pan.
5. 5Scoop 1/3 cup of the crepe batter into the frying pan and tilt the pan in a circular motion to ensure that the batter coats the surface evenly. The batter is very liquid, and that is what you want. The thickness of the crepes will depend on how much batter you use for each. Usually, 1/3 cup is what you need to make a 10-inch (26 cm) crepe, but you may want to add a little more to make a thick crepe. I love mine super thin as it gets crispier.
6. 6Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
7. 7Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
8. 8Repeat for the next crepe until no more batter is left. I made 5 crepes with this recipe.
9. 9To serve, fill each crepe with the savory filling of your choice. I spread hummus, mashed avocado, grilled zucchini, grilled eggplant, fresh cherry tomatoes, raw chickpeas, and a drizzle of Dijon mustard.