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 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
- Combine all ingredients in a bowl, using 1/2 tbsp – whisk until there are no more lumps
- Heat a non-stick skillet over medium heat, add 1/2 tbsp olive oil.
- Add batter, let cook until the top is no longer glossy and bubbles form.
- Fill with optional fillings: pesto, roasted veggies, vegan cheese, etc.
- Fold in half, enjoy!
#chickpea #crepe #glutenfree #vegan