Chickpea Crepes (Vegan, Gluten-Free)
By Carine Claudepierre
Published on 11/08/2017 - Last updated on 10/07/2023
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Chickpea Crepes are thin savory chickpea pancakes made with healthy chickpea flour.
Bonus, these are easy, healthy, gluten-free vegan crepes made with only 3 ingredients in a blender.
How To Make Chickpea Flour
In order to make these delicious chickpea flour crepes, you need chickpea flour also known as garbanzo bean flour.
While you can buy chickpea flour from the store you can also make your own.
Obviously, to make chickpea flour you need to grind raw dried garbanzo bean into flour.
This means that you need a powerful blender or food processor to pulse your garbanzo beans into fine flour.
First, cover the blade of your food processor with garbanzo beans.
Next, blend on high speed to grind the beans into flour.
This requires 2 or 3 attempts. Blend for 1 minute, stop the food processor, scrape the bowl and repeat until you obtain a fine flour.
Finally, sift the flour to remove any big parts. Store chickpea flour in an airtight container, glass or plastic, in the pantry for up to 3 months.
Why You’ll Love This Recipe
This crepe recipe is amazing because it’s:
- Healthy
- 3 Ingredients
- Ready In 15 minutes
- Gluten-Free
- Low-Carb
- Nut-Free
- Dairy-Free
- Egg-Free
- Vegan
How To Make Chickpea Crepes
This said, let’s talk about turning chickpea flour into delicious thin chickpea pancakes, also called chickpea crepes.
Surprisingly, there is nothing easier than a chickpea crepes recipe. It’s even easier than my classic crepe recipe!
Ingredients
All you have to combine are 3 simple ingredients:
- Garbanzo flour – also known as chickpea flour.
- Water
- Salt
Making Thin Chickpea Crepes
The most difficult part of making crepes of any kind is making thin crepes.
Following are the 3 tips to follow to make the most beautiful crepes anytime.
- Batter. Your batter must be liquid, thinner than a pancake batter but not as liquid as water. It is very important to use a blender to make your batter to achieve this result and avoid any lumps. Also, if your batter is too liquid don’t be afraid to adjust, adding 1 or 2 tablespoons of chickpea flour at a time to get the right consistency.
- Non-stick Tefal pan. A non-stick crepe pan or non-stick pancake griddle is required to make thin crepes that won’t stick.
- Slightly grease the pan. Don’t add lots of oil to your pan, always use a spray or piece of absorbent paper to spread a thin layer of oil on the pan. Indeed, too much oil will fry your crepes.
Serving
Basically, anything goes well into those savor chickpea crepes.
My recommendation is to bring the crepe back to the pan with your filling, especially if you add vegan cheese.
This will melt your cheese and make the whole filling hot. Grilled vegetables like zucchini, eggplant, and red peppers are delicious in those vegan crepes.
Storage Instructions
This recipe makes 5 chickpea crepes. I stored mine on a plate in the fridge – make sure you wrap the plate with a piece of plastic film to prevent the crepes from drying out.
The next day, I fill my crepes and rewarm them in a sandwich press. It adds a little crispiness all around the crepe, which is absolutely delicious.
And if you are not keen to eat with your fingers, it is also lovely crepes to eat on your plate with some green salad on the side.
Frequently Asked Questions
Chickpea flour’s nutrition benefits are various.
First, it is a high-protein flour with 22 grams of plant-based protein per 100 grams. Therefore it is a great flour to get your protein on a vegan diet.
Next, the amount of carbs per 100 grams is moderate with only 47 grams of net carbs which is way less than white-wheat flour.
Finally, it contains a lot of magnesium, iron, and vitamin B6.
More Crepe Recipes
If you like crepe recipes, you’ll love these:
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Chickpea Crepes
Ingredients
- 1 ¼ cup Chickpea Flour also called Garbanzo Bean Flour
- 1 ⅓ cup Water
- ¼ teaspoon Salt
Optional spices
- 1 teaspoon Ground Cumin optional
- ½ teaspoon Dried Oregano optional
To grease the crepe pan
- ½ teaspoon Coconut Oil or vegetable oil of your choice
Instructions
- In a blender, add the chickpea flour, water, salt, and spices.
- Blend on high for 30 seconds – 1 minute or until no more lumps appear. It will form a very liquid yellowish batter.
- Transfer into a bowl. Set aside at room temperature for 30 minutes before cooking.
- Warm 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.
- Scoop 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.
- Cook 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.
- Loosen 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.
- Repeat for the next crepe until no more batter is left. I made 5 crepes with this recipe.
- To 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.
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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You definitely nailed the proportions with these! I’m now officially obsessed with these crepes. My last batch included some caraway seeds and dried dill, filled with roasted eggplant, mushrooms, goat cheese arugula and a little balsamic glaze. So good!
Oh thank you so much!!
I make these for the gluten intolerant or vegans using the basic recipe every year for a large Shrove Tuesday pancake party. They are a great success! I don’t own a nonstick pan and they work well as full size crepes or minis. I just make them plain and do a mass of different fillings and toppings. I am planning to use minis for a picnic I am doing for around 30 walkers and just know they will be eaten by everyone. They are just one big success here in Ibiza (look it up if you don’t know where that is!) and so easy! THANK YOU for such a simple but wonderful recipe. God bless you for posting it.
it sounds delish and so easy. Question please. Do you think that it is going to work with a crepe maker like for example the Salton Crepe And Tortilla Maker?
Thank you
I am not familiar with this tool, I guess it could work. Let me know.
I don’t have a cast iron skillet. What can i do instead? Start it in a non stick and transfer in a baking tray later? Also if i wanted to add mushrooms/peppersdo i cook them separately?
It works in a regular crepe or pancake pan, but any frying pan that has some non-stick coating would work.
Hi, I was wondering if it was possible to make these without a blender and just in a bowl instead? Thank you
It might require a lot more effort from you, but it should work.
I am gluten free and would love to try these, but I’m wondering if they would work in a well-seasoned cast iron pan. Has anyone tried them in cast iron?
I thick the batter will stick to the cast iron, I don’t recommend this option.
Hi! First time on your site. Found this crepe recipe intriguing. Was wondering if I could make the batter the previous night for the next morning breakfast…?
Sure, enjoy!
Thanks for such a prompt reply! Looking forward to a low carb breakfast tomorrow 🥰
SO AMAZING!! I didn’t think you could get this good of a crepe with it being gluten free!! These go perfectly with a mushroom filling, and some goat cheese! I use a greenpan. Thank you soooo much for this recipe! I gotta try more recipes from your site!
I am so happy I found your recipes. I make these all the time and they absolutely delicious and so simple to make . Thank you. Do you have a similar recipe for a sweet crepe please? Thank you
Could these crepes be modified to then use as chips for dipping?
Actually, you could definitely try deep frying them to make chips. In India, where I’m from, we use garbanzo bean flour for all kinds of deep fried snacks. Google recipes using ‘besan’ flour which is what we call it, and you should find lots of ways to deep fry them. Hope this helps!
No, it’s a soft flexible crepe recipe it won’t crisp
Greetings from Norway! 🙂 I just finished eating mine! Delicious! I didn’t have enough chick pea flour, so I had to add about 4 tablespoons of white flour. I ate mine with lentil stew (green lentils, carrots, celery, onion and thyme) and raspberry jam and a little bit of sugar, just to see if they could be eaten as regular pancakes. Both of these toppings tasted good. Thank you for the great recipe!
Love your recipes, but some of them are not in metric, so it’s a pain to convert every single ingredient, it would be awesome to have the automatic conversion kn the ingredients list!
We are working on converting every single recipe in metric, unit it takes time, sorry. Enjoy the blog! XOXO Carine
I’m okay with doing conversions. I figure you put in all the time developing a recipe, so that tiny effort on my part isn’t anything to complain about. What would be really helpful is knowing what weights YOU get for standard items. People measure quite differently one from another, so a chart that shows what you personally get from a cup of various basics, besan, atta, etc would be great
Click the metric button to see recipes in grams
These crepes are delicious! Thanks so much for the recipe!
Thank you ! I am so glad you love them, XOXO Carine
Just made these crepes! So yummy. I used lemon and sugar as a topping and the chickpea flour added a nuttiness to it, so delish!
This was a delicious recipe! We made them, but didn’t have a non stick pan, and had a bit of problem with the crepes sticking…. so made little pancakes instead with a bit more oil which worked really well. We topped them with some veggies – finely sliced cabbage, finely sliced kalamata olives, and a little beet kraut for a savory dish. We loved them, and will make them again, and try the crepe again too. These took me to some exotic place… somewhere I couldn’t quite place… something in my memory. So yummy!
I agree, you really need a non stick crepe pan as recommended on the recipe post to make sure those won’t stick. I love your adaptation of the recipe, great tasty ideas here. Enjoy the blog, XOXO Carine.
Thanks so much for your reply, Carine, and I’m glad you like the adaptation. 🙂
this recipe is a winner! The ratio of the chickpea flour and water was just perfect! Thank you so much
Yeah! I am so glad to hear that Sara. Enjoy the vegan low carb recipes on the blog. XOXO Carine.
What other oil can I use as in my area of Spain I can not find coconut oil.
Any vegetable oil are great in this recipe, olive oil, canola etc. Enjoy, XOXO Carine.
Could I blend a can of garbanzo beans instead of doing garbanzo bean flour and water?
No I am sorry it must be dry chickpea flour! It won’t work with canned chickpea. Enjoy the blog recipes. XOXO Carine.
Hi! Suggestions on how to modify for a sweet crepe or pancake? Thanks!
The batter is pretty blend itself. Simply play with spices to make it sweet or savory. Sweet idea could be ground cinnamon, few tablespoons of sweetener (erythritol or monk fruit sugar if sugar free or coconut sugar). Savory idea are ground cumin, paprika, onion powder, garlic powder and dried herbs. Enjoy the recipe! XOXO Carine.
I made these crepes last night for dinner. I filled them with the mushroom and spinach filling. My family enjoyed them so much some had seconds. My 25year old daughter can’t tolerate gluten. She especially enjoyed them. I also made the buckwheat crepes. They are a nice alternative as well. The color was darker than yours? Do you think it is due to the brand? They were delicious none the less. Thank you so much for sharing your recipes. Also, the video was helpful in pouring them onto the pan and getting a nice even, crisp crepe.
Thanks for this beautiful comment! I am buying chickpea flour that is really light/golden color so I guess that is why it is coming out so light in color. It must depends on brand. In New Zealand I am buying mine from bulk food store so no brand are mentioned. I love mushrom and spinach filling too ! So delish 🙂 Thanks again for trying my recipes and taking a minute to add your lovely feedback. XOXO Carine.
Oh I meant the buckwheat crepes came out darker than yours. Like Isaid before they were delicious. It probably is due to where it is grown. Since my last comment I have been making the crepes for breakfast for my family, and we are enjoying them immensely! It has opened up a whole new world of eating that is healthy and delicious. Thanks again!
Probably!Buckwheat flour is really dark in France where I am coming form but super light in New Zealand – where I live now. But both taste the same and it is delicious. I am happy you enjoyed the crepes with you family. That is the kind of comment I love! You made my day! Thanks for sharing. XOXO Carine.