These crispy chickpea crepes are a winner if you want something quick, delicious, gluten-free, vegan, and very decadent! Extra bonus – they require a minimal amount of ingredients. Specifically – three, if you don’t count salt and water;)
As a holistic nutritionist, I love using these crepes as a healthy base for sandwich and wrap fillings.
Some of my favorite fillings are:
mushrooms, leeks, spinach, and feta (regular or vegan) – showcased in this recipe
olives, sun-dried tomatoes, mozzarella, and fresh herbs
sautéed red onions, bell peppers, and fresh corn
a chickpea salad (more chickpeas pls!) with mashed chickpeas, my tofu mayo, and scallions
How to store crispy chickpea crepes:
Keep the batter in the fridge for up to 3 days, and cook fresh crepes as you go. Alternatively (& to save time) freeze crepes and re-crisp on the pan or in a microwave oven before serving.
1 tsp any spice mix of your choice (I use Trader Joe’s Citrusy Garlic)
3 cups warm water
Filling:
450 gr (1 lb) oyster or cremini mushrooms, chopped
2 large leeks, chopped and thoroughly washed
3 handfuls of baby spinach, chopped
3 oz feta/ soft goat cheese OR vegan feta to make it fully vegan (I use this one)
2-3 tbsp aged cheese such as parmesan, manchego, or pecorino, grated (optional)
Smoked Maldon salt & fresh lemon zest, for finishing (optional)
Method:
Thoroughly mix all of the crepe ingredients, making sure the water is warm to the touch. Let rest for 15-20 minutes for the flour to hydrate properly.
In the meantime, quarter leeks lengthwise. Chop each quarter into small squares, then wash thoroughly (as there tends to be a lot of sand in-between the layers). Place in a large non-stick pan (or a large pot/dutch oven – keep in mind that mushrooms & spinach will have to fit in there, too), add 2 tbsp water, 1 tbsp olive or avocado oil, and a large pinch of salt. Saute over medium-high until leeks are soft and just start to brown, 5-7 min.
Chop mushrooms and add to the pan with leeks. Saute for another 4-5 min until mushrooms are soft and browned (add a little bit of oil if the pan is too dry). Once mushrooms are cooked, add spinach and saute for a minute, just until it cooks down. Turn off heat and mix in feta or chevre, set aside.
Heat a small non-stick pan (20 cm in diameter is perfect) over medium-high heat until hot. Brush it with olive or avocado oil. Whisk batter to combine well and pour 1 ladle into a hot pan, swirling the pan around to evenly distribute the batter. The batter should start sizzling and get bubbly and lace-like on the pan.
Cover the pan and cook for 1-2 min, until deeply golden-brown on one side (make sure not to disturb it while it’s cooking). Flip it carefully and cook uncovered until golden on the second side (~1 minute). Depending on your stove, you might need to adjust the heat while it’s cooking.
Sprinkle some aged cheese on top, wait until it melts and transfer the crepe to a plate. Repeat with the remaining batter, whisking it well before each addition to the pan.
Divide filling among the crepes. Sprinkle with some smoky salt, and fresh lemon zest, fold each crepe in two and enjoy!
Knowing that you use my recipes makes me so happy! If you make my crispy chickpea crepes, please leave a starred review here or tag me on Instagram @olesia.guts so I can see your creations!
1 tsp any spice mix of your choice (I use Trader Joe's Citrusy Garlic)
3 cups warm water
Filling:
450 gr (1 lb) oyster or cremini mushrooms, chopped
2 large leeks, chopped and thoroughly washed
3 handfuls of baby spinach, chopped
3 oz feta/ soft goat cheese OR vegan feta to make it fully vegan (I use this one)
2-3 tbsp aged cheese such as parmesan, manchego, or pecorino, grated (optional)
Smoked Maldon salt & fresh lemon zest for finishing (optional)
Instructions
Thoroughly mix all of the crepe ingredients, making sure the water is warm to the touch. Let rest for 15-20 minutes for the flour to hydrate properly.
In the meantime, quarter leeks lengthwise. Chop each quarter into small squares, then wash thoroughly (as there tends to be a lot of sand in-between the layers). Place in a large non-stick pan (or a large pot/dutch oven - keep in mind that mushrooms & spinach will have to fit in there, too), add 2 tbsp water, 1 tbsp olive or avocado oil, and a large pinch of salt. Saute over medium-high until leeks are soft and just start to brown, 5-7 min.
Chop mushrooms and add to the pan with leeks. Saute for another 4-5 min until mushrooms are soft and browned (add a little bit of oil if the pan is too dry). Once mushrooms are cooked, add spinach and saute for a minute, just until it cooks down. Turn off heat and mix in feta or chevre, set aside.
Heat a small non-stick pan (20 cm in diameter is perfect) over medium-high heat until hot. Brush it with olive or avocado oil. Whisk batter to combine well and pour 1 ladle into a hot pan, swirling the pan around to distribute the batter evenly. The batter should start sizzling and get bubbly and lace-like on the pan.
Cover the pan and cook for 1-2 min, until deeply golden-brown on one side (make sure not to disturb it while it’s cooking). Flip it carefully and cook uncovered until golden on the second side (~1 minute). Depending on your stove, you might need to adjust the heat while it’s cooking.
Sprinkle some aged cheese on top, wait until it melts and transfer the crepe to a plate. Repeat with the remaining batter, whisking it well before each addition to the pan.
Divide filling among the crepes. Sprinkle with some smoky salt, and fresh lemon zest, fold each crepe in two and enjoy!
Notes
*Makes 10-12 crepes
Did You Make This Recipe?
If you tried it please tag me on Instagram @olesia.guts. , I will be so happy to see your creations!
