Chickpea Flour Crepes

Chickpea flour crepe

If you think about it, the role bread or dough plays is more of a supporting role than a starring role. A sandwich is more about the filling than the bread and pizza dough is more a carrier than anything else.

In my attempt to recreate this supporting role of carrier, I came up with this recipe, inspired by the Italian farinata and French socca, but simplified to only 2 ingredients: Water and chickpea flour. Chickpea flour is just ground chickpeas and can be found in Indian speciality stores or organic stores, usually in the gluten-free flour section.

I usually make these crepes as a way of jazzing up leftovers – here I had some tomato, mozzarella and basil salad, sweet potato, chickpea and Feta stir-fry and some homemade sauerkraut that needed finishing!


Same quantity water and chickpea flour – for 2 people 1 cup of each

A dash of unrefined salt and herbs or spices if desired. I find that ground cumin goes very well.


Mix everything in a bowl and leave to rest for at least 30 minutes. This makes the chickpea flour easier to digest.

Heat a little coconut oil in a frying pan and add some batter. Flip the crepe when the side is cooked.

Serve with any filling or topping – works particularly well for leftovers! You can also fold the crepe in half to make it more sandwich-like.


Chickpea flour crepe2

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  • Aletta Karsies van Eeden on Sep 02, 2013 Reply

    Looks really delicious! As I had problems finding chickpea flour, I have tried something similar with soaked chickpeas (weigh dry chickpeas, soak overnight, wash, weigh and add water to double initial dry weight, blend) and that works too.

    • Hiba on Sep 02, 2013 Reply

      Thanks Aletta, what a great solution to not finding chickpea flour, maybe I will try your way next time!

  • Mariska on Sep 02, 2013 Reply

    Great idea! Will try that with my next left-overs. The pic looks very yummy too!

    • Hiba on Sep 02, 2013 Reply

      Mariska, let me know how they turn out!

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