If you follow me on Instagram, you already know I’m little in love with Ella Leche’s new book, Cut the Sugar You’re Sweet Enough. Today, I’m sharing her Vegan Chickpea Crepes which make a perfect lunch!
Photo by Ella Leche
I did receive Cut the Sugar You’re Sweet Enough from the publisher, but all the opinions contained in this post are my own.
Ella’s book is not about depriving yourself or cutting out all the sweets in your life. I like that she talks about all the different sweeteners and often uses a combination of sweeteners to create treats with much less sugar in the end.
But the book is about more than desserts, drinks, or breakfast. There are chapters full of salads and appetizers, soups, mains and sides in addition to the chapters you expect.
Photo by Ella Leche
Ella has 2 different recipes for gluten-free crepes. I made one and slathered her recipe for homemade chocolate hazelnut spread. Delicious! I am not a great crepe maker but I think with a little practice I’ll get good enough to make some for a brunch soon. I have leftovers in the fridge now for breakfast this week.
The recipe I’m sharing today is for her savory chickpea crepes. They are so easy to make – I mixed mine right in the blender and poured the batter out from there into the pan as I cooked them. I loved these and they turned out great.
She uses a chickpea salad filling, but you could use roasted veggies, tofu salad, or anything else you need to use up. I think a nice vegan cheese sauce drizzled over the top would be awesome too!
Vegan Chickpea Crepes from Cut the Sugar
Ingredients
- 1 cup water, + 1/4 extra
- 1 cup chickpea flour
- 1/4 tsp baking powder
- 1/2 tsp turmeric
- 2 tbsp nutritional yeast
- 1 tsp fine sea salt
Instructions
- Mix all the ingredients together in a food processor or with an immersion blender and set aside for 30 minutes or refrigerate overnight.
- Heat a nonstick pan with oil over medium high heat. Scoop or pour out about ¼ cup of batter onto the pan and cook until bubbles form on top and the bottom is nice and golden. (Add the extra water if the batter is too thick and doesn’t cover the pan quickly and evenly.) Flip over with a spatula and cook for another minute or two. Remove from the pan and continue with all of the batter.
- Fill with the Smashed Chickpea Filling, recipe below, and avocado and fold over.
Nutrition Information
Amount Per Serving Calories 113Sodium 211mgCarbohydrates 16gFiber 5gSugar 3gProtein 9g
Federica says
Hi, in the ingredients for the savory crepes it calls for baby powder? Am I reading it right? IF it is indeed baby powder, can you tell me what it is?
Em says
Just FYI the recipe you posted calls for baby powder. I’m assuming it’s a typo!
Laura says
I’m hoping the “baby powder” should actually be either onion or garlic powder?
Debbie says
I don’t think is is safe to use baby powder in food preparation. Hopefully it’s a typo!
Kathy Hester says
It was!
angelica says
Could it be baking powder? Can’t imagine eating baby powder????.
Kathy Hester says
Hi everyone! It’s nice to know you are all more awake than I’ve been today. I’ve updated the recipe and indeed it is not baby powder, but baking powder in the crepes.
I think spellcheck got involved in some part of the process, but it’s ready to go now!
Stella @ Stellicious Life says
This looks delightful! Can’t wait to give it a try. Also thanks to your post and your featuring this recipe I just discovered Ella’s blog, which is fantastic, so thanks Kathy! 🙂
Pure Ella says
Thank you so much for sharing Kathy and I’m so pleased to hear you’re loving the book! 🙂
btw. I feel like I totally would have written ‘baby powder’ because I seriously started this whole book writing process when my baby girl was just 1 week old so my brain was on baby mode not to mention sleep deprived 😉 haha
Thank YOU so much Kathy for this! *hugs* ella
MPaula says
I just read a restaurant review about brining children! Of course, he meant bringing children. Brining and baby are both actual words, spellcheck, but not always appropriate!
I make a lot of Socca with chickpea flour but not crepes so far. I’m having company tomorrow and I’m sure they will like this recipe.