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Chickpea Flour Crepes

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Experience a breakfast revelation with these Chickpea Flour Crepes, an enticing canvas for your culinary desires. Crafted from a harmonious blend of chickpea flour, water, and an array of tantalizing spices, including ground cumin, turmeric, and mixed herbs, these delicate crepes offer a wholesome and flavorful start to your day. The simplicity of the ingredients belies the complexity of flavours, inviting your taste buds to explore a myriad of sweet or savoury fillings. Whether you choose to envelop them with the sweetness of fresh fruits or savour the aromatic essence of savoury vegetables, these crepes promise a versatile and delightful breakfast adventure.

In this savour creation, you can embrace the versatility of these chickpea flour crepes. The amalgamation of earthy chickpea flour, the warmth of cumin, the gentle piquancy of turmeric with the black pepper to release the benefits of the turmeric, and the fragrant herbs result in a culinary masterpiece. These crepes offer a healthy alternative while allowing your creativity to flourish in the kitchen. They are a blank canvas for your breakfast desires, whether you opt for a luscious spread of berries or a savoury ensemble of spiced vegetables. With each bite, relish the fusion of textures and flavours, making every breakfast moment a memorable one.

Chickpea Flour Crepes

Catherine BarclayCatherine Barclay
A versatile breakfast option perfect for both sweet and savoury fillings. These delicately thin crepes, made from chickpea flour, offer a nutritious and delicious start to your day. Enjoy them with various options, from fresh fruits and syrup to savoury veggies. A delightful way to kickstart your morning!
Course Breakfast
Servings 2 people



  • cups chickpea flour
  • cups water
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ tsp mixed herbs

Inner mix

  • 2 tomatoes diced
  • 1 brown onion diced
  • 5 button mushrooms sliced
  • 2 cloves garlic minced
  • ½ cup spinach leaves
  • 1 tsp turmeric root grated
  • ¼ tsp ground black pepper
  • 1 tsp ginger root grated
  • 2 tbsp vegan cashew cheesy sauce


  • in a blender, add all ingredients. Blend on high for around 40 mins or until all lumps from the flour is removed.
  • Transfer the mix into a bowl and allow to stand for 30 mins to thicken.
  • While the crepe mix is thickening, cook with a little vege stock or water all the inner mix except the cheesy sauce. Once cooked set aside.
  • Heat a nonstick frying pan or omelette maker and pour half the crepe mix spreading out the mixture evenly.
  • While the crepe is heating, add the cheesy sauce and half the inner mix to the centre of the crepe mix.
  • Once the crepe is fully cooked through, fold the corners over the inner mix.
  • Remove from pan to plate and serve with a fresh green salad to the side.
Keyword breakfast, plantbased, vegan, wfpb
Tried this recipe?Let us know how it was!
Catherine Barclay
Catherine Barclay
Normally you might find me behind the coding of our sites but over the years I have become much more concerned about what has been happening in the kitchen as well - families do that for all of us don't they? Background experience is in Account Management and Web Development but as my passion has grown for WFPB so has my desire to speak out.

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