Chickpea Crepes with Sauteed Cherry Tomatoes and Spinach /// (Vegan) (Gluten-Free)


I’m loving this week so far! And let me tell you that I can't wait for this upcoming weekend to begin. Weekends are the most precious days of the week, right?... For us mean means to slow down and do things one step at a time. Waking up late and having a nice late breakfast in our pajamas. We enjoy making pancakes or crepes, sometimes sweet other times savory. It all depends on of what we are craving at the moment. I like using buckwheat flour to make crepes, but I also like mixing different flour combination to play a bit with texture and flavor. Chickpea flour is also in my favorite list of flours, this flour its light, it has a lot of nutrition, and it’s a great flour to make savory crepes.

The batter doesn’t need to settle in the fridge. You can, but there’s no need for that. So you can easily skip that step on how to make chickpea crepes and just mix ingredients and start making your crepes. Yes, it’s that easy, my friends. And in this recipe, you don’t need to use eggs either, yup, this recipe is completely egg-free.

Trust me simple + wholesome ingredients can make a huge difference to feel nourished inside and out!  

Simple Ingredients with a 'kick', full of rich nutrients that can be also be delicious. Like these Chickpea Crepes! Protein rich, fibre, iron, potassium…just to name a few amazing properties of chickpeas. Plus completely gluten-free and a great substitute for all-purpose flour and wheat flour. We love preparing these on weekends with sauteed tomatoes, vegetables and adding natural or Greek yogurt, ricotta or pesto

But you can also serve these crepes with a fresh or warm salad too. They’re extremely satisfying, light and delicious. This is a super meal, friends! 

As always. love hearing from you!


1 C. Chickpea Flour (aka garbanzo flour or Besan flour)
1 tsp. Salt
1 1/2 C. Water
1 Tbsp. Olive oil

To Cook the Crepes:

To cook the crepes you can use coconut butter, olive oil or unsalted butter.


> In a bowl add chickpea flour and the teaspoon of salt. Mix well.

> Add the tablespoon of olive oil to the water. Now, start by slowly adding the water + oil to the flour and mix vigorously.

> Heat an 20 cm frying pan over medium-high heat, add butter or oil and swirl around until frying pan is evenly coated with it. 

> Add scoop /pour 1/4 cup batter into the pan and with a circular motion coats the surface of the pan evenly with the batter. Cook (one side) for about 20 seconds or until lightly golden, then using a spatula turn over and cook the other side for a further 20 second. Transfer to a plate and repeat with the rest of the batter

For The Sauteed Cherry Tomatoes and Spinach:

Cherry Tomatoes or Regular Tomatoes 
Spinach Leaves
1 Garlic clove, optional
Olive oil
Salt to taste
Pepper to taste, optional

In a frying pan heat oil over medium high heat, add tomatoes and season with salt and pepper to taste. Saute shaking frying pan frequently or using a wooden spoon. After a couple of minutes add chopped garlic and cook for a couple more minutes, until tomatoes are soft and skin start to wrinkle. Add spinach leaves and cook briefly (no more than 30 seconds). And is ready! 


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