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In a medium bowl, whisk together the chickpea flour, water, nutritional yeast (if using), salt, garlic powder, and black pepper until you get a completely smooth batter. Make sure there are no lumps left.
2. Add the Spinach:
Stir the finely chopped spinach into the batter for a boost of color, flavor, and nutrients.
3. Rest the Batter:
Allow the batter to sit for 10–15 minutes at room temperature. This short rest helps develop a better texture in your crepes.
4. Heat the Pan:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with olive oil or vegan butter. The pan is ready when a drop of water sizzles immediately.
5. Cook the Crepes:
Pour ¼ to ⅓ cup of batter into the center of the pan.
Immediately tilt and swirl the pan to spread the batter thinly and evenly.
Cook for 2–4 minutes until the edges dry out and lift easily from the pan.
Flip carefully with a thin spatula and cook the second side for 1–2 minutes until lightly golden.
6. Finish and Serve:
Slide your crepe onto a plate. Repeat with the remaining batter, adding a little oil to the pan as needed between crepes.
Serve warm with your favorite savory fillings!
Serving and Storage Tips
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