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Serving: These crepes are perfect filled with sautéed mushrooms, hummus, avocado, salsa, vegan cheese, or fresh veggies.
Storage: Store leftover crepes stacked with parchment paper between them in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a skillet for best texture or microwave briefly if you're short on time.
Variations
Spicy Kick: Add a pinch of chili flakes or cayenne pepper to the batter.
Herb Boost: Mix in chopped fresh herbs like parsley, dill, or cilantro for a fresh twist.
Cheesy Flavor: Sprinkle some vegan shredded cheese inside the crepe while it cooks for a melty center.
Hearty Crepe: Add cooked quinoa or sautéed tofu as a filling for extra protein.
FAQ
Q: Can I make the batter ahead of time?
A: Yes! You can mix the batter and store it in the fridge for up to 24 hours. Just stir before using.
Q: Are chickpea crepes gluten-free?
A: Absolutely. Chickpea flour is naturally gluten-free, making these crepes perfect for gluten-sensitive diets.
Q: How thin should the batter be?
A: The batter should be slightly thinner than pancake batter, similar to heavy cream. Add a tablespoon of water if it seems too thick after resting.
Q: Can I freeze chickpea crepes?
A: Yes! Stack with parchment paper between each crepe and freeze in an airtight bag. Reheat individually as needed.
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