Chickpea Crepes

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gluten-free-chickpea-crepes

This recipe is for those of you who would love to eat a stack of pancakes but don’t want all the calories, gluten, and carbs that go with it.  These Chickpea Crepes are light, airy and delicious.  And they’re made with whole chickpeas – not just chickpea flour, so these crepes are chockful of  protein and fiber.

Gluten-free-Chickpea-Crepes

These Chickpea Crepes are obviously fabulous for breakfast and brunch,  but you could easily turn these healthy crepes into a savory dish by filling them with grilled chicken and/or vegetables.

gluten-free-chickpea-crepes

These Chickpea Crepes also make a healthy mid-day snack to have 0n hand to go with some honeyed Greek yogurt.

gluten-free-chickpea-crepes

The U.S., Department of Health recommends 3 cups of legumes a week to support good health  Chickpeas (also called garbanzo beans) is an excellent source of fiber and promotes good digestive tract health.   According to the Whole Foods site – the fiber provided in chickpeas  (1/3 of it is soluble fiber) provides benefits for a healthier colon function.  They state that chickpeas also help to better regulate blood sugar, and astonishingly  – consuming as little as 3/4 cup of chickpeas a day can help lower our LDL-cholesterol (the bad kind) and triglycerides in just a one month period of time.   So chickpeas and oatmeal are good sources for overall heart health.

These delicious Chickpea Crepes are a fun way to consume a little extra fiber in life.  And you’re going to love how easy they are to make.  Everything goes in a blender!

Want to read more about the health benefits of garbanzo beans (chickpeas) – check out Mayo Clinic and Whole Foods (Whole Foods is my favorite source).

Chickpea Crepes

Yield: 6 - 8 crepes

Total Time: 1 hour

Ingredients:

  • 3 large free range eggs
  • 1/2 cup whole milk
  • 2 tablespoons Greek yogurt
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1 cup cooked chickpeas, drained (canned is fine)
  • 1/4 cup all-purpose gluten free flour (brown rice flour or garbanzo flour also work)
 

Directions:

  1. In a blender, add eggs, milk, yogurt, maple syrup and salt.  Blend for 15-20 seconds.
  2. Add the chickpeas and flour and blend until completely smooth.  Set aside and let stand for about 15 minutes to thicken a bit.
  3. Heat skillet over medium-high heat.  Add a dab of butter, or a drizzle of oil, or use cooking spray.
  4. Pour in 1/4 cup batter, tilt and rotate the skillet to completely coat the bottom.
  5. Cook for about 2 minutes or until the crepes are set and golden on the edges.
  6. Flip and cook for another minute.
  7. Slide crepe onto plate and separate each crepe with a paper towel to prevent them from sticking together.
Serve with plain Greek Yogurt mixed with honey (2 tablespoons yogurt per 1 teaspoon honey), mixed berries, banana slices, and pure maple syrup.

 

 

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