Chickpea Crepes (Gluten free wraps)

Chickpea crepes are a thin savory pancake that are made with canned chickpeas and gluten-free flour.  They’re perfect to use as a gluten free wrap for sandwiches and for stuffing with chicken, scrambled eggs, beans and vegetables for breakfast lunch and dinner.  They’re also tasty served with yogurt, fruit and pure maple syrup.

GLUTEN FREE 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 gluten free crepes are light, airy and delicious, and they’re rich with  protein and fiber.

These gluten free wraps are obviously fabulous for breakfast and brunch,  but these healthy crepes can easily be turned into a savory dish by filling them with grilled chicken, beans and/or vegetables.  They also make a healthy mid-day snack to have 0n hand to go with some honeyed Greek yogurt.

GLUTEN FREE CREPES RECIPE

This healthy crepe recipe will make about 6 gluten free wraps, which can be stored for up to 3 days in the refrigerator wrapped in plastic wrap and reheated quickly in a pan on the stovetop when ready to use.

• 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 canned chickpeas, rinsed and drained
• 1/4 cup all-purpose gluten free flour (brown rice flour or garbanzo flour also work

HOW TO MAKE CREPES AT HOME

This gluten free wraps recipe come together in about 30 minutes start-to-finish.

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.

EASY GLUTEN FREE RECIPES

• Gluten Free Lemon Blueberry Muffins
• Buckwheat Pancakes
• Gluten Free Pancakes
• Banana Muffins
• Magic Cookie Bars
• Pumpkin Bread
• Trail Mix Cookies

Originally published 1.2015 – updated 2.2020

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Yield: 6 crepes

Chickpea Crepes

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Chickpea crepes are a thin savory pancake that are made with canned chickpeas and gluten-free flour.  They're perfect to use as a gluten free wrap for sandwiches and for stuffing with chicken, scrambled eggs, beans and vegetables for breakfast lunch and dinner.  They're also tasty served with yogurt, fruit and pure maple syrup.

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)

Instructions

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.