Chickpea crepes are delicious thin vegan and gluten free protein wraps made with only 3 ingredients: garbanzo bean flour, water and salt. An easy, healthy blender recipe perfect for a savory crepes for breakfast. Delicious with mushrooms, spinach or grilled vegetables.
CHICKPEA CREPES – HIGH PROTEIN WRAPS
I have got a passion for crepes, wraps, tortillas, tacos or simply anything that allow me to eat my lunch with hands. If you follow my blog clean eating recipes for a while you probably have come by my popular spinach taco shell recipe or zucchini tortillas recipes. Those are still my favorite wraps but now that I am trying to cut on eggs – remember, I switch vegan few month ago – I have to come up with new wrap recipe.
Those chickpea crepes are the best vegan healthy wrap alternative. A super easy blender recipe made of 3 simple ingredients:
- Garbanzo flour – also known as chickpea flour
The recipe is inspired by the popular French Socca crepe recipe. A popular French recipe from South of France that people eat with grilled summer vegetables. The authentic French Socca crepes are fried in a good amount of olive oil and the crepe is much thicker. My recipe is healthier, I cooked my chickpea crepes as I do for my sweet French crepes recipe. I used a warm warm crepe pan – slightly oiled with coconut oil rubbed with absorbent paper – and spread a thin layer of batter. It results in a thin chickpea crepes with crispy borders that won’t cracks when filled ! And those crepes are:
- egg free
- dairy free
- gluten free
- protein loaded
It is so much fun to eat in a less conventional way right? I don’t know I just LOVE eating food with my hands. Those chickpea crepes are absolutely perfect for any savory wrap. They wont cracks even with moist filling – I used hummus, Dijon Mustard, avocado and lots of grilled summer vegetables.
It was super easy to hold as a tortilla. Plus, those wraps contains 5 grams of protein and only 89 kcal! So if you are on a diet, those chickpea crepes will keep you full and won’t blow your calorie counter.
This recipe makes 5 chickpea crepes. I stored mine on a plate in the fridge – make sure you wrap the plate with a piece of plastic film to avoid the crepes to dry out. The next days, I fill my crepes and rewarm in a sandwich press. It adds a little crisp all around the crepe that is absolutely delicious. And if you are not keen to eat with your fingers, it is also a lovely crepes to eat in your plate with some green salad on side.
Enjoy the recipe !