Chickpea Crepes

Traditional tasting crepes made without dairy or eggs. These vegan crepes are light, lacy, and delicate and even though they're egg-free.

Course Breakfast, Main Course

Cuisine French, vegan

Keyword chickpea crepes, dairy-free crepes, egg-free crepes, savory vegan crepes, sweet vegan crepes, vegan crepes

Prep Time 5

Cook Time 24

Total Time 29

Servings crepes

Calories 140kcal

3/4 cup water
1/3 cup garbanzo bean flour aka chickpea flour
1 cup vegan milk (like soy, oat, cashew, or almond milk) use plain -flavored unsweetened for savory crepes.
3/4 cup flour (or any grain-based gluten-free flour mix)
1/2 teaspoon salt
2 teaspoons sugar optional for sweet crepes
1 teaspoon vanilla extract optional for sweet crepes
3 teaspoons vegan butter to spread on the pan before frying each crepe (optional)

Pour 3/4 cup of water into a blender, then pour in 1/3 cup of garbanzo bean flour and blend until smooth. Be sure to pour the liquid in first so it doesn't stick to your blender.
Add 1 cup of vegan milk to the mixture with 3/4 cup of flour, 1/2 tsp salt, (and sugar and vanilla for the sweet recipe), then blend until you have a very smooth batter. You can use the batter immediately or place it in an airtight container in the fridge for up to 48 hours until you're ready to make the crepes.
Let the batter rest for about 10 minutes before cooking the crepes⅕
Set the heat to medium-low and let your pan warm for about 2 minutes. Melt about 1/2 tsp of butter in the pan, then pour 1/3 cup of the crepe batter in a circular motion, immediately swirling the pan until the batter evenly covers the bottom of the pan.
Allow the crepe to cook for about 2-3 minutes, until it appears dry, loses its shine, and the edges start to lift slightly from the side of the pan. Then loosen the edges completely with a spatula and quickly flip it over.
Cook the crepe for another 2 minutes on the other side, until slightly golden and fully cooked.
Stack on a plate until all of the crepes are finished, and then serve with your choice of sweet or savory fillings.

Measure the ingredients carefully. Slight changes in measurements will change the thickness of the batter.
Your batter should be very thin and watery. If it is too thick, add a small amount of water until it spreads out evenly by just swirling the pan. If it's too thin, add a small amount of flour until the desired consistency is achieved.
Don't taste-test the batter, and be sure to cook the batter completely. Garbanzo bean flour tastes terrible before it is fully cooked!
You want thin crepes, much thinner than a pancake. Use only 1/3 cup of the crepe batter and swirl it around until it covers the whole pan.
It takes a little practice to make a perfect crepe. The first crepe may be a little difficult, but keep practicing, and they will be the most delicious vegan crepes ever!