Sweet Vegan Chickpea Crêpes – a delicious recipe with chickpea flour, all-purpose, sugar, salt, vanilla, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Whisk the flours, sugar, and salt together in a large mixing bowl. Make a well in the center of the dry ingredients.
2
In a small bowl or measuring cup, whisk the vanilla, oil, almond milk, and water together. Add them to the well in the dry ingredients and mix everything thoroughly, using a whisk. Try to eliminate all clumps; if you have trouble doing this, you can use an immersion blender to blend the mixture thoroughly. Cover the batter and refrigerate it for 1 to 4 hours (you can even refrigerate it overnight, if you like).
3
Lightly oil a small frying pan or crepe pan and heat it over a medium flame. Pour 1/3 cup batter and quickly swirl it around in the pan, doing your best to distribute it as evenly as possible. Cook until small bubbles form on the surface of the crepe. Gingerly flip the crepe over and cook for another 1 to 2 minutes, until both sides are golden. Repeat with remaining batter. Serve with banana slices, fresh berries, jam, or almond butter (or all of the above).
576
kcal
Calories
34
g
Fat
55
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup chickpea flour, 1/2 cup all-purpose flour or rice flour (brown or white), 2 tablespoons organic sugar, 1/4 teaspoon salt, and more.
Yes, Sweet Vegan Chickpea Crêpes falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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