Chickpea Flour Crepes
Chickpea Flour Crepes- just 3 ingredients to make these light and delicious crepes. Each one packs 9 grams of protein + 8 grams of fiber! (vegan + gluten-free)
When you decide what to eat for each meal, what’s the number one thing you try to focus on?
Is it protein or fat? Maybe sugar and carbs? Or are you just like, screw it, I eat what I want to eat and I don’t care about the numbers?
For me, it’s all about balance. I like knowing there’s a good bit of protein and healthy fat, not too much sugar and the right kind of carbs (i.e. complex carbs) in my meals. But I’m not going to deny myself a donut or a few handfuls of potato chips, if that’s what I feel like in the moment. I would go crazy if I didn’t give in to my cravings every now and then.
That said, I think adopting healthy eating as a part of your lifestyle means learning to crave nutritious foods. Just because it’s good for you doesn’t mean it has to taste like cardboard. It also doesn’t have to be insanely difficult to make.
Case in point, these chickpea flour crepes. They’re basically like pancakes but only require a couple of ingredients to make. And the chickpea flour is a great source of protein, fiber, and iron which means they’ll fill you up and keep you full for hours.
I like to pack them full of even more nutrition by adding hummus, avocado, shredded carrots and organic greens like Dole’s Organic 50/50 Mix.
I was so excited when Dole reached out to ask me if I’d be interested in trying their new organic salad line because I think it speaks huge volumes to see an established corporation like that starting to see the value in committing to organic practices.
Plus with their ability to reach areas in the U.S. that don’t have access to local produce; it means that everyone can have the opportunity to purchase healthy, sustainable food.
In addition to the several varieties of organic greens, they also offer salad kits that come with different toppings and dressings. All you have to do is put everything on a plate and serve. Eating your vegetables doesn’t get much easier than that!
Chickpea Flour Crepes
Yield: 4 crepes
Prep Time: 5
Cook Time: 10
Total Time: 15
- 1 and 1/4 cups garbanzo bean flour
- 1 and 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup hummus
- 1 avocado, sliced
- 1 cup shredded carrot
- 4 handfuls Dole Organic 50/50 Mix
- hemp ranch dressing for topping
In a blender, combine the garbanzo bean flour, water, salt and garlic powder. Blend on high until smooth. Allow to sit while you heat the skillet.
Lightly grease a large non-stick skillet and warm over medium-high heat. Pour in 1/4th of the batter at a time and cook until the edges start to bubble, about 3 minutes. Carefully flip and cook the opposite side until firm. Continue this step until you have 4 crepes.
Top each crepe with hummus, avocado, carrots, and 50/50 mixed greens. Serve with ranch dressing and enjoy!
This post was created in partnership with Dole Fresh Vegetables. I was provided Organic Salad samples for the purpose of this post and compensated for my time. As always, all opinions and text are entirely my own.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Salad kits are my favorite! Glad to see Dole got on the organic train and their options look really good. These crepes look pretty awesome, too. I’m on a big avocado kick right now!
Oh yes, I’m obsessed with avocados too!
I love garbanzo bean flour. I will definitely be giving these a try. I’ve never really paid attention to protein numbers but recently my midwife wants me to start paying attention. It’s harder than I thought!
That’s surprising to hear! I read recently that most Americans are eating too much protein. Does she think you need more?
She did because I haven’t been eating much meat due to so much nausea but I’m starting to get back on my normal diet so it shouldn’t be a problem. Pregnant women need lots of protein during their second and third trimesters, so I think she just wanted to bring it to my attention to eat protein with every snack.
OMG YOU’RE PREGNANT??!! How did I miss that?? Aw, Kelli!! I’m so so happy for you. I just looked at your Insta and saw the post. Ryder looks super excited for his new sibling. Congrats girly!!
I try to think about balance before making or eating a meal as well. When left to my own devices, I tend to eat too much fat and protein (in the form of meat), so I try to scale down those amounts while paying close attention to fiber. I definitely have my throw-caution-to-the-wind stints where I just give right in to those cravings, but all in all I think balance is what makes my digestive system happy.
THESE CREPES! Ahmylaaaaw they’re beautiful! Almost too pretty to eat ;) I just tried Dole’s salad mixes – they’ve been our super easy/convenient side salad for dinner lately. Loving the 50/50 mix here!
I think most Americans tend to eat too much fat and protein. It’s easy to eat that way, especially when your dining out!
These look incredible!! I’ve made chickpea flour pancakes before- but usually with an egg on top and I LOVE this wrap situation going on. Can’t wait to try <3
These look fabulous! I love savory crepes and the chickpea flour sounds delicious and nutritious in these. I always think about a balance between complex carbs and fats when throwing something together, and then I always add protein last :) Your photos are gorgeous!
These look so good that salad looks so yummy!
Agreed, Sarah… balance is my philosophy too. This weekend I indulged in chocolate mousse and was fine with it because most of the time, I eat really well. I don’t worry about fats/protein/carbs so much. Just approach each meal with balance in mind, almost always including protein in some form or another. Having my protein numbers check annually helps me confirm that I’m doing just fine in the protein area. It’s true that American’s get too much protein by-in-large. Several people I know have adopted ultra high protein diets only to have their overall health suffer (hair falls out, skin issues). These crepes look SO fabulous! I’ve not tried cooking with chickpea flour, but it’s on my radar. I want to try making pancakes with it… I’m curious if Rob will give me the stink eye :/ . Beautiful work my dear!
Your photo is lovely! I assume the bright pink spread is the hummus. I am sure any kind would be good but the color of the photo looks as if it could be beet. Love to know!
Thanks Pam! Yes, that’s a beet hummus. You can find the recipe here: https://www.makingthymeforhealth.com/creamy-roasted-beet-hummus/ :)
Ohh I love the idea of a savory crepe… my mind tends to think sweet when I think crepes BUT savory is a healthier option for sure.
It’s about balance for me too. And I eat my chocolate and my Kettle chips when I’m craving them because I eat healthfully and deserve a break from time to time. I think these crepes are a genius way to get more protein in your diet, and stuffing them full of delicious greens, hummus, and avocado is a great way to go! This is a super healthy dish that I’d love to eat every day.
I just a recipe similar to this in a cookbook and have wanted to try it. Your recipe has me sold! Looks delicious and so vibrate. Love the filling options. Your pictures showcase these beautifully!
I’m literally drooling over these photos… so beautiful!! These crepes look like the perfect meal, and, like you said, the perfect balance of nutrients. :)
What an awesome idea to make crepes with chickpea flour! I’ve got to try this. I’m 100% with you on your healthy lifestyle mentality… balance & moderation is where it’s at! And I also agree that it’s awesome that Dole is selling organic salad. YES to organic food access everywhere in America!!
I’m just all about balance as well. If I want pasta one night, then we’ll do something a bit lighter the next. Same with fats, etc etc.! I think it’s the best way to go – or at least for us it is!! And these crepes! I love that you used chickpea flour! Making me hungry for dinner right now…
mmmm… looks delicious, and so pretty too!!
Thanks girly! <3
Hey! Was wondering if these crepes will hold up in the fridge or freezer if I wanted to make a big batch?
Hey Melissa! I know that they store well in the refrigerator (in a sealed container) for a few days but I haven’t tried freezing them yet. I think it would work though. Please let me know if you do!
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I have been making these for 45 years .you can make them enjoy for weeks and months provided you freeze them.
I just made these for my carb loving (vegetarian) kids, trying to get some more protein into them. One cup of water made something similar in consistency to paste. I used two full cups, and in retrospect, I think I should have used more because they didn’t spread out in the pan much, and they crumbled when we folded them. Ideas?
Hi Laura! I’m not sure where things went wrong. The only thing I can think is maybe the brand of chickpea flour you used. Was it Bob’s Red Mill?
Actually I ground it myself in the Vitamix dry container, using garbanzo beans from the Whole Foods bulk bins. I wondered if I ground it too fine, maybe?
It’s hard to say- I’ve never tried making my own chickpea flour because Bob’s Red Mill is so cheap and works perfectly. My suspicion is that’s what caused the difference in our results. You could try adding olive oil next time to see if that helps keep them from crumbling.
Thank you for helping me trouble shoot this. I appreciate it a lot~
I wish I could be of more help! Hopefully they work out for you next time.
Didn’t read the part about making 4 crepes, but followed rest of instructions closely. Needed something more, so added a bit of cayenne & cumin to the mix. Made 10 6″ lovely thin crepes, which I filled with caramelized zucchini & onions. Delicious!
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Mine wouldn’t hold together, so I added flax seed. Then they were beautiful little savory pancakes that flipped perfectly.
Delicious. Filled ours with spinach and tomatoes.
Do you need baking soda or powder for high altitudes. Excited to try this!!
No that shouldn’t change anythin since they are cooked on the stovetop rather than in the oven. :)