Chickpea flour crêpes, made without eggs or milk: thin, golden, crisp around the edges and soft in the center.
Thin and golden, soft in the center and slightly crisp around the edges, these crêpes have a subtle chickpea aroma. The batter requires very little: chickpea flour, water, salt, and a little fat for cooking. Allow 45 minutes in total, including 30 minutes of preparation and resting time and 15 minutes of cooking, for three thin crêpes in a 24 cm frying pan. This recipe is part of my collection of keto breakfasts.
What are chickpea flour crêpes?
These crêpes are characterized by their crisp edges, soft centers and more delicate structure than classic wheat-and-egg crêpes. They can crumble or break when rolled, especially when using the smaller amount of flour.
Here, chickpea flour alone gives the batter its structure, without eggs or milk. Water makes it fluid, salt adds seasoning, and coconut oil or butter greases the pan while helping the crêpes brown. After at least 30 minutes of resting, the batter becomes smooth and almost creamy, yet fluid enough to spread quickly.
A water-based batter, without eggs or milk
The recipe uses a water-based batter cooked in a thin layer in a hot frying pan. Above all, cooking requires a gentle touch: the first side needs to set before flipping, as chickpea batter remains more delicate than an egg-enriched batter.
Chickpea flour is available in health food stores, some supermarkets, and Indian or Mediterranean grocery stores. It has a more pronounced flavor than wheat flour and a distinctive texture, with edges that quickly turn crisp and a soft center. Its use of a legume flour is reminiscent of certain dishes in Indian cuisine.
The main ingredients
For 200 ml of water, use 60 to 75 g of chickpea flour depending on how well you want the crêpes to hold together: 60 g makes very thin, delicate crêpes, while 75 g gives them a little more structure. It gives the batter structure without eggs or milk and adds a rounded, slightly earthy flavor. Although naturally gluten-free, it should be checked for cross-contamination if you have celiac disease.
Water hydrates the flour and produces a fluid batter. Resting it for at least half an hour matters: the small lumps soften and the batter becomes smooth, so it only needs a quick stir before cooking. Salt simply adds seasoning without changing the structure.
For cooking, coconut oil helps the crêpes release from the pan, promotes browning and makes the edges crisper; allow 362 calories for all three crêpes, including the cooking fat. Butter does the same job of greasing the pan, with a more milky flavor.
Cooking tips and serving
After resting, the batter should pour easily while remaining smooth and almost creamy. A well-heated 24 cm frying pan over fairly high heat (around 6 or 7 on an induction hob) works well: add the fat only once the pan is hot. A small ladleful is enough for each crêpe, and the batter needs time to spread before it sets; cook the first side for 2 to 3 minutes until the edges begin to brown, then the second side for 1 to 2 minutes. If a crêpe cracks a little when folded, it is not a failure, and a simple fold often works better than a tight roll.
For a savory version, serve these crêpes with cooked vegetables, cheese or a spread. They also pair well with chana masala or palak paneer. For a fresh touch, add a little raita; they also go well with stir-fried Chinese cabbage. For a sweet version, top them with berries, nuts or coconut cream, keeping in mind that chickpea flour contributes a significant amount of carbohydrates, so adjust the portion accordingly. Once cooled, store them in the refrigerator in an airtight container, with parchment paper between each crêpe, and reheat gently in a frying pan.
For more low-carb ideas, browse all my keto recipes.
Chickpea Flour Crêpes
Ingredients
- 60 to 75 g chickpea flour
- 200 ml water
- pinch salt Himalayan pink or Celtic sea salt
- 3 times coconut oil for cooking; or 3 portions of butter (from grass-fed cows), for cooking
Instructions
- Mix the flour with the salt. Add the water and whisk until the largest lumps are gone. A few lumps may remain; they will disappear after the batter has rested for a while. Leave to rest for at least half an hour.60 to 75 g chickpea flour, 200 ml water, pinch salt
- Whisk the batter a little more just before cooking. The batter now has a smooth, almost creamy texture.
- Heat the frying pan over fairly high heat (setting six or seven on an induction hob) and add the butter or oil once the pan is hot.3 times coconut oil
- Pour a ladleful (using a soup ladle) into the pan. Cook for two to three minutes on one side. The edges may already start to brown a little.
- Cook the other side for one to two minutes.
- Repeat twice, for a total of three crêpes.
- Chickpea flour forms delicious little crispy crusts, so the crêpe may crumble a little when rolled up.
