Chickpea CrepeFeatured

Chickpea Crepe

Serving Ideas: 

  • Great as an appetizer or as a main dish. Treat these crepes as a flatbread and serve them with:
  • Split Pea Hummus with fresh or toasted tomatoes, feta and mint, taziki, & olives
  • Eggplant caponata and olive tapenades
  • Roasted mushrooms and goat cheese
  • Fresh leaf salads
  • Fresh julienned or roasted vegetables with cheese or yogurt sauces


For 4 Person(s)

Chickpea Crepe

  • 1 1/2 cup Garbanzo (chick pea) bean flour
  • 1 tsp Kosher or sea salt
  • 1/2 tsp toasted ground cumin (or more to taste)
  • pinch of cayenne
  • 1 cup warm water
  • 1 tsp honey, dissolved into water
  • 1 1/2 tbsp oil (canola, grape seed or olive)


Heat cast iron skillet on medium high.

Mix the dry ingredients into the flour.

Add the water whisking as you go until smooth.

Whisk in oil.

Let rest 5 minutes to bloom flour and thicken.

Pour enough oil into skillet to coat pan.

Add 1/3 cup of the batter and swirl as you go to spread evenly and symmetrically.

Once browned on one side, flip and finish cooking other side. 

Finish the remaining batter on the stove top.

Hold finished crepes in oven to keep warm and crisp while cooking remaining batter.

Serve immediately.