Chickpea Flour Crepes with Ricotta and Grilled Vegetables

Course: Breakfasts
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegetarian
Occasion: 4th of July, Canada Day
Nutrition: 300 calories or less, 7g+ protein
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 crepes



  • 1 large zucchini
  • 1 onion red
  • 1 bell pepper red
  • 2 tbsps olive oil
  • 1 tsp paprika smoked
  • 1/4 tsp salt sea


  • 60 g chickpea flour
  • 1/4 tsp salt sea
  • 2 large eggs
  • 1 tbsp honey
  • 3/4 cup milk whole
  • 1 tbsp olive oil


  • 1 cup ricotta cheese fresh
  • 1/4 tsp pepper black


  1. Preheat grill or grill pan on stove top. Cut zucchini, onion, and pepper into ¼” thick slices. Toss with olive oil, smoked paprika, and sea salt. Grill vegetables until lightly charring, 4-5 minutes, turning at least once. Remove from heat, dice, and toss together.
  2. To make crepes, whisk together chickpea flour, salt, eggs honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.
  3. In a small bowl, stir together ricotta and black pepper. Assemble crepes by smearing roughly 2 tablespoon ricotta, folding in half, and topping with a scoop of grilled vegetables.
  4. Notes: If crepe is sticking to the pan, trying brushing with a bit more olive oil and make sure the pan is heated when adding the batter.