Crazy yummy Chickpea Crêpes. 1x savoury and 1x sweet


Have you ever tried chickpea crêpes, also called Farinata which is a typical Italian flatbread? Always on the search for new healthy food inspiration I’ve read about it several times and already got the chickpea flour (also called gram flour or besan flour) home to be prepared when the next opportunity would come. Today was the day! Having a public holiday here in Malta and running out of eggs is not a good combo in our house. The solution?! Remembering about this easy and tasty sounding recipe we gave it a go and ended up in pure bliss.

To make it a proper brunch P and I decided to make savory and sweet versions which was really fun. You can truly experiment with whatever you feel like and have in the fridge.

And the best thing about the whole thing? This dish is not only easy, healthy and super yummy, but the chickpea flour also contains lots of folate which supports reproducing and maintaining new cells and is therefor great for for future mums and mummies to be. It delivers a boost of iron, magnesium and phosphor (more info here). Also, this dish is gluten free and stands on his own with only a few ingredients!


All you need…..
(Inspired and adapted from The Whole Pantry and Kris Carr)

For the batter:
125g chickpea flour
1/4 l water
some salt and olive oil
Optional: If you only use it for savoury Crêpes, you can also add parsley, cumin, coriander, turmeric, red chili, rosemary, onion or garlic

For the savoury filling:
1 zucchini
1 red & 1 yellow pepper
some olive oil, best quality salt (I always use pink Himalayan) and herbes de provence
Optional: add some crumbled feta cheese in the end. 

For the sweet filling:
1 banana
almond butter or greek yoghurt
cinnamon and some raw honey

What to do…..

Combine all ingredients into a  smooth batter and let it sit for at least 3/4 of an hour, otherwise the Crêpes will get sticky. Until then you can prepare the fillings and set the table 🙂

Mix the batter when the time is over, and prepare a pan on medium heat. Use a tiny bit of coconut oil if it isn’t a nonstick pan. Use a ladle to spread the batter in the pan and fry it about a  minute on each side until they are nice and golden. Don’t let the Crêpes in there for too long otherwise they get hard to fold. Hold them warm in the oven or fill them immediately with one of the fillings below or any other filling of your choice.

Savoury Chickpea Crêpes with roasted peppers & zucchini
Put your oven on 200°C, chop up the veg, drizzle with olive oil and herbs de provence. Roast it for about 25/30min. Use as a filling.

Sweet Chickpea Crêpes with banana, cinnamon & honey
Slice the banana. Put some almond butter or greek yoghurt in the Crêpe, add the banana and drizzle with honey and cinnamon.


N xx


One response »

  1. Pingback: Lovely lentil salad with a twist: Puy lentil salad with roasted beet root & curcuma cinnamon dressing. | *sunshine*love*food*

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