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Close-up of folded savory chickpea flour crepes stacked on a white plate, lightly browned with crisp edges and soft layers. Fresh blueberries sit on top and nearby, adding contrast. Clean white background with bright, minimal food photography highlighting texture and color.

Savory Chickpea Flour Crepes

Nesting Lane
Savory Chickpea Flour Crepes with chives make a gluten free option that pairs well with vegetables, mushrooms, and simple savory fillings.
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Prep Time 20 minutes
Cook Time 40 minutes
Refrigerate 1 hour
Total Time 2 hours
Course Main Course
Cuisine French
Servings 8

Equipment

Medium Bowl
Whisk
Basting Brush
Omelet Pan
Crepe Spreader
Silicone Spatula
Measuring Spoons
Measuring Cup

Ingredients
 

  • 1¼ cup chickpea flour
  • 2½ tablespoon chives minced
  • ½ teaspoon salt
  • 1 cup water
  • 1 teaspoon olive oil

Instructions
 

  • In a medium mixing bowl, add the chickpea flour, minced chives, and salt.
  • Pour in the water.
  • Using a wire whisk, mix until the batter is smooth with no lumps.
  • Cover the bowl and refrigerate for at least 1 hour and up to 3 days.
  • Remove the batter from the refrigerator and whisk again until smooth.
  • Brush an 8-inch nonstick omelet pan lightly with olive oil.
  • Heat the pan over medium heat until the oil shimmers.
  • Measure 3 tablespoons of batter and pour it into the center of the pan.
  • Tilt and swirl the pan to spread the batter into a thin layer. OR Optional: Using a crepe spreader, gently spread the batter into a thin, even circle.
  • Cook for 2 to 3 minutes until the top appears dry and the edges pull away from the pan.
  • Slide a thin spatula under the crepe and flip it carefully.
  • Cook the second side for about 2 minutes.
  • Transfer the crepe to a plate and keep warm.
  • Repeat with the remaining batter, brushing the pan with more oil if sticking occurs.

Notes

1 Plain Crepe - 2 WW Smart Points

Tips and Tricks

Batter Consistency - The batter should pour easily and spread thin in the pan. Add small amounts of water if it thickens after resting.
Pan Heat - Keep the pan at medium heat. Too much heat causes uneven cooking and sticking.
Storage Between Crepes - Stack cooked crepes with parchment paper between them to prevent sticking.

Storing and Reheating

Refrigerate – Place cooled crepes in an airtight container with parchment between layers. Store in the refrigerator for up to 4 days.
Reheat on Stovetop – Place one crepe in a dry nonstick pan over low heat. Warm for 30 to 60 seconds per side until heated through.

Nutrition

Calories: 77kcalCarbohydrates: 11gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 159mgPotassium: 161mgFiber: 2gSugar: 2gVitamin A: 48IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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