Chickpea crêpes are the perfect savoury gluten-free alternative to bread when you’re craving a sandwich-type meal. You can whip your mixture up in a blender and leave it in the fridge for when you next fancy a crêpe. Easy!
Makes: 8 crêpes
GF
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 2½ cups besan (chickpea) flour
- 2 cups water
- 1 tsp salt
- ½ cup hummus
- ½ cup mung bean sprouts
- 100g goat’s cheese
- 2 cups rocket
- 1 cup shredded chicken
- 1 tbsp olive oil
Method
- In a blender, combine the besan flour, water and salt. Blend on high until smooth. Set aside.
- Heat a crêpe pan or medium frying pan over a medium heat with enough oil to lightly coat the pan.
- Pour in a ¼ cup of the crêpe mixture. Cook for 2–3 mins, or until bubbles start to form.
- Carefully flip with a spatula and continue cooking for a further 2–3 mins, or until cooked through like a thin pancake.
- Top each crêpe with hummus, mung beans, goat’s cheese, rocket, chicken, and a generous drizzle of olive oil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
