Chickpea Crepes

I’ve been making chickpea crepes/piadine/tortillas or whatever you want to call them for years now. I made them even before I got into nutrition and truly understood what I was doing. What I did know was that they were yummy, easy to make, full of vegetable protein and a good alternative to refined carbs. I admit, I used to mix the chickpea flour with milk for a creamier consistency, and then fill the crepe with different cheeses but now…after years of research and dozens of books, I know that milk is venom. Literally. So…no more milk. But the chickpeas have stayed. I sometimes make them with non-dairy milk (soy/rice/almond) but lately, the best chickpea crepes coming out of my kitchen are made with chickpea flour (organic obviously), water, olive oil, fresh rosemary, salt and pepper. Easy peasy.

Here is a recipe for the crepe but I normally wing it and just keep adding liquid until I get the consistency I want (runny but not watery…like pancake batter). You can also add whatever spices you like to the mix. Fillings can be anything from fresh or cooked veggies, vegan sauces and creams, etc… My daughter loves these too. Chickpeas, in Italian, are called “ceci” (pronounced tcheh/tchee. Did I lose you?!?!) and are one of the favorite words in our home. When I made this particular crepe, I decided to use up the rest of the dinosaur kale I had lying around by quickly wilting it in a heated pan and then I sautéed these button mushrooms in a little bit of extra virgin olive oil, garlic salt and pepper. I also added some homemade sriracha ketchup to the crepe but seriously, it is so good, it can be eaten with anything. Enjoy!

chickpea crepe kale and mushrooms


Chickpea Crepes (makes four):

  • 1 1/3 cup chickpea flour
  • 1 ½ cup water
  • ½ cup olive oil
  • 1 tsp sea salt (or Himalayan salt)
  • 2 sprigs fresh rosemary (chopped)
  • Crushed black pepper (1/4 tsp)


  • Combine all ingredients except for the rosemary in a bowl
  • Whisk together or mix well with a fork (make sure there are no lumps)
  • Once uniform, stir in the chopped rosemary
  • Place a griddle or pan over medium heat and add about 1 tsp of olive oil
  • Pour in ¼ of the batter and cook on each side for about 3-4 minutes or until golden brown.
  • Repeat for the other crepes (or conserve the batter in the fridge for up to two days)
  • Fill with whatever you like and serve!

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