Chickpea Crêpes

Slideshow: More Brunch Recipes

  • Active:
  • Total Time:
  • Servings: Makes 8 crêpes
KEY: Summer, French, Beans, Grains & Legumes, Breads, Rolls & Muffins, Side Dishes, Make Ahead, Breakfast, Lunch

Related Video

More Videos
One Pan Pasta, Meet Pasta Loaf


  • 1 cup chickpea flour (see Note)
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup water
  • Reserved duck fat or melted unsalted butter, for brushing

How to make this recipe

  1. In a medium bowl, mix the chickpea flour with the all-purpose flour and salt. Whisk in the milk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes. Whisk in the water.
  2. Lightly brush a 7-inch crêpe pan with reserved duck fat and set it over moderately high heat. Pour 3 tablespoons of the crêpe batter into the pan and swirl to coat the bottom. Cook for 1 minute, or until brown around the edge. Flip the crêpe and cook for 20 seconds longer. Transfer to a large plate. Repeat with the remaining batter.

Make Ahead

The crêpes can be cooked up to 4 hours ahead; stack and let stand at room temperature.


Chickpea flour is available at ethnic food stores. At Indian groceries, it's called besar.

Contributed By Published July 2004

Related Video

More Videos
One Pan Pasta, Meet Pasta Loaf

477877 recipes/chickpea-crepes 2013-12-06 Bradford Thompson summer|french|beans-grains-and-legumes|breads-rolls-and-muffins|side-dishes|8|make-ahead|breakfast|lunch july-2004,bradford thompson,crepes,french recipes,homemade crepe,besar,crepe recipe,chickpea flour recipes,chickpea-crepes 477877