These Savory Chickpea Crepes are gluten free breakfast goals! A quick batter of chickpea flour flavored with cayenne and turmeric turns into tender crepes when cooked up in Le Creuset's new Nonstick collection. Once you've cooked them, they become the ultimate canvas for topping like tomato chutney, avocado, sliced radishes, cherry tomatoes and a perfectly fried egg (again, thanks to a stellar nonstick pan). This recipe is truly a filling and wholesome way to fuel your body for the day ahead!
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- 2 cups chickpea flour
- 1 teaspoon kosher salt
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 21/2 cups water
- 1 tablespoon olive oil
- Tomato Chutney, for serving
- Fried egg, for serving
- Radishes, thinly sliced, for garnish
- Cherry tomatoes, halved, for garnish
- Cilantro leaves, for garnish
- Avocado, sliced, for garnish
In a bowl, add chickpea flour, salt, turmeric, and cayenne. Whisk together to combine, then slowly whisk in the water to form a smooth batter.
Heat oil in a Nonstick pan over medium heat. Add 1/2 cup batter and swirl around to coat the pan. Cook for 5 minutes until you see bubbles form on the surface. Transfer to a plate using a wide spatula and repeat this process until all the batter is used.
Top each crepe with tomato chutney and a fried egg. Garnish with sliced radishes, cherry tomatoes, cilantro and avocado, then serve.