Chickpea Crepes with Italian Vegetables

chickpea crepes with italian vegetables vegan

For part two in my chickpea flour series, I came up with what I think is my most innovative recipe: chickpea crepes with Italian vegetables. Like I mentioned in my previous post about protein-rich falafels, in India, there’s nothing new about chickpea/gram flour, commonly known as besan or chana attaChillas (Indian crepes made with chickpea flour) make a healthy breakfast or snack because they’re packed with protein, fiber and nutrients like iron, magnesium and vitamin B-6. But to be honest, I don’t particularly love the way they are traditionally cooked. They taste boring, and are overly dry unless you drench them in chutney or ketchup. I wanted all the nutritional pluses of chillas minus the Indian flavor, dryness and blandness. I decided to instead add fresh herbs to the batter and stuff it with a creamy feta cheese and vegetables cooked in traditionally Italian flavors. The results for these chickpea crepes with Italian vegetables are fabulous – believe me, you and your family will be pleasantly surprised and will never look at them the same way again.

chickpea crepes with italian vegetables gluten free

You can play around depending on your preferences: use rosemary or sage instead of basil for a deeper aroma, use parmesan or mozzarella to make it more authentically Italian or skip the cheese altogether and make it vegan. These chickpea crepes with Italian vegetables are gluten-free, high protein, low fat and high fiber. They keep you full and make a balanced meal. Do let me know if you make these healthy chickpea crepes – leave a comment below or get in touch on Facebook, Twitter or Instagram!

Chickpea Crepes with Italian Vegetables
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
These chickpea crepes with Italian vegetables are a fresh take on the classic Indian chilla. A quick and healthy high protein, gluten-free and vegan meal.
For the batter:
  • 80g or ¾ cup+ 1 tbsp chickpea/gram flour (besan)
  • 180ml or ¾ cup water
  • ½ tsp crushed red pepper/chili powder
  • 1 clove of garlic, very finely chopped
  • 5-7 basil leaves, finely chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp vegetable oil/oil with a high smoke point
For the filling:
  • 200ml tomato puree (100ml puree diluted with 100ml water if using a concentrate)
  • 100g mushrooms, sliced and cooked
  • ½ red bell pepper, cut into small triangles
  • ½ yellow bell pepper, cut into small triangles
  • ¼ tsp oregano
  • ¼ tsp crushed red pepper
  • 1tbsp olive oil
  • 60g feta cheese (skip if vegan)
  1. In a mixing bowl, whisk together all the ingredients for the batter.
  2. Separately, in a pan on medium heat, sauté the cooked mushrooms and bell peppers in the olive oil and tomato puree. Add oregano, crushed red pepper and salt. Allow to cook for 5-7 minutes.
  3. Heat a lightly greased non-stick pan on medium-low heat. Divide the batter into four equal parts; pour one part onto the pan evenly. Quickly spread with the bottom of a measure cup or steel bowl if your batter is not more or less even.
  4. Allow to cook on medium-low heat for 3-4 minutes or until you see small bubbles appear on top. Flip and cook for 2-3 minutes until the other side is lightly browned.
  5. Transfer to a plate. Stuff the crepes with 3-4 tbsp of the vegetable mix and 2 tbsp of feta cheese.
  6. Serve immediately.
  7. This recipe makes 4 crepes.

chickpea crepes with italian vegetables high protein

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