Finally: A Simple Grain-Free Crepe! (Made with Garbanzo Flour)
Breads are the one food item that people most often say they miss after they stop eating processed grains. Chickpea flour (also called socca or farinata) is the perfect base for preparing a grain-free crepe that is both tasty and satisfying. Serve your grain-free crepe with a sweet or savoury filling. Or, layer a few crepes with ricotta and marinara sauce to prepare a grain-free variation of lasagna!
In our newest book, Always Delicious, we dedicate an entire chapter to Chickpea Flour and Revisionist Food recipes. Although we always encourage people to hold off on “revising” old, unhealthy recipes when they first begin AH, sometimes you just need a better choice for an old favorite. Especially around the holidays when we get out of our normal meal routines.
Some of our Chickpea Flour and Revisionist Food recipes include: Socca Crackers, Rosemary Biscuits, Grain-Free Pie Crusts, and more!
Chef Kenzie’s Quick Tip: If you’re not a fan of the strong flavor of chickpea flour, try toasting it before using! Toast the flour on a DRY fry pan over medium-to-high heat for 2-3 minutes, until fragrant and lightly browned. Then, use as you normally would in your recipes.
How Do You Like to Serve Your Grain-Free Crepes?
Share your ideas in the comments below or post a picture of your recipe in our Facebook Group – we always love to see what you’ve been cooking.
Looking for Quick-and-Easy Recipe Ideas?
Check out our online recipe classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.
Super Simple Crepes
- 1 cup garbanzo flour
- 1 cup sparkling water
- 1 tbsp extra-virgin olive oil, plus more for the pan
- 1 egg optional - they are just as good vegan if you prefer
- ¼ tsp salt
- Mix all ingredients with a whisk or immersion blender to get all of the lumps out.
- Heat a cast iron skillet. Brush with 1/4 to 1/2 teaspoon oil. Pour about 1/3 cup batter in the middle of the pan. Pick up the pan and swirl it until the batter spreads into a large thin circle. If the batter doesn’t spread easily you might need more sparkling water. If it is too thin and breaks when you turn it, add a bit more garbanzo flour.
- Cook until the edges easily lift and it starts to brown, about 3 minutes. Gently turn with a spatula and brown on the other side.
- Fill with your favorite savory or sweet fillings! I used Tofu Hash with Curried Lentils instead of Black Beans (Always Hungry page 221) in this batch and topped it with avocado and Fresh Salsa (Always Delicious page 302). Play with any of your favorite fillings or sauces. You can even use these in place of lettuce to make lunch wraps. Enjoy!!
Nutrition (Per Crepe)Fat: 4g Carbohydrates: 9g Protein: 4g Calories: 90
My Son’s Crepe
Mini heart crepe with strawberry sauce and a blueberry. Optional: shave chocolate on top to garnish.