Simple Savory Crepe

Every since I was a child I've dreamed of going to France. The land, the architecture, the art, the gardens, the language and the food have always appealed to my somewhat romantic soul. Although it is still a dream to visit, for now I will have to dream and mimic some french inspired cuisine instead, Crepes. Sweet or savory, they are a delicious and versatile food. Although they're not the star of a dish, they act as the vehicle delivering flavor, and texture to your taste buds. The first time I had a crepe was when I was 10 years old with my best friend. She ordered one filled with chocolate and raspberries, while per usual I opted for the savory spinach and cheese. The verdict? Delicious. 

Now I know that myself and many of my clients cannot tolerate either gluten, dairy or eggs (exactly what a crepe is made of). But don't worry, my recipes are created so that we never have to feel restricted while being responsible and respectful of our body's needs.

For such a long time I found it so frustration that I couldn't eat what everyone else was without feeling ill. Also coming from a background of restrictive eating, I felt like if I said no to food, even if it didn't agree with my body, that I was falling into old behaviors. In the past year I've realized that there is a certain sense of maturity that we need to have when it comes to respecting our bodies. Its not so much a behavior but a conscious awareness that we have the power to nourish our bodies, and respect the signs and signals it gives us. Or we can ignore it and pay the consequences. (I'd rather not be scanning my surroundings for a bathroom all day.)

But I digress. This recipe is really super simple and only FOUR INGREDIENTS!!! plus herbs and spices if you want to make it fancy.  Ingredients needed: sprouted chickpea flour (I love Thrive Markets), filtered water, salt and Avocado oil. Option: rosemary, basil, cumin, or fennel. The best thing is that these are delicious and Vegan, gluten-free, grain-free and full of both plantbased protein and fiber!

Of course you can top the crepe with whatever filling you want. My favorite pictured below: sauteed mushrooms, cherry tomatoes, avocado, basil, and whatever secret sauce you've got lying around.

Chickpea Flour Crepe

  • 1 cup sprouted chickpea flour (favorite from thrive market)
  • 1 cup filtered water
  • 2 Tablespoons avocado, or olive oil
  • pinch of salt
  • option to add sprinkle of your favorite herbs or spices
  1. In a blender, combine the garbanzo bean flour, water, salt and garlic powder. Blend on high until smooth. Allow to sit while you heat the skillet.

  2. Lightly grease a large non-stick skillet and warm over medium-high heat. Pour in 1/4th of the batter at a time and cook until the edges start to bubble, about 3 minutes. Carefully flip and cook the opposite side until firm. Continue this step until you have 4 crepes.

  3. Top each crepe with sauteed mushrooms, avocado, tomatoes, and basil (or whatever you've got laying around in your fridge). Serve a drizzle of dressing or olive oil and enjoy!

I use Thrive Market to stock my pantry with all the essentials including they're Sprouted Chickpea flour. The act of sprouting breaks down the anti-nutrients and phytic acid which bind to minerals in the body. This has the added benefit of making nutrients from the chickpeas more bio-available and easily digested. For a limited time you can use my link below to get 20% off your first three orders! What's not to love!

Speaking of love... Sending loads of it your way! J