Chickpea Crêpes For Daring Cooks

These Chickpea Crêpes are vegan, and suitable for all sorts of meals.

Chickpea Crêpes

This month we were challenged to make pathiri, which are rice flour pancakes traditionally eaten during Ramadan. I am sure I must have tasted them when I was in Dubai over Ramadan, but I cannot remember that far back ;). I have a lot of gluten free flour in my house but I do not have any rice flour, and so I could not make traditional pathiri. However the mandatory item was to make a crepe of your choosing, representing your inner creativity or based on your experience that interests you and add any “simple” condiments to complement your style, your culture or flavours you chose. I decided that the best thing for me to do was to create a crêpe recipe using the ingredients I had to hand, being chickpea flour and coconut milk. 

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I also wanted to create a vegan dish and so did not use eggs for this chickpea crêpe recipe. Despite being a little worried that the batter would be too thick, I went ahead and made them. And the Chickpea Crêpes were perfect. I made small crêpes to eat with savoury mince and I served them in the manner they would be traditionally served at a Muslim table, with no cutlery. You use the crêpe to gather the mince and the combination of flavours made for a very delicious Sunday supper.

Chickpea Crêpes
Chickpea Crêpes
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Chickpea Crêpes

Ingredients

  • 250 g chickpea flour
  • 5 mls masala
  • Pinch of salt
  • 430 mls coconut milk
  • Ghee for frying

Instructions

  • Place the chickpea flour into a bowl
  • Add the masala and salt and mix in
  • Using a whisk, slowly mix in the coconut milk making sure you have no lumps in the batter
  • Set aside for half an hour at least
  • Heat a crêpe pan
  • Melt some ghee on the pan and brush off the excess ghee
  • Place 60mls of the batter onto the pan and twirl to get a circle
  • Turn only once the batter is cooked
  • Leave for another minute before taking off the pan and making the next one

Notes

You can use butter for the frying if you don't have ghee

 

Blog-checking lines: 

The April Daring Cooks Challenge was brought to us by Joanna from What’s On The List. She taught us all about Pathiri and challenged us to create our own version of this inspirational Indian dish!

What I blogged:

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50 thoughts on “Chickpea Crêpes For Daring Cooks

  1. Tandy, what a great recipe! I have chick pea flour and a sea of coconut milk, so I can try this without having to go out shopping! 🙂

  2. Hi Tandy your crepes sound amazing, a little like socca. When you talk about serving this with a savory mince, what exactly it that?

  3. They look very nice. I made the effort to buy some rice flour but unfortunately didn’t manage to make the pathiri in time!

  4. Tandy, this is a fabulous idea! They look so light and tender, it sounds utterly delicious with the savoury mince 🙂

  5. Mmmm… those look heavenly! Good timing for this recipe too, because I bought some rice flour a few weeks ago as I wanted to try and make some gluten-free wraps. Can’t believe Woolies and other shops still don’t sell gluten-free wraps or pizza bases! Will give it a try this week and see what happens 🙂

  6. Wow Tandy, I love this…I have never used chickpea flour, now that seeing this crepes I will sure look for it and try this recipe…and yes, the coconut in the batter must make this crepes taste even better…yum!
    Have a great week 😀

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