These Chickpea Crêpes are vegan, and suitable for all sorts of meals.
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.
Be inspired by ♥ Chickpea Crêpes ♥ #LavenderAndLime Click To Tweet
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.
Click on the links for conversions and notes.
- 250 g chickpea flour
- 5 mls masala
- 1 Pinch of salt
- 430 mls coconut milk
- Ghee for frying
- 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
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:
- two years ago – Friday’s Food Quiz
- three years ago – Crayfish Goulash
50 thoughts on “Chickpea Crêpes For Daring Cooks”
These look fantastic, that takes quite a talent to make them look so nice and thin 😀
Choc Chip Uru
Thanks Uru, I think the little wooden stick helped with keeping them thin 🙂
Lovely…I’m so curious I’ll have to try it! 🙂 ela
Let me know what you think Ela 🙂
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! 🙂
That is always the best Celia 🙂
Ooh I think I have some chickpea flour! I must give these a go. They look terrific and I have no idea what to do with the flour too! 😀
Hope you find them tasty Lorraine 🙂
Fabulous – I have chickpea flour in the cupboard.
Have a super day Tandy.
🙂 Mandy xo
Hope you enjoy them Mandy 🙂
Very nice version of pathiri…..I was just looking at another site doing traditional pathiri…yours looks much simpler:)
Thanks Roger – sometimes simpler is best 🙂
Your crepes look wonderfully thin…I’m sure they were as delicious as they look.
Thank you Karen 🙂
Very nice and unique, Tandy!
Thank you Squishy 🙂
Hi Tandy your crepes sound amazing, a little like socca. When you talk about serving this with a savory mince, what exactly it that?
Hi Cheri, both you and Tanya mention socca so I must look that up. Savoury mince is what I would use to make spaghetti bolognese (http://tandysinclair.com/spaghetti-bolognese-recipe/) 🙂
Lovely – I’ve made socca but not this version – am dying to try now!
I have to go and see what socca are!
They look very nice. I made the effort to buy some rice flour but unfortunately didn’t manage to make the pathiri in time!
I hope you still post a recipe once you make them 🙂
Tandy, this is a fabulous idea! They look so light and tender, it sounds utterly delicious with the savoury mince 🙂
I have kept the batter for weekends when we need wraps for lunch and that has worked a treat 🙂
These look and sound so delicious – like lighter, more delicate tortillas. 🙂
That is a great way to describe them Krista 🙂
These look amazing, Tandy. Perfect for supper 🙂
Thank you Kate 🙂
What a creative idea for chickpeas!
Thanks yummychunklet 🙂
I have always wanted to make these. Yours turned out beautiful
Thank you BAM 🙂
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 🙂
Please let me know how it works with the rice flour!
These look great & tasty, Tandy! What is masala?????? x
Masala is a curry blend Sophie 🙂
I love crepes, and these sound really very good, Tandy.
Thanks AD 🙂
Tandy, these look gorgeous–i make something similar–but never tried it with coconut milk
I hope you try my version Usha 🙂
Not only do I love the look of these crepes, but the chickpea flour shows great ingenuity! I’d definitely love to try this one day!
Thank you for the compliment Mary Frances 🙂
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 😀
Thanks Juliana, I am so pleased you will be trying these 🙂
Tandy this is a fabulous idea. I love that you used chickpea flour and made these crepes healthy! They look perfectly thin 😀
Thank you Cindy, I was well pleased with them 🙂
Great recipe for something that I can always use in the kitchen!
It is quite easy to make 🙂
just spotted this recipe def gonna make them look so good