The crepes I’m a passepartout in the kitchen. They go well with any ingredient: breakfast, lunch or dinner. But have you ever tried the crepes with chickpea flour? This particular flour makes them suitable for anyone: celiacs, vegans, intolerants to eggs or lactose, and also to those who follow a specific diet. In particular they are suitable for athletes, who need protein foods after physical effort.
Chickpea flour: a concentrate of proteins
Chickpea flour is a highly protein food: 100 g of chickpea flour, in fact, contains approximately 21 grams of protein, compared to the 10 grams of 00 flour that is traditionally used to prepare crepes: more than double. The contribution of essential amino acids is also very interesting: however, as with all other legumes, it is useful to combine them with a portion of cereals that complete the protein profile of the meal
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Crespelle with chickpea flour: the recipe
Ingredients
- 120 g of chickpea flour
- 1 tablespoon extra virgin olive oil
- 270 ml of water
- seed oil
- 2 g of salt (1 if you fill them with sweet ingredients)
Method
- In a bowl, pour the chickpea flour and add oil, salt and pepper. Mix vigorously with a whisk until you obtain a fairly liquid batter.
- Grease a non-stick pan and heat it, pour a ladle of batter and allow it to expand until it forms a circumference.
- Cook the crepe on both sides, moving it to a plate when cooked and proceed with the others until you run out of batter. Now they are ready to be stuffed: take a look at our gallery to find out how.
How to fill crepes with chickpea flour
Once cooked, the crepes made with chickpea flour can be filled as you like, with savory but also sweet ingredients, why not. Browse our gallery: here we give you some straight to make them truly delicious and play with your imagination to enjoy them in ever new ways.
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