Yesterday we hosted a last hurrah barbecue at our house.

When asked out how we were dealing with the move, I replied, “I definitely need to hit up a liquor store as soon as possible.” Which I quickly follow up with, “Because we need a lot of boxes.”  Phew.  Luke even ran out at one point to buy more alcohol for our guests, and when asked if anyone needed anything, I bellowed out, “Don’t forget to pick up some boxes!!!”

And he came back without a single box.  Ugh. It’s going to be a long week.


But luckily I have a new snack to keep me occupied.

I found a bag of chickpea flour in the back of my pantry, and while I know I bought it with this recipe in mind (which turned out very strange), I definitely knew one recipe would not use up a 2-pound bag of the stuff.


I love these crepes because they’re light and airy, make a great accompaniment to soups and curries (all the chickpeas!!), and taste just fine toasted up by themselves. (Maybe with a dollop of ricotta or goat cheese spread inside too!)


Plus, since they’re made with chickpea flour, they’ve got added protein and nutrients, and the charred bits of scallion are wonderful little pockets of flavor.


Did I mention they’re a snap to make as well?  That’s always helpful, especially on a Monday.

Two Years Ago: Rosehip Jam Coffee Cake

One Year Ago: Apricot Almond Scones

Chickpea Scallion Crepes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Makes about 10 crepes


  • 1 ½ cups chickpea flour
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 3/4 cups water
  • ½ cup thinly sliced scallions


  1. Combine the chickpea flour, salt and paprika in a large mixing bowl and mix to blend evenly. Make a well in the dry ingredients and pour in the water, whisking until no clumps of chickpea flour remain and the batter is smooth. Whisk in the scallions.
  2. Heat a non-stick skillet over medium high heat. When the pan is hot, pour about 1/3 cup of the batter into the center of the pan and quickly rotate it so that the batter spreads out to form a circle. Cook the crepe until the edges begin to come away from the pan, about 1-2 minutes, then flip the crepe with a spatula and cook on the other side for another minute. Transfer the crepe to a serving dish or plate. Repeat this process until you have used up all your batter. Garnish the crepes with the extra sliced scallions, if desired, and serve.

Adapted from A Brown Table

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