recipe

Chickpea crepes

20 minutes

This recipe is a perfect option for when you’re short on time but craving something different and fun. Chickpea flour provides high fibre (12gr) and protein (20-25gr), while the salmon, olive oil, and avocado contribute healthy fats (& some extra protein). Lemon and cucumber act as powerful antioxidants, and mustard contains glucosinolates, which have been shown to have anti-inflammatory properties!

All in all, chickpea crepes are a super quick, fibre & protein-rich option that you can enjoy with any toppings. Remember that the more variety you add, the better for your gut, as different nutrients will feed different gut bacteria!

1 cup chickpea flour
1 cup water
2 tablespoons olive oil
Salt/Pepper
Spices (I use garlic powder, turmeric, oregano, cumin)
Splash of apple cider vinegar (optional)
Toppings: rocket, avocado, cucumber, smoked salmon, lemon, mustard

In a mixing bowl or blender, whisk together chickpea flour, water, olive oil, vinegar, salt/pepper, and spices until smooth. Let the batter rest in the fridge for about 30 minutes.
Heat a non-stick pan over medium heat and add a generous amount of olive oil. Pour the batter and cook for 2-3 minutes on each side until brown and crispy.
Repeat with the remaining batter, then add your favourite toppings!