These savory chickpea crepes are a light and wholesome twist on traditional wraps or pancakes. Made from protein-rich chickpea flour and folded around a vibrant filling of roasted asparagus, crumbled feta, red onion, and pesto, they offer a flavorful, satisfying meal that’s naturally gluten-free and vegetarian. Perfect for brunch, a light lunch, or an elegant dinner option.

Why You’ll Love This Recipe

Savory chickpea crepes are a versatile and nutritious base for countless fillings, and this asparagus and feta combination is particularly delightful. The chickpea batter is easy to prepare, naturally gluten-free, and packed with protein and fiber. The roasted asparagus brings freshness and texture, while the feta and pesto add richness and tang. This dish is elegant enough for entertaining yet simple enough for a weeknight dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crepes:

• 1 cup chickpea flour (besan)
• 1 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 1 tablespoon olive oil (plus more for cooking)

For the Filling:

• 1 bunch asparagus, trimmed
• 1/2 tablespoon olive oil
• 1/2 cup crumbled feta cheese
• 2 tablespoons pesto
• 1/4 cup red onion, thinly sliced and sautéed
• Fresh microgreens or herbs (optional, for garnish)
• Salt and pepper to taste

directions

1. In a mixing bowl, whisk together the chickpea flour, water, salt, turmeric, and olive oil until smooth. Let the batter rest for about 10 minutes to hydrate the flour and eliminate air bubbles.
2. Heat a nonstick skillet over medium heat and lightly brush with oil. Pour a ladle of batter into the center and swirl to coat the pan evenly.
3. Cook for 2–3 minutes until the edges lift and the bottom is golden, then flip and cook the other side for another 2 minutes. Transfer to a plate and repeat with the remaining batter.
4. While the crepes cook, toss the asparagus with olive oil, salt, and pepper. Roast in a preheated oven at 400°F (200°C) for 12–15 minutes, or sauté on the stovetop until tender and slightly browned.
5. Fill each warm crepe with sautéed red onions, roasted asparagus, crumbled feta, and a spoonful of pesto.
6. Fold the crepes over the filling and garnish with microgreens or fresh herbs if desired. Serve immediately.

Servings and timing

This recipe makes about 4 crepes and serves 2 to 3 people. Total preparation and cooking time is approximately 30–35 minutes.

Variations

• Add protein: Include soft-boiled eggs, roasted chickpeas, or grilled tofu.
• Cheese swap: Try goat cheese, ricotta, or cream cheese instead of feta.
• Vegetable mix: Add sautéed mushrooms, spinach, or cherry tomatoes.
• Spicy twist: Mix chili flakes into the batter or use a spicy pesto.
• Pesto alternatives: Swap basil pesto with sun-dried tomato or arugula pesto for different flavors.

storage/reheating

• Storage: Store cooked crepes and filling components separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Warm crepes in a skillet over low heat or microwave for 15–20 seconds. Reheat the asparagus and onion mixture separately before assembling.

FAQs

What is chickpea flour?

Chickpea flour, also known as besan or gram flour, is made from ground dried chickpeas. It’s naturally gluten-free and high in protein and fiber.

Can I make the crepe batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. Stir well before using.

Do the crepes taste like traditional pancakes?

Not quite—these crepes have a savory, slightly earthy flavor due to the chickpea flour and turmeric, which pairs well with vegetable and cheese fillings.

Can I use a different flour?

This recipe is specifically designed for chickpea flour. Other flours, like wheat or rice, would require adjustments to the ratios and texture.

Is this recipe vegan?

Not as written, but you can easily make it vegan by omitting the feta or replacing it with a plant-based cheese alternative.

Can I freeze chickpea crepes?

Yes, cooked crepes can be layered with parchment paper and frozen in a sealed bag for up to 1 month. Reheat on a skillet before serving.

What other vegetables go well with chickpea crepes?

Zucchini, bell peppers, spinach, mushrooms, and tomatoes all make excellent additions or substitutions.

Can I make mini crepes for appetizers?

Yes, use a smaller pan and less batter to create appetizer-sized crepes filled with a small portion of the filling.

Are these crepes suitable for gluten-free diets?

Yes, chickpea flour is naturally gluten-free, making this recipe ideal for those with gluten sensitivities.

How do I prevent crepes from tearing?

Make sure your pan is properly heated and greased, and let the batter cook thoroughly on the first side before flipping.

Conclusion

Savory chickpea crepes with asparagus and feta are a delicious and nutritious way to enjoy a light yet satisfying meal. Whether served for brunch or a weeknight dinner, they bring together vibrant spring ingredients and hearty plant-based protein in a beautifully elegant presentation. Customizable and easy to prepare, this dish is a smart addition to any vegetarian recipe collection.

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