Whole Wheat Chickpea Savory Crepes with Kale Avocado
These protein-rich vegan crepes combine whole wheat flour with chickpea flour for extra nutrition and a subtle nutty flavor. The thin, pliable pancakes wrap around sauteed kale, creamy avocado slices, and your choice of pesto or chutney for a satisfying breakfast or light meal. The batter can be prepared ahead and refrigerated overnight, making mornings easier. The addition of rice flour creates the perfect tender texture while baking powder ensures light, airy results.
Ingredients
- ½ cup whole wheat flour, chakki atta or whole wheat pastry flour
- ⅛ cup rice flour
- ⅛ cup all-purpose flour, maida
- ¼ cup chickpea flour, besan
- ½ tsp salt
- ½ tsp sugar
- 1 pinch nutmeg powder
- 1 tbsp olive oil
- ¾ cup water
- ¾ cup milk, any type - soy, almond, regular
- ¼ tsp baking powder
- ½ bunch kale, de-stemmed and roughly chopped
- 2 ripe avocados
- pesto or chutney, any variety
Instructions
- 1
Whisk together all dry ingredients except baking powder until combined
- 2
Slowly add wet ingredients in quarter-cup increments, whisking until smooth and lump-free
- 3
Adjust consistency with additional water or milk as needed
- 4
Refrigerate batter until ready to use, adding baking powder just before cooking
- 5
Heat saute pan over medium heat until water droplets sizzle immediately
- 6
Lightly grease pan with oil or kitchen towel
- 7
Remove pan from heat and pour quarter cup batter into center
- 8
Quickly rotate pan to spread batter evenly and thinly
- 9
Return to heat and cook until top is dry and edges are browned
- 10
Loosen edges with spatula, then carefully flip by hand
- 11
Cook additional 10-15 seconds and slide onto serving plate
- 12
Heat oil and saute chopped kale with salt until wilted
- 13
Spread kale, avocado slices, and chutney down center of crepe
- 14
Fold both sides over filling and serve immediately
Tips
Refrigerate batter overnight for better flavor development and easier handling the next morning.
Test pan temperature by sprinkling water drops - they should sizzle immediately for proper crepe texture.
Work quickly when spreading batter by rotating the pan as you pour for even, thin crepes.
Good to Know
Refrigerate filled crepes up to 2 days. Store batter separately up to 3 days.
Prepare batter up to 24 hours ahead. Cook crepes morning of serving for best texture.
Serve immediately while warm for best texture and flavor.
Common Mistakes
Add baking powder only when ready to cook to avoid flat crepes.
Work quickly when spreading batter to avoid uneven, thick spots.
Test pan temperature properly to prevent sticking or burning.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make these crepes gluten-free?
Replace wheat flours with gluten-free flour blend and add xanthan gum for binding. Rice and chickpea flour are naturally gluten-free.
What if my crepe batter is too thick?
Gradually add water or milk one tablespoon at a time until batter flows easily and spreads thin when poured.
How long do leftover crepes keep?
Store unfilled crepes in refrigerator up to 3 days with parchment between layers, or freeze up to 2 months.