The Most Versatile Go-To Wrap For Everything From Breakfast to Dessert
You may have had traditional wheat-flour crepes as well as lentil-rice dosas, but have you ever heard of chickpea crepes? Our friends at GFF Magazine claim these gluten-free chickpea crepes will become a new staple wrapper in your household.
Who needs fussy, wheat-flour–based crepes when you can whip up a protein-packed, gluten-free crepe batter that doesn't need to rest overnight, never gets rubbery, and is versatile enough to become your go-to wrap for everything from breakfast to dinner to dessert? Make it into a snack with a schmear of butter or Nutella or a meal with fillings ranging from sautéed veggies to sliced sausages to smashed avocado and a fried egg. Regardless, it's a guiltless cure for the munchies.
:upscale()/ps-image-unavailable.png)
Swiss Chard, Golden Raisins, and Pine Nuts
For these chickpea crepes with swiss chard: sauté swiss chard and yellow onion until soft. Stir in golden raisins, pine nuts, pinch of cinnamon, and salt and pepper to taste. Roll and serve.
Roasted Beet and Yogurt With Pomegranate Molasses and Toasted Cumin Seeds
For these chickpea crepes with roasted beet and yogurt: place a few roasted beets on the crepe, add a couple of tablespoons of labneh or plain Greek yogurt, a drizzle of pomegranate molasses, and a sprinkle of toasted cumin seed salt, then roll up and eat. Roll and serve.
Sautéed Lamb Sausage and Orange-Olive Relish
For these chickpea crepes with sautéed lamb sausage: in a bowl, combine segmented navel orange, oil-cured, pitted olives, red onion, and cilantro. Top each crepe with sautéed lamb sausage, such as Merguez, and the orange-olive relish. Roll and serve.
Strawberry and Tahini With Pomegranate Seeds and Toasted Pistachios
For these chickpea crepes with strawberry and tahini: slather 2 tablespoons of tahini, add a drizzle of honey, a dollop of Greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve.
Olive-Oil-Fried Egg and Smashed Avocado
For these chickpea crepes with egg and avocado: top a crepe with 1/2 an avocado mashed with a fork and 1 olive-oil-fried egg. Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.