It’s a wrap, no, a crêpe! [Savoury Chickpea Crespelle]

Thin chickpea crepes with a spicy tomato-based vegetable filling baked with a quick vegan cheese sauce.


Do you notice a trend here? First chickpea dumplings, then snacking on these special little peas and now another recipe featuring them. It’s safe to say I wasn’t lying when talking about my favourite source of protein. As an added bonus the chickpea part in this recipe comes in the form of flour not whole peas. Meaning it’s gluten-free and [hopefully] even those of you with sensible stomaches can enjoy it.

Chickpea crepes

Like previous times this recipe was inspired by one I’ve eaten in my childhood multiple times. Pfannkuchen* were a childhood lunch classic on days we had a sweet main meal. My mum would prepare a lightly sweetened batter baking piles of either plain pancakes or adding thinly sliced apples when transferring the ladlefuls of batter to the pan. As we grew older and sweet main dishes became a less frequent happening my mum found a recipe for savoury stuffed crespelle with cheese and ham in a cooking magazine. For whichever reason I woke up a few days ago knowing exactly what I wanted for lunch: that dish. Only veganized. And using chickpea flour and… oh, well, a pinch of this and that letting it strain far from the original and become its own recipe. A recipe that doesn’t need to hide and therefore has to be shared.

* literally translated as ‘pancakes’ but the German variety is different from the American so I feel the translation is misleading


One more note: yes, the long ingredient list and preparation process might seem intimidating. But trust me that I’m just being overly detailed here and the dish actually came together in a pinch. Sooner than you know you’ll be able to say: It’s a wrap, no, crêpe!

Chickpea crêpes

Chickpea Crêpes with Spicy Tomato Filling and Vegan Cheese Sauce


  • • Scant ½ cup of chickpea flour [50 g]
    • Mixed with ½ cup of water
    • 1 tsp cumin seeds
    • Salt and pepper


  • • 1 small red onion, diced
  • • 1 clove of garlic, minced
  • • 1 small carrot, sliced into half-moons
  • • ½ a medium zucchini, sliced into smaller-than-half-moon pieces
  • • 150-200 g chopped tomatoes [canned] – about half a can
  • • ½ tsp oregano
  • • ¼ tsp dried basil
  • • ¼ tsp smoked paprika
  • • Salt + pepper to taste
  • • 2 tbsps of corn

vegan cheese sauce

  • 1 tbsp nutritional yeast
  • 1/2 tbsp cornstarch or 1 tsp locust bean/ carob gum
  • 1/4 tsp onion powder
  • dash of garlic powder
  • dash of smoked paprika
  • 3/4 cup of unsweetened non-dairy milk [I used almond]

Start by preparing your crêpes:

  1. Mix the batter and set aside for about 10 minutes.
  2. Heat a non-stick skillet on medium heat.
  3. Pour a third of the batter into the skillet and tilt it in a circular motion to spread the batter out as much as possible. You’ll want to get the largest-sized crêpes possible for best filling but no perfection needed.
  4. Cook until the the center of the crêpe is bubbling and the edges pull away from the skillet slightly.
  5. Transfer the crêpe to a plate and proceed the cooking process with the remaining batter. I got three crêpes out of it but two will be perfectly fine, too.

For the filling:

  1. Sauté the onion for about two minutes, then add garlic and sauté for another minute.
  2. Add the carrots, after a few minutes the zucchini and sauté until lightly browned.
  3. Mix in the chopped canned tomatoes and corn.
  4. Stir in spices, let simmer for a bit. Meanwhile, prepare the cheese sauce.


For the cheese sauce:

  1. In a small pot combine the dry ingredients.
  2. Slowly pour in 3/4  cup of almond milk.
  3. Once you’ve prepared the crepes bring the sauce to a light boil on medium heat. Stir to prevent it from forming a skin.

To assemble place about 2 tablespoons of the filling on the outer edge of a crêpe. Roll up and transfer the crêpe to a small baking dish. Repeat the filling process with the remaining crêpes.

Put any remaining filling on top of the crêpes. Give the cheese sauce another good stir and pour it on top.
Bake at 175 °C for about 20 minutes or until the sauce has set and the crepes have started to crisp at the edges [so good!].



Topped with salsa – not a bad idea if you’re asking me. Other not so bad ideas include hopping over to see what everybody else has created over for Laura’s Strange but Good link-up, Kierston’s Recipe Friday, Wellness Weekends and Healthy Vegan Fridays.

Enjoy your day!

Happiness inducing today: A nice chat with the fruit vendor at the Farmers’ Market.

Stay in touch!

Twitter: @MissPolkadot21
Pinterest: MissPolkadot21
Bloglovin’: Let’s get living


Have you ever had crespelle or any kind of savoury crêpes?

Does anybody ever say “it’s a wrap”?



15 thoughts on “It’s a wrap, no, a crêpe! [Savoury Chickpea Crespelle]

    • Miss Polkadot says:

      Sweet crêpes, oh, yes. Like I mentioned my mum used to prepare them with apple slices in the batter but nutella-filled ones were quite a hit for me, too. Definitiely mmmh good 🙂 .

  1. Emily says:

    This looks so lovely!

    I’ve never tried a savory crepe, though there is actually a restaurant right around the corner from my apartment that serves them. I’m sure your recipe is even more delicious though! It almost sounds like a pizza-wrap? Or what we call a “calzone” over here. (:

    • Miss Polkadot says:

      I’d say you need to either stop by that restaurant soon – or get into the kitchen on a savoury crêpe mission yourself. The latter would be even better knowing you’d come up with an awesome creation! And calzone is delicious though very different because it’s a pizza dough pocket. Good idea for further recipe creations, actually…

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