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Crêpes de Pois Chiches à la Tomate

A simple and delicious chickpea crêpe recipe with tomatoes, perfect for a quick and easy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 crêpes
Course: Appetizer, Main Course, Snack
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup chickpea flour (125g)
  • 1 cup filtered water (250ml)
  • 0.5 cup tomato puree (120g)
  • 1 clove garlic minced
  • 0.5 tsp ground cumin (2g)
  • salt and freshly ground black pepper to taste
  • extra virgin olive oil for cooking

Equipment

  • Large bowl
  • Whisk
  • Non-stick skillet (20-25cm)
  • Spatula

Method
 

  1. In a large bowl, vigorously mix chickpea flour, water, tomato puree, minced garlic, cumin, salt, and pepper. Use a whisk to obtain a smooth batter without lumps. Let the batter rest for at least 15 minutes to allow the flour to hydrate well. If the batter is too thick, add a tablespoon of water at a time until desired consistency. If it's too liquid, add a tablespoon of flour at a time.
  2. Heat a light layer of olive oil in a non-stick skillet over medium heat. It is recommended to use a 20 to 25 cm diameter skillet.
  3. Pour a ladle (about 1/4 cup) of batter into the hot skillet. By slightly tilting the skillet, spread the batter into a thin circular layer of about 15 to 20 cm in diameter.
  4. Cook the crêpe for 2 to 3 minutes on each side, or until golden brown and slightly crispy. Gently flip the crêpe with a thin spatula when the underside is golden brown and the edges begin to peel away from the pan.
  5. Repeat steps 3 and 4 with the remaining batter, adding olive oil to the skillet as needed.
  6. Serve the chickpea and tomato crêpes immediately, hot. Garnish according to your preferences with fresh vegetables, herbs (coriander, parsley, mint), yogurt, harissa sauce, or any other garnish of your choice.

Notes

Feel free to customize your crêpes! You can add spices such as paprika, turmeric or chili for more flavors. Finely chopped vegetables (zucchini, peppers) can also be incorporated into the batter for an even more gourmet version. For a vegetarian version, add pieces of feta or fresh goat cheese just before serving. To avoid stuck crêpes, make sure your pan is hot enough and that there is enough oil. If the batter is too liquid, your crêpes will be very thin and fragile. Don't hesitate to let the batter rest longer for a better texture. These crêpes are best freshly prepared. If you have leftovers, store them in the refrigerator in an airtight container for a maximum of 1 to 2 days. You can gently reheat them in a pan or microwave before enjoying them.