High-Protein Savoury Crêpes
These savoury chickpea flour crêpes are naturally gluten-free, high in protein and perfect for a quick lunch or light dinner. Each one has approx 4g protein, and they also work great as wraps for lunches and meal prep! We used the Cuisinart Blast & Go to blend the batter and cashew cream, which makes everything super smooth in seconds and keeps the prep really simple.
Takes 20 minutes
Serves 4
Ingredients
Crêpes Ingredients:
- 120 g chickpea flour 1 cup
- 220 ml water 1 cup
- ½ tsp maple syrup
- 1 tsp olive oil
- ½ tsp salt
Cashew Cream Ingredients:
- 30 g cashew nuts about ¼ cup
- Juice of ½ lemon
- Pinch of salt
- ½ tsp garlic powder
- 90 ml water about ⅓ cup + 1 tbsp
To Serve
- 100 g baby spinach about 4 cups loosely packed
- 25 g pickled red onions about 2 tbsp
Instructions
- Make the batter: Add all ingredients to a blender and blend until smooth.
- Cook the crepes: Heat a non-stick frying pan over medium heat and lightly oil if needed. Pour in enough batter to thinly coat the base of the pan. Cook for 2–3 minutes until set, then flip and cook for another 1–2 minutes.Repeat with the remaining batter.
- Make the Cashew Cream: Blend all ingredients until completely smooth and creamy. Add a splash more water if needed to loosen.
- Serve: Spread the cashew cream over each crêpe, add spinach and pickled red onions, then roll and serve.
