Homemade Savoury Protein Crepes 3 Ways
These three savoury crepes are simple, flexible, and brilliant for lunches, dinners or batch-cooking for the week ahead. They also work great to use as wraps for lunchboxes! We used our Cuisinart Blast & Go blender to whip up the batter.
Takes 20 minutes
Serves 12
Ingredients
Red Lentil Wraps (approx. 9g protein per wrap)
- 120 g chickpea flour
- 60 g of red lentil soaked for 2 hours
- 250 ml water 1 cup
- ½ tsp salt
- ½ tsp ground turmeric
Spinach & Chickpea Wraps (approx. 4g protein per wrap)
- 120 g chickpea flour 1 cup
- 60 g fresh spinach about 2 packed cups
- 250 ml water 1 cup
- ½ tsp salt
- Optional: ¼ tsp turmeric or black pepper
Quinoa & Beetroot Wraps (approx. 7g protein per wrap)
- 120 g chickpea flour
- 60 g cooked beetroot
- 250 ml water
- ½ tsp salt
Instructions
For each of the pancake:
- Add all ingredients for each batter to the Cusinart Blast and Go Portable blender and blend till smooth. The batter should be not to thick nor not to thin.
- Heat a non stick pan on high heat, once hot reduce to medium heat add add a drizzle of oil
- Cook for 1–2 minutes until set, flip, and cook for another minute.
- Repeat with the remaining batter.
Serving Ideas
- Fill with hummus, roasted veg, leafy greens and seeds
- Use as a tortilla alternative for tacos or wraps
- Batch-cook and store in the fridge for up to 3 days
