Savory Chickpea Breakfast Crepes

Name: Savory Chickpea Breakfast Crepes
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: 110 g Chickpea flour; 210 ml Water; 50 g Yellow onion; 70 g Tomato; 1 g Ground cumin; 15 ml Olive oil; 2 g Fine salt

Chickpea flour makes a savory batter with small pieces of onion and tomato. These thin skillet rounds suit a breakfast cooked a portion at a time rather than a loaf or tray bake. Dice the vegetables finely so they do not stop the batter spreading. Let the surface set before turning, and cook until no raw batter remains.

Golden chickpea-flour crepes folded on a plate with small green herb flecks. — Representative photograph · Beshan Cheela Indian Breakfast.jpg by Lucky002 · Source · CC BY-SA 4.0. Cropped to focus on the recipe dish; resized without enlargement to a maximum width of 1200 pixels and compressed as WebP. This adaptation is available under CC BY-SA 4.0. The source identifies besan, or chickpea-flour, crepes. They are folded for serving; small serving accompaniments remain at the edge of the crop and are not part of this recipe. Not a photograph of a PANTRISORA kitchen trial.

South Asian · Preparation time: 12 min · Cook time: 12 min · Total time: 24 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

110 g Chickpea flour
210 ml Water
50 g Yellow onion
70 g Tomato
1 g Ground cumin
15 ml Olive oil
2 g Fine salt

Allergens listed for these ingredients · None identified. Check package labels.

Step-by-Step Instructions

Whisk chickpea flour, measured water, cumin and salt to a smooth batter and rest for five minutes.
Stir in very finely diced onion and tomato. Brush a nonstick skillet with oil and spread a small ladle of batter into a thin round.
Cook until the surface loses its wet sheen, flip and cook the second side until browned with no raw batter. Repeat, oiling as needed.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, skillet, mixing bowl, whisk and spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep chickpea flour. Ordinary wheat flour has different protein and binding behavior, and the same 210 mL water is not an established wheat-crepe formula.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.