Sweet Chickpea Crepes Filled With Nutella

Sweet Chickpea Crepes Filled With Nutella

Crepes always look as though you went through a great deal of trouble to make them, but in fact, they’re quite easy. This recipe for dessert crepes using chickpea flour is not only simple, it’s more nutritious and lower in fat than traditional egg crepes.

Keep in mind that there is sort of a rule in cooking crepes and pancakes, which is that usually the first one doesn’t quite work out. It happens to just about everyone, but you’ll get the hang of it quickly, and practice makes perfect crepes every time.

Watch this recipe being made online .

1 c. chickpea (garbanzo) flour
1 c. white unbleached flour
3 1/4 c. water
1-2 T. Pure cane sugar dissolved in 1/4 cup of the water
2 T. light vegetable oil
½ t. salt

Whisk all ingredients together and pour through a sieve to collect any flour stones. Pour 1/3 of a cupful of batter into a hot, seasoned (or nonstick) crepe pan. Tip the pan to spread the batter evenly. Batter should have fairly thin coverage.

Let the crepe cook until it is loose when you shake the pan. Flip with either a spatula or with your fingers, as I do. Continue cooking and stacking until you’ve used all the batter. Spread a thin layer of Nutella onto half of the crepe, then roll or fold, sprinkle with powdered sugar, and serve warm.

Dessert crepes can also be filled with fruit or jam. They’re also delicious rolled as is then drizzled lightly with pure maple syrup.

Crepes can be made ahead of time, wrapped and kept warm in the oven, frozen, stuffed and baked or served simply with a little olive oil and black pepper. If you substitute a tablespoon each of sesame and olive oil for the vegetable oil and omit the sugar, this recipe can be a perfect vehicle for Roasted Cauliflower and Butternut Squash .

38 comments
Paty
Paty

Toni, I watched your show Delicious on PBS in California every day, but I moved to Savannah, and I cannot find you. Please do something so we can see you here, on PBS or Create TV, I miss your shows, specially now that I am following a more vegetarian diet. I bought your book, but still I miss seeing you walking us through the recipes and the storytelling too. Thank you♥

Chef
Chef

Nutella and a Spanish variety (which shall remain nameless since I no longer have the jar) is all I have tried and they contain basically the same ingredients. I would imagine you could make something from scratch by melting chips, adding a little vegetable oil and adding a natural vanilla and/or nut flavored extract. I use Nutella mostly for convenience and of course tradition, I grew up with it, but it is certainly not a difficult product to mimic.

Chef
Chef

I'm not sure about using different types of flour for this but it's certainly worth a try. The thing (they) have in common is a lack of gluten so perhaps the recipe will work out fine. Let me know if you do play around with this what your results were!

Angela
Angela

Hi Toni, I'm going to try out the chick pea crepes, they sound good. I read labels to avoid artifical colors, flavors and preservatives. Nutella contains vanillin and artificial flavor. Do you know of any other chocolate hazelnut spreads that don't have chemicals added to them? Thanks! Angela

Dr. Jazz Normand
Dr. Jazz Normand

I wonder if potato flour would make a suitable substitute in this recipe for those who can't eat regular wheat flour and don't want rice flour? Or masa, the very fine limed corn flour used for making tortillas?

Dr. Jazz Normand
Dr. Jazz Normand

Being French & Sicilian, never thought a crepe could be made without eggs (and it's almost illegal not eating any dairy - grew up on Nutella as you did, but now would love to find this chocoreale, loving dark fair-trade chocolate the most). What a delight to discover your recipes and your excellent show. True, as you said on the show, it's a crepe rule that the 1st (or 2 or 3) will not come out right - don't give up. Each time making them, even with the most experienced cook, it seems that first one is never just right. Love your attitude about cooking, love your delicious recipes. Can'r wait to see more.

Michelle B.
Michelle B.

Hello! I am in an extremely blissful mood. Reason: chocolate stuffed crepes with homemade strawberry jam. For a friend I made the recipe with wheat/gluten free flour and the batter came out just lovely. This isn't the first recipe of yours that I have salivated over and most definitely won't be the last. Thank you for making being a vegan/vegetarian so so easy.

Chef
Chef

Hi Bev, If you haven't made crepes before read the previous entries for any troubleshooting tips.Maybe the makeup is a little too natural! I use Senna mineral makeup and then a pressed powder. I don't powder enough however and do get that shine in the usual places, especially when the oven is going full steam. Thanks for writing and let me know how you like the crepes. Take care, Toni

Bev
Bev

I am going to try these. I found the Garbanzo Bean Flour at my local health food store . It was just a little over $2.00 ..... What makeup do you use ? It looks so natural.

Chef
Chef

I would say medium hot should be good. We don't want a super searing hot temperature and we don't want them to sit there barely warming. When choosing heat it's always better to start lower and work your way up. So try a temperature that you know works in your pans for something similar like pancakes or grilled cheese. Then I would pour in a small amount of batter and do a test run or two (maybe even three but then you'll know for sure)You'll want to look for heat that allows you to quickly move the batter into a round and then evenly cooks the crepe. This can be a bit tricky at first since all pans and stoves conduct heat differently but I'm certain you'll get it! Then the next time you'll know exactly what pan temperature and batter texture works best and you can make these fast and stress free.

Mary
Mary

Thanks Toni, I'll try it again and let you know. Can you advise me on the heat settings. We use pans that need little heat to be very hot. I never put the burner on higher than the 'M' on Medium. That said, do you think that is too hot for these crepes in a stainless steel pan? Should they be on really low? Thanks, Mary

Chef
Chef

Hi Mary, Check the recipe to be sure the ingredients are correct. I'm not sure what you mean by gloppy. The batter should be very smooth. Also the crepes should be very thin. It sounds like you might be having a heat adjustment issue or perhaps adding too much batter. While a nonstick pan is easier to use for these, people have had success in regular pans, with very little added oil. When poured into a properly heated pan the crepe batter should send out a mellow hissing sound, and the edges will become dry as they are cooking. Try these again, following the measures. And relax, for some nutty reason I feel like the more stressed I get fussing with crepes or pancakes the less they pan out, so to speak. Please let me know if you're able to get these to work and best wishes for continued success with your treatments. Toni

Mary
Mary

This is good information. I have a problem similar to Comment by Madoka — January 30, 2008 @ 12:43 am. I am using a regular fry pan and it is not non-stick. I am just completing cancer treatment and my doctor says no more non-stick pans for me. I tried olive oil and I tried sunflower oil both dripped in and sprayed on and I can't get the crepes to cook without sticking. The cooked batter, though gloppy, is delicious though. So, I want to learn how to do this right with the stainless steal pan I have. Any thoughts about this? Looking forward to your reply. Thanks.

Chef
Chef

Hi, Thanks for writing! This problem is a first for me, so let's take a look at all the steps. Be sure to follow the directions carefully. It sounds as though either the measure of water or flours were off or you attempted to flip the crepe before it was completely cooked. Try the mix again and double check the measures. Make sure the ingredients are well combined, and give a whisk just before pouring the batter into the pan, also make sure not to add too much batter to the pan. Any pan will work, but next to a crepe pan a slope sided non-stick 9-10 inch skillet works best. The pan should be lightly greased (even if it's non stick) and heated on medium to medium low. if you drop a spoon of batter in the pan it should make a slight sizzle but not start smoking. Basically the same heat you would use for pancakes. Check the heat. After the batter is in the pan, don't fuss with it. Give it a minute or two then gently lift up one corner to take a peek. When the crepe is golden, dry and firm on the underside, you should be able to flip it easily. Crepes are very easy to make especially after you've done it a few times. You'll get a sense of how much batter works best for the pan you're using, and how long they need to cook on your particular stove in order to turn out perfectly. Try these suggestions and let me know if you're still having problems! Take care, Toni

Madoka
Madoka

Thank you for this great recipe! I had a question about actually making the crepes, however. The batter wouldn't stick together once it started cooking and it was impossible to flip the crepes with out them falling apart completely. I was wondering whether there was a certain heat it needs to be cooked at, or if the type of pan you use makes a huge difference? Unfortunately, I do not have a special crepe pan so I was just using a frying pan. The crepes, broken as they were, were delicious so I hope to figure out how to make them the right way. Thank you so much!

Chef
Chef

Thanks for writing Azi, and I hope you enjoy the crepes! Sometimes it takes a little tweaking but once you get the hang of it the crepes will be easier than ever. I've checked out Chocoreale and it appears it is only available in the UK and Europe. If you, or anyone, finds a local outet to purchase Chocoreale please post so vegans may enjoy this delicious recipe!

Azi
Azi

I tried the Crepes today - actually they turned out very thick, I think I didn't put enough water in the batter or something (I only made a quarter of the amount) - maybe because I am German ;) I grew up with very thick pancakes. I haven't had any for years, but these come very, very close to the memory of the pancakes my mother made for my sister and me when we were children. Today I made the savoury version, next time I'll try adding the sugar and add apples, to really bring back childhood memories. By the way, if you ever get across "chocoreale" - try it. It is a vegan chocolate spread (plain chocolate, or with hazelnut) and it is my personal chocolate heaven. I thought it would be hard to give up Nutella when I became vegan, but I found something that I find even better (yes, I know, hard to believe)

Elizabeth Richardson
Elizabeth Richardson

Hi Toni! You make your crepes with Garbanzo flour and white flour. I have to eat a gluten free diet - so what would you suggest as a good substitute for the white flour in this case? I am trying to make my diet more interesting - and if it's interesting enough I don't have to cook two meals - one for me and one for my husband!!!! Thanks. Look forward to your comments -

Bruce Katlin
Bruce Katlin

Regarding the 'hard to come by' ingredients for this wonderful recipe. my wife and I live in NYC where you can get practically anything. So, if any of you fellow veggies or vegans can't find, really can't find what you need let me know and I'll get and ship it to you. At your expense of course. (No profits or mark-up either. Only the retail price.)

Chef
Chef

Thanks for the kind comments and for the great tip Suri! Warm regards, Toni

suri balaguru
suri balaguru

Dear Toni I am a vegetarian and love watching your show.you Chickpea flour in Indian grocery stores sells as Gram flour. I hope this helps somebody

Chef
Chef

Thank you for writing Lucie! We hope you enjoy the entire season. All the best. The DTV Team

Lucie Arbuthnot
Lucie Arbuthnot

Great first show on MPBN today, Sept. 8, 2007. Congratulations! Lucie

Chef
Chef

Wonderful! It's really true that the fresher the ingredients the better the outcome. This is great for people to read since chickpeas are everywhere but garbanzo flour sometimes isn't. I would love to try your Kofta recipe Heidi if you wouldn't mind sharing that too! Thanks for writing and I hope to hear back from you soon... Toni

Heidi
Heidi

I wanted to share with you my chickpea flour making experience. I wanted to make Kofta balls for my son (who loves them after he tried them at a krsna restaurant in Melbourne Australia). I couldn't get a hold of chickpea flour and I have made koftas before with regular ground chickpea flour. In any case, I was impatient so I just ground some in my magimix food processor. It was very very noisy, and it took quite a while, but finally I had a cup of chickpea flour for my recipe, fine and delicious smelling. The kofta balls as a result, were SO VERY DELICIOUS. I didn't roast them first however, but I might try that next time and compare but I think the fresh grinding of the chickpeas is far superior to the bought ground flour, whether roasted or not.

Chef
Chef

Hi Helen! Thanks so much for writing with a great question. There are many things you may use to bind veggie burgers. Steel cut oats work well, mashed beans (much like I do in my Black Eye Pea Burger) moist whole grain bread, cooked rice, tofu really just about anything including what you've suggested. You may have some trouble with these on a grill, however I think you will be successful with pan frying. Check out the burger recipes on this site, and you'll see how flexible veggieburger recipes are and how you can modify them to suit your own personal taste. Please write back and share your experience and perhaps a recipe!Toni

Helen
Helen

Hello, I was wondering what I could use instead of flour to bind home made veggie patties. How would it be if a sofened the chick peas in water then boiled them for half an hour as usual. Then placed them in the food processor to turn them into a paste, then used this paste as the binding ingredients. I was thinking i would slice/grate veg add spices and mix it in with the chick pea mix. Then form into patties like a burgers and fry or BBQ. I have no idea, would this work. I really am sick of using and eating flour with rice in it. Please help. Helen in Australia.

Chef
Chef

Yes you certainly can make your own! You'll need a good blender or processor designed to make flour. There are two ways of making chickpea flour. You can simply grind the beans right out of the bag or you may roast them slightly before grinding or milling. Most commercial chickpea flour is made from lighty roasted beans. You'll just want to be sure to have a nice floury consistancy, especially for the crepes. Good luck and let us know how things worked out. Toni

mel
mel

I am wondering if you can make chickpea flour by grinding whole chickpeas, or are they just too hard to make that possible?

Chef
Chef

Lack of gluten is what makes garbanzo flour hard to work with for pasta or bread. This is a crepe, so I'll go out on a limb and suggest trying rice flour to replace the cup of white flour. Since this really isn't a baking recipe it may be just fine. Please write back and let me know how this works or what type of flour you may have used that gave you good results. I do have an couple of interesting links for you and anyone with the same concerns, that have lot's of substitutes for white flour. I hope this helps! Toni http://www.bobsredmill.com/catalog/index.php?action=do_search&keywords=&condition=OR&gf=gluten%2Bfree http://www.enabling.org/ia/celiac/rec/mixes.html

Shanaya Nalina
Shanaya Nalina

I have celiac disease. Any substitute for white flour?

Chef
Chef

Hi James! Thanks so much for writing. These crepes are amazing aren't they? I'll never go back to egg crepes again. Also if you make them a tad thicker, fold them a few times, drizzle with a bit of olive oil and lots of fresh cracked pepper, they are very close to Italian Torta. Torta is a chick pea cake baked in a wood oven in a large flat copper pan. It's usually about a quarter of an inch thick. This is then sliced, folded and served on tuscan bread. It's one of those really simple delicious 'farmer' foods native to Tuscany. Just be sure you don't add sugar to the batter. Keep in touch and if you have any questions or recipes you'd like to try to convert, we'd love to hear from you! Toni

James Gale
James Gale

Dear Toni, I'm a college student who is a vegetarian and I love what you have done by taking tuscany Italian cuisine and made it vegetarian! I appreciate this recipe so much because when I went to Paris and had crepes, they had eggs in them. When I tried this recipe, even my friends couldn't tell that I had substituted egg for chickpea flour! Again, I appreciate this so much! You have my full support. As you know it's very hard being a vegetarian at a small Liberal-arts college. Thanks again!

Chef
Chef

Hi Phyllis, Nutella is a chocolate hazelnut spread that is produced in Italy. It is widely available in supermarkets or speciality stores. Generally you will find it sold near peanut butter but rarely near whole food nut spreads in health food sections of stores. I like to have it on hand since it is very versitile, however it is sweet and not low calorie which is most likely why it's so delicious! A little goes a long way. Nutella on crepes is wonderful and even better when topped off with fresh fruit like strawberries! Let us know if and where you found it. Thanks for watching and writing! Toni

Phyllis
Phyllis

What is nutella and where can you find it? On your show, it looked like you were spreading some type of chocolate, or pudding maybe on the crepe, is this correct?

Chef
Chef

Hi Rae, Thanks for writing! I'm not sure which markets you have near you, however many mainstream supermarkets and health food stores will carry Garbanzo Bean Flour. If not, then I would stock up either when I travel somewhere that has it, or order it online. It's fairly inexpensive and can be stored in the freezer for up to six months ( Most likely longer, but that's the suggested limit) I honestly haven't used soy flour in years! Perhaps through my next series of recipe tests, I'll pick some up and experiment. Meanwhile, please let me know how you wind up using it and how it turns out. As always, nice to hear from you... Toni

Rae
Rae

This sounds good. And of course we love Nutella. My only problem is where do I find chickpea flower in rural Ohio? How about some recipes for soy flour, which is at my local farmer's market. I bought some and don't know how to use it.

Toni Fiore
Toni Fiore

Thank you for your lovely note! Delicious TV's Vegan Mashup Season 1 will begin airing on Create TV starting April 3. Check your local listing and or contact Create TV via their website to get the schedule. Some seasons of Totally Vegetarian are also available on Create. Contacting them would be your best bet! All the best!! Toni

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  1. […] Delicious TV Totally Vegetarian Sweet Finishes Sweet Chickpea Posted by root 1 day 7 minutes ago (http://delicioustv.com) I have a problem similar to comment by madoka january 30 2008 12 43 am i am using a regular fry pan and it is not powered by max banner ads Discuss  |  Bury |  News | delicious tv totally vegetarian sweet finishes sweet chickpea […]

  2. […] ever).  The first batch I had thought would be OK for dessert but it was more savory.  It was Chickpea Crepes from the Totally Vegetarian TV show (aired 7/13/09).  I was dubious about using this for dessert, […]