Comments on: Sweet Chickpea Crepes Filled With Nutella

By: Delicious TV Totally Vegetarian » Vegetables » Roasted Cauliflower and Butternut Squash - Vegetarian Cooking Show hosted by Toni Fiore and produced in Portland, Maine.

Sun, 24 Oct 2010 16:08:02 +0000

[...] this as a filling for Chickpea Crepes using the savory alternative [...]

By: Chickpea Crepes « The Expanding Circle

Chickpea Crepes « The Expanding Circle — Wed, 27 Jan 2010 02:17:55 +0000

[...] 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, [...]

By: Blueberry Crepes – vegalicious recipes - delicious vegan & vegetarian recipes for compassionate people

Wed, 12 Aug 2009 20:40:00 +0000

[...] Sweet Chickpea Crepes recipe on Delicious [...]

By: Delicious TV Totally Vegetarian Sweet Finishes Sweet Chickpea | Cast Iron Cookware

Wed, 27 May 2009 00:12:11 +0000

[...] 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 [...]

By: Chef

Chef — Tue, 13 Jan 2009 14:57:02 +0000

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.

By: Chef

Chef — Tue, 13 Jan 2009 14:52:27 +0000

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!

By: Angela

Angela — Mon, 05 Jan 2009 03:10:53 +0000

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

By: Dr. Jazz Normand

Dr. Jazz Normand — Sat, 03 Jan 2009 08:26:19 +0000

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?

By: Dr. Jazz Normand

Dr. Jazz Normand — Sat, 03 Jan 2009 08:10:27 +0000

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.

By: Michelle B.

Michelle B. — Sun, 23 Nov 2008 00:56:18 +0000

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.