Autumn has not come yet and temperatures are around 30°C/32°C in these days.

For those, who are hungry and like the taste of legumes or pulses in general and of chickpeas (cicer arietinum – belonging to the family of Fabaceae) in particular way, here we cooked some crêpes using chickpea flour. It might be a delicious alternative to crêpes made with all purpose flour batter, since chickpeas are light and highly nutritius.

Indeed, chickpeas are rich in vegetable protein, so they are much appreciated by those who follow a vegan and a vegetarian diet. What is more, chickpeas boast numerous health benefits, reducing the risk of several diseases and even helping control blood sugar.

For the batter, we used chickpeas flour (100 gr), some water (300 ml), some extra virgin olive oil (3 table spoons), a generous sprinkle of turmeric and just an idea of sea salt. No eggs were necessary and after working well all the ingredients together, the batter came smooth like velvet. It was used a flat pan with just few drops of extra virgin olive oil and it took only a couple of minutes to cook each crêpe.

As for the tomato sauce, some small sweet cherry tomatoes were lightly fried in a pan with chopped onion in very little extravirgin olive oil for about five minutes. Then, they were blended to make a delicious sauce. A sprinkle of salt at the end.

The chickpea flour crêpes were served with some greens like fresh curles of celery and.. bon appétit.

By the way, have you got any suggestion for the topping or the filling for the chickpea flour crêpes? We would like to hear from you.