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Chickpea-Oat Crepes or Tortillas {3-Ingredients, GF, Vegan}


  • Author: Camilla
  • Prep Time: 1 min
  • Cook Time: 3 mins
  • Total Time: 4 mins
  • Yield: 8 Crepes/Tortillas 1x

Description

Light, tender crepes (or call them tortillas) made with nothing more than rolled oats, chickpea flour & baking soda (plus water and optional salt). Naturally vegan and gluten-free, they are fast (make the batter in a blender), easy, and versatile!


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Ingredients

  • 1 and 1/2 cups water
  • 3/4 cup rolled oats (certified GF, as needed)
  • 3/4 cup chickpea flour
  • 1/4 teaspoon baking soda
  • Optional: 1/4 teaspoon fine sea salt

Instructions

  1. Place all of the ingredients in a blender. Process on high speed until very smooth. Pour batter into a bowl or large glass measuring cup (for easier pouring or ladling).
  2. Heat a medium skillet (well seasoned cast iron or nonstick) over medium high heat until very hot. If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
  3. Ladle approximately 1/3 cup of batter into the hot pan and immediately lift and tilt so that the batter spread to about a 6- or 7-inch circle. Cook for 1 to 1-1/2 minutes until set; flip over and cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack,
  4. Repeat with remaining batter.

Notes

Storage: The cooled crepes can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.

Additions: Have fun adding fresh or dried herbs, spices, a bit of sweetener, or flavorings (e.g., zests or extracts) to the batter!

Milk instead of Water: For added nutrition, replace the water with an equal amount of milk (nondairy or dairy).

  • Category: Bread, Tortilla, Crepe

Nutrition

  • Serving Size: 1 crepe/tortilla
  • Calories: 62
  • Sugar: 1.1 g
  • Sodium: 117.5 mg
  • Fat: 1.1 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 10 mg
  • Fiber: 1.7 g
  • Protein: 2.9 g
  • Cholesterol: 0 mg