I am so pleased to share with you the next recipe in my series: Monica’s Indian Express: Simple & Sassy Weeknight Dishes.

Monica’s Indian Express: Chickpea crepes (gluten-free)

I learned to make these from my dad. Perfect for the nights where you dont feel like cooking much. Simple and filling, these crepes are just perfect for an easy meal. To serve them: I use cilantro chutney as a dipping sauce or, if you feel like it, you can make a simple dip with fromage blanc, minced garlic and cilantro. The coolness of the cheese and the heat of the crepes pair well. Enjoy!

For the crepes:
1 cup chickpea flour
Water as needed (about 1 ¼ cups)
1 teaspoon red chili powder or red chili flakes
2 small shallots, peeled and diced
1 tablespoon chopped cilantro
1 green chili, minced
1 teaspoon minced fresh ginger
Table salt to taste
4 teaspoons vegetable oil
To prepare the crepes:
Place the chickpea flour in a bowl and add the water slowly with one hand while mixing it in with the other hand.  You can use a spatula but I find using my hands works the best. Keep adding the water, and mixing to remove all lumps. The final consistency should be like that of pancake batter (pourable but not thin.) Add the remaining crepe ingredients, except the oil, and mix well.
Heat a small pan on medium heat. Add ½ teaspoon of vegetable oil. Pour in about ¼ cup of the batter (the crepes should be about 1/3 inch thick). Cook for 2-3 minutes or until bubbles begin to form. Using a spatula lift the crepe and flip it over. If it does not flip easily, it needs to cook a little longer. After flipping, cook for another 2-3 minutes. Remove from the pan and place on a plate lined with a paper towel. Continue until all the batter is used.  These crepes are not soft; they are in fact a bit crispy.

Hearty thanks to Alka at Sindi Rasoi for shooting the photograph for me! She is a delightful photographer and her information is here:

Website: SindhIRasoi.com
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  1. We make these a lot just add some fresh or frozen methi leaves and this is awesome

  2. These look luscious!! I just happen to have chickpea flour that I didn’t know what to do with, and now I do! I don’t have shallots though; will an onion do?

  3. Beautiful, Monica! 🙂 …Susan

  4. Wow, Monica, those look awesome! I love that they are a recipe that your dad taught you how to make. 🙂 I think these crepes are the same as (or close to?) what everyone in the gluten-free world calls socca. Gluten-free folks enjoy using socca as pizza crust, too. Love these and will share!


  5. Do not forget to add lots of tomatoes ! Its a very common item in indian homes and restaurantsand, called ‘Veg Tomato Omlette ‘ and is served with toasted bread slices , green chutney and tomato ketchup

    For a housewife ,its one is one of the fastest breakfast or brunch menus !
    Add rice flour (2-3 tbsp) and see how crispy they turn out .
    MOST IMP :
    It is also a complete meal then , along with green leafy veggies like spinach or methi.

  6. What an amazingly easy recipe! I must do this – my son will enjoy it. What if I don’t have chickpea flour – can you recommend a substitute, pls. ? Thanks, Monica! All the best!

  7. Thank you, thank you! Just tried this for my son and it came out excellent!!

  8. YUM – I’ve used chickpea flour occasionally and love it – thanks for the inspiration to do more with it 🙂

    1. I hope you will try this dish. It is a family fav and really simple to make. You can vary what you add to the batter to change the taste if you feel like!

  9. A few years ago when I was in Italy, I had an appetizer called farinata – which is essentially a chickpea pancake. They’re now one of my favorite things to make. Love the extra flavors you added. Think I’ll try your version this weekend 🙂

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