Rasa Pelham Recipes

Easy chickpea crepes

Chickpea crepes served on a plate, filled with tomatoes and topped with yogurt and fresh cilantro, accompanied by a fork on a checkered cloth.

Today I had chickpea crepes for brunch (I know, I know, but sometimes it’s just nice to start the day a little later). I make crepes quite often as they work with so many different fillings, can be served sweet or savoury, and are usually very quick to make.

However, today I want to talk about chickpea crepes, which have an interesting flavour twist and go really well with fresh salad, yogurt, guacamole, hummus and so on… the possibilities are endless!

Making proper chickpea crepes is not quite as quick and easy as regular crepes, because they are egg and gluten free and usually need to be prepared the night before. So I came up with this quick and easy version that sits somewhere between a regular crepe and socca (a chickpea crepe from France).

Of course, you can always go down the traditional route — the internet has you covered. But if you want a quick breakfast or lunch without the fuss, then keep reading 😉

A plate with chickpea crepes next to bowls of guacamole and yogurt, and a cutting board with sliced tomatoes and fresh herbs.

EASY CHICKPEA CREPES

  • 50g chickpea flour
  • 50g plain flour
  • 1 egg yolk
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground cumin
  • about 200ml water
  1. Mix the flours, egg yolk, oil and seasoning together.
  2. Gradually add water while mixing it until it becomes runny, but not too watery (something like double cream).
  3. Heat up the oil in the frying pan. Tip: make sure you heat the pan properly as the crepes mixture will stick less to it.
  4. Pour a spoon of the mixture to the pan and spread evenly around with the spatula (use the silicon one if you have it). Otherwise if you find it easer then swirl the whole pan to make the mixture run evenly to cover the whole pan.
  5. Once the top surface is dry (nothing runs on top) then the crepe is ready to turn. I carefully slide the spatula under the crepe and flip it. You may want to try to flip it in the air by tossing the pan, but that’s if you feel brave enough…ha ha

Have fun and enjoy!

Rasa 🙂

Rasa Pelham Recipes

Courgette flowers for lunch

Fresh courgette flowers and courgettes arranged on a wooden surface.

I am so blessed to have my dear friend Alex staying over at my home. He always brings the best ideas. The other day, when he saw courgettes growing in my garden, he suggested we eat their flowers.

Naturally, I replied, “Are you insane?”

But he explained that in Italy, where he is from, stuffed courgette flowers are a real delicacy. So I gave it a go, following his mum’s recipe, and I loved them.

The only problem? I only had three flowers that day. I would suggest at least 4–6 per person.

A plate with two fried stuffed courgette flowers, a lemon wedge, and a side of arugula on a wooden surface.

STUFFED COURGETTE FLOWERS

  • 6 flowers
  • 100g cream cheese (with herbs or garlic)
  • 1 egg
  • 100g flour
  • 2tbsp olive oil
  • lemon wedge to serve

1. Stuff the flowers with the cream cheese.

Fresh courgette flowers with a spoonful of cream cheese on a wooden cutting board.

2. Whisk the eggs in one bowl and place some flour in another. Dip the courgette flower in the egg and then roll it in the flour.

Fresh courgette flowers on a wooden cutting board, accompanied by a bowl of beaten eggs and a bowl of flour, suggesting preparation for cooking.

3. Heat the oil in the pan and fry stuffed flowers.

Fried stuffed courgette flowers resting in a frying pan.

4. Serve still hot drizzled with lemon!

You must try this out!

Rasa 😉