20-Minute Savory Spinach Chickpea Crepes
Light, savory, and nutrient-packed, these chickpea pancakes are stuffed with spinach and feta for a satisfying, high-protein, and fiber-rich meal. Naturally gluten-free and quick to make, they are perfect for breakfast, brunch, or a wholesome snack.
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 non-stick frying pan
- 1 Spatula
- 1 Ladle
- 1 chopping board
- 1 Knife
Ingredients
- 100 g chickpea flour gram flour
- 1 tbsp fresh chives chopped
- 1 tsp fresh basil chopped
- 150 ml cold water
- 1 tbsp olive oil for sautéing
- ½ small onion finely diced
- 1 clove garlic minced
- Pinch of nutmeg
- Pinch of black pepper
- 150 g fresh spinach chopped (or defrosted if frozen)
- 25 g feta cheese crumbled
- 1 tsp olive oil for frying pancakes
Instructions
- Prepare the Chickpea Batter: In a medium-sized mixing bowl, combine 100 g of chickpea flour with 1 tablespoon of freshly chopped chives and 1 teaspoon of chopped fresh basil. Gradually pour in 150 ml of cold water while whisking continuously. Whisk until the mixture is completely smooth and free of lumps. Once combined, cover the bowl lightly and let the batter rest for 15 minutes. This resting period allows the chickpea flour to fully absorb the water, creating a silky texture for thin, flexible pancakes.
- Sauté the Onion Base: Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Add ½ a finely diced small onion and sauté for about 5 minutes until the onion becomes soft, translucent, and fragrant. Stir occasionally to ensure even cooking and prevent browning. This step forms the flavorful base for the spinach filling.
- Add Aromatic Garlic: Once the onion is soft, add 1 minced garlic clove to the pan. Cook for an additional 2 minutes, stirring constantly. The garlic should release its aroma without burning, blending beautifully with the sweetness of the sautéed onion.
- Cook the Spinach Filling: Toss in 150 g of chopped fresh spinach (or thawed, well-drained frozen spinach). Stir continuously until the spinach wilts completely, which should take about 3–4 minutes. Season the filling with a pinch of nutmeg and black pepper to enhance the natural flavors. Taste and adjust seasoning if needed. Once cooked, remove the spinach mixture from the pan and set it aside in a small bowl, leaving the pan clean for the pancakes.
- Heat the Pan for Pancakes: Add 1 teaspoon of olive oil to the same non-stick pan and allow it to warm over medium heat. The oil should lightly shimmer but not smoke. Using the same pan helps retain some of the aromatic flavors from the spinach filling, which will subtly enhance the pancakes.
- Cook the Chickpea Pancakes: Using a ladle, pour a small amount of the rested chickpea batter into the pan, spreading it thinly into a circular shape. I recommend using about half a ladle per pancake to make four small, manageable pancakes. Cook the pancake for 1.5–2 minutes on the first side, until the underside turns a gentle golden brown. Carefully flip the pancake using a spatula and cook the other side for about 1 minute. Repeat this process for all the batter, adding a small amount of oil if needed between batches.
- Fill and Fold the Pancakes: Place a spoonful of the prepared spinach and feta filling onto the center of each cooked pancake. Gently fold the pancake over the filling to form a half-moon or wrap shape, making sure the filling is securely enclosed. Keep the filled pancakes warm on a plate while you finish cooking the remaining pancakes.
- Serve and Garnish: Arrange the folded pancakes on a serving plate. They pair beautifully with a simple tomato salad, a drizzle of olive oil, or a sprinkle of extra herbs. Serve immediately for the best flavor and texture, enjoying the crisp edges of the pancake with the soft, savory filling inside.
- Optional Storage Tip: If you need to store leftovers, allow the pancakes to cool completely. Then, wrap them individually in parchment paper and place them in an airtight container. They can be kept in the refrigerator for up to 2 days. To reheat, warm gently in a non-stick pan over low heat or in the oven until heated through, ensuring the pancakes stay tender and the filling remains flavorful.
Notes
- Chickpea flour (gram flour) is naturally gluten-free and has a lovely nutty flavor that enhances the pancakes.
- Fresh herbs like chives and basil can be substituted with parsley, dill, or oregano for variation.
- Both fresh and frozen spinach work well; just make sure frozen spinach is fully thawed and excess water is squeezed out to prevent soggy pancakes.
- Adjust seasoning to taste—nutmeg adds subtle warmth, while black pepper provides a gentle kick.
- The batter should rest for at least 15 minutes to allow chickpea flour to absorb water for a smooth texture.
- For uniform pancakes, pour batter thinly and evenly, and cook over medium heat to prevent burning.
