Preparation Time: 5 min. | Baking Time: 10 min.

Makes six 8-inch crêpes



1 egg

½ cup (125 ml) milk of choice

1 tsp (5 ml) canola oil

1 tbsp (15 ml) parsley, chopped

1 tbsp (15 ml) grated parmesan or substitute of choice

pinch salt and pepper

½ cup (125 ml) chickpea (garbanzo) flour



  1. In a medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.
  2. Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps.
  3. Heat an 8-inch non-stick crêpe pan over medium heat and lightly grease. Using a ¼ cup (50 ml) measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface.
  4. Cook the crêpe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with a spatula, turn and cook the other side. Can be served plain or with various toppings – cream cheese and smoked salmon are delicious on this crêpe!

This recipe can be modified for sweet fillings such as fruit or jam. Instead of the parsley, parmesan, salt and pepper, whisk in 1 tsp (5 ml) vanilla and ¼ tsp (1 ml) ground cinnamon.


Nutrients Per Serving

1 crêpe % Daily Value
Calories (kcal) 63
Protein (g) 4
Fat (g) 3 4
Saturated Fat (g) 1 3
Carbohydrates (g) 6 2
Fibre (g) 1 4
Sodium (mg) 100 4
Potassium (mg) 117 3
Folate (mcg) 47 21
Calcium (mg) 46 4
Iron (mg) 1 7
Thiamin (mg) 0.05 4
Riboflavin (mg) 0.08 5
Niacin (mg) 1 4
Zinc (mg) 0 0