Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on Time
55 Mins
Total Time
55 Mins
Serves 4 (serving size: 3 crepes and 3 tablespoons relish)

Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.

How to Make It

Step 1

To prepare crepes, weigh or lightly spoon chickpea flour into dry measuring cups; level with a knife. Combine flours, rosemary, rind, 1/4 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Add 3/4 cup water, 2 tablespoons oil, and eggs; stir with a whisk. Let stand 30 minutes.

Step 2

To prepare filling, combine chickpeas and next 7 ingredients (through garlic) in a food processor; process until smooth.

Step 3

To prepare relish, place yellow pepper and remaining ingredients in a medium bowl; toss gently to combine.

Step 4

Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 30 seconds. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook 10 seconds. Place crepe on a clean towel; keep warm. Repeat procedure until all of the batter is used. Stack crepes between single layers of paper towels to prevent sticking.

Step 5

Spread 1 heaping tablespoon filling down the center of each crepe; roll up. Top with relish.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

Like hummus with peppers

April 30, 2015
Tasty and different.  Just like my favorite snack of peppers with hummus.  I added an extra couple of Tablespoons of water to the batter to make it thin enough.  I'll be making it again, and trying variations.