Chickpea Crepes with Lemon Filling and Warm Blueberry-Basil Compote

Chickpea Crepes with Lemon Filling and Warm Blueberry-Basil Compote

A good nonstick skillet is a must for making crepes—and especially crepes with chickpea flour because you don’t want to risk the batter sticking to the pan. Once you have your skillet, the sky’s the limit. Go savory with sauteed spinach and mushrooms or sweet like this recipe.

Pro Tip: If your crepes seem dry or hard to roll out, try cooking them less.  



  • ½         cup chickpea flour 
  • 1          tablespoon sugar 
  • ⅛         teaspoon salt 
  • 1 ¼      cups milk (dairy or plant based) 
  • 2          large eggs 
  • 4          teaspoons coconut oil (½ teaspoon per crepe)


  • ¼         cup lemon curd 
  • 4          ounces mascarpone 


  • 1 ½      cups fresh or frozen blueberries 
  • 1          tablespoon sugar 
  • 2          tablespoons water 
  • 1          tablespoon chopped, fresh basil 
  • ½         teaspoon fresh lemon juice  

Optional: powdered sugar, fresh basil 


Cookware Needed


  1. Combine chickpea flour, 1 tablespoon of sugar, and ⅛ teaspoon salt in a bowl. Whisk together milk and eggs into the flour mixture until smooth. Cover the mixture and refrigerate it for 30 minutes to an hour before using.
  2. Fold lemon curd and mascarpone together in a medium bowl until just combined. Cover and chill until ready to use.
  3. Combine blueberries, 1 tablespoon sugar and 2 tablespoons water in a small saucepan over medium-high heat; bring to a simmer and cook for 5 minutes or until mixture is thickened and most of the blueberries have burst, stirring often. Remove from heat; stir in basil and lemon juice. Cover and keep warm.
  4. Lightly coat a 10-inch nonstick skillet with 1 teaspoon of coconut oil and heat over medium. Place ¼ cup batter into the center of pan and quickly tilt so batter coats the bottom in a thin layer. Cook until set and when the crepe just begins to crisp at the edges, about 1 ½ minutes. Flip the crepe and cook for an additional 30 seconds before transferring to a plate. Cover with a clean towel. Repeat with remaining batter to make 8 crepes.
  5. To assemble, spread each crepe with 1 ½ tablespoons filling and roll up or fold into quarters. Serve with warm blueberry compote. Garnish with powdered sugar and fresh basil, if desired.

Yield:    4 servings

Prep and Cook Time:  36 minutes + 30 minutes standing time for batter