Crepes are usually made with milk and eggs. Using chickpea flour, there is no need for eggs. The batter will stick together.
For the batter, I use a recipe from Toni Fiore, author of Totally Vegetarian cookbook.
This is my version:
Chickpea Crêpes:
- 1 cup whole wheat pastry flour
- 1 cup chickpea flour
- 1 tbsp EVOO
- 2 cups of water
Directions:
It's a good idea to make the batter in advance so the chickpea flour can absorb the water.
In a bowl, whisk both flours, add water, and oil. Add more water if necessary to obtain the right consistency. Use salt if you prefer.
Mix well with a hand mixer looking for any lump left.
Heat a nonstick crêpe pan medium heat. Pour 1/3 cup batter onto the crêpe pan and spread it evenly.
Let the crêpe cook until it's loose when you shake the pan. Flip it with a spatula.
Cook the other side for about 15 seconds. The crepe should slide right out of the pan.
Fill as you go or continue cooking and staking for filling later.
Note:
Crêpes can be wrap in foil to keep them warm in the oven until you fill them. They can also be frozen separating the crêpes with wax paper and then wrap in foil. They can be serve as a savory dish or dessert just adding sugar in the batter.
I filled them with basil pesto, hummus, spinach leaves, tomato, and avocado slices.
Crêpes 
Savory crêpes
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| Savory crêpes with leeks and vegan cream cheese |
For afternoon coffee, I filled them with vegan nutella. I got the recipe from The Minimalist Baker
Nutella