Grain-Free Crepe: Featuring Chickpea Flour!

Breads are the one food item that people most often say they miss after they stop eating processed grains. Chickpea flour (also called socca or farinata) is the perfect base for preparing a grain-free crepe that is both tasty and satisfying.

In our newest book, Always Delicious, we dedicate an entire chapter to Chickpea Flour and Revisionist Food recipes. Although we always encourage people to hold off on “revising” old, unhealthy recipes when they first begin AH, sometimes you just need a better choice for an old favorite. Especially around the holidays when we get out of our normal meal routines.

Some of our other Chickpea Flour and Revisionist Food recipes include: Socca Crackers, Rosemary Biscuits, Grain-Free Pie Crusts, and more!

Chef Kenzie’s Quick Tip: If you’re not a fan of the strong flavor of chickpea flour, try toasting it before using! Toast the flour on a DRY fry pan over medium-to-high heat for 2-3 minutes, until fragrant and lightly browned. Then, use as you normally would in your recipes.

How Do You Like to Serve Your Grain-Free Crepes?

These crepes make a perfect brunch topped with nut butter, berries, and a side of eggs and bacon. But let’s not hold ourselves to just serving these crepes for breakfast! Below are a few of Chef Kenzie’s favorite ways to enjoy these crepes all-day long…

• Lasagna – layer a few crepes with ricotta and marinara sauce to prepare a grain-free variation of lasagna!
• Smoked Salmon Cream Cheese Wrap
• Coconut Curry Topping
• Taco-Style Wrap

Share your ideas in the comments below or post a picture of your recipe in our Facebook Group – we always love to see what you’ve been cooking.