Cardamom Chickpea Crepes


serves 3 (8-9 crepes)

125 g (1 Cup) chickpea flour

125 g (1/2 cup) water

125 g (1/2 cup) plant milk of your choice

1 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground cardamom

2 Tb maple syrup

pinch of salt


For filling and decorating:

coconut yoghurt

1 fresh mango chopped

toasted coconut chips

chopped pistachios

dried rose petals


Blend all ingredient together and let sit for 10 minutes. Heat a pan, reduce to medium heat. Add about 1/4 cup of batter and cook for about 3 minutes, flip and cook for 1 more minute. Transfer to a plate and repeat wit the remaining batter.


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