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Fabienne’s Savory Garbanzo Crepe Recipe

By July 11, 2017 No Comments
garbanzo bean crepe recipe - autoimmune diet

Enter our Bob’s Red Mill giveaway here!

Old favorites? Are back on the menu when you cook creatively! Hashimoto’s and other autoimmune conditions can make big dietary changes a necessity but a with a little digging you can usually find substitutes for the foods you can’t stop craving. HeyHashi cofounder Fabienne missed crepes – until she created this beautiful and satisfying recipe for savory crepes made with garbanzo flour. If you’ve been missing crepes, too, give it a try and then let us know what you think!

Fabienne’s Savory Garbanzo Crepes

(Gluten-free, Dairy-free, Paleo)
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 2


  • 2/3 cup  Bob’s Red Mill Garbanzo Flour
  • 1 cup of almond milk (or use water) 
  • Himalayan Sea Salt (optional, to taste)
  • 1 Large Pastured Egg 
  • 2 tsp. coconut oil
  • Your choice of stuffing (salmon, mixed greens or anything yummy left over from diner)
Mango vinaigrette: 1/2 cup olive oil, 1/2 cup mango, 3 tsp lemon, 1tsp mustard in a blender till smooth.

In a blender, combine the garbanzo bean flour, milk, egg and salt. Blend on high until smooth.

Lightly grease a large non-stick pan with coconut oil and warm over medium-high flame. When the oil is hot, pour half cup of the batter into the center of the pan and carefully, rotate the pan so that the batter spreads out to form a circle. The crepe will begin to form immediately and it does not have to be a perfect circle. Cook the crepe until the edges begin to come away from the pan, flip the crepe with a spatula and cook on the other side for 40-45 seconds. Transfer the crepe to a serving dish. Prepare the rest of the crepes similarly and arrange in a stack.

Top each crepe with salmon and greens, or anything you love like hummus, avocado, carrots in the center and roll it. Serve garnished with the extra reserved mixed greens on the side and the mango dressing.



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