These healthy crepes are made with just four ingredients. They're high protein, eggless, and gluten free, as well as vegan, too. Stuff them with some brownie batter dip and mashed strawberries, and you've got an over-the-top brunch recipe that sure to impress! Chocolate for breakfast?! Yes, please!
How to make Eggless Crepes
We make these healthy crepes using chickpea flour, along with milk, bananas, and flax. The combination of these simple ingredients keeps the crepes soft and pliable, but still tough enough to hold together with filling. Making the batter is easy. The ingredients go into a blender until they're completely smooth. Each crepe uses ¼ cup of the batter. Ladle it into a hot pan (sprayed with cooking spray if it's not nonstick), and tilt the pan around in a circular motion until the batter is spread very thin and evenly (you’ll need to work quickly, but carefully, as the batter will cook fast).
You'll know when it's time to flip the crepe, because the edges will start to brown, and will lift off the pan a bit. It should take only a minute or less. Here's a good visual:
Make sure to be careful working the flipper under the crepe. They are thin and easily torn!
They're so gorgeous!
FAQs and Substitutions
Get the recipe for Brownie Batter Dip here, and make sure you make it for these crepes! It will keep in the fridge for at least 5 days, so you can do it ahead of time.
Yes! I can't think of a fruit that doesn't go well with chocolate! Any fruit should work, as long as you can cut it small, and mash it up so it gets juicy.
I get mine at my local Indian grocer. But you can also get it from online retailers like Amazon. It is sometimes called Besan.
I haven't tested that out, so - maybe - but I can't tell you how to adjust the recipe for that.
Again, I haven't tested it to be certain, but I don't see why it wouldn't work. Your batter should be pretty thin, so as long as you achieve that, you should be good. If you try it, tell me how it works out! Using another flour will lower the protein content of your crepes, too.
If you make these Healthy Crepes, make sure to tell me in the comments!
And if you're looking for more heart healthy breakfast recipes, make sure to check out our Breakfast Archives!
Healthy Crepes Filled with Brownie Batter and Strawberries (Eggless Crepes)
- 2 cups Chickpea Flour (Besan flour)
- 2 cups Unsweetened Soymilk
- 2 medium Bananas
- 2 tablespoon Ground Flax
- ½ recipe Brownie Batter Dip
- 2 cups mashed, Fresh Strawberries
- Combine all the ingredients in a blender.
- Blend for about a minute, until mixture is very smooth.
- Let the batter rest while you preheat your pan over medium heat.
- Once the pan is hot, turn the heat to low. If you are not using a nonstick skillet, lightly coat the pan with nonstick cooking spray.
- Ladle ¼ cup of the batter into the pan, and tilt the pan around in a circular motion until the batter is spread very thin and evenly (you’ll need to work quickly, but carefully, as the batter will cook quickly).
- Cook for about 45 seconds or a minute, until you can see the edges of the crepe browning and beginning to lift up a bit. The top will also look dry and bubbly (see pictures above).
- Carefully work a flipper under the crepe and flip. Cook for an additional 30-45 seconds.
- Remove from the pan and place on a clean kitchen towel or paper towel.
- Respray your pan with cooking spray (unless using a nonstick pan), and make another crepe, using the same process. Continue making crepes until all the batter is gone. This should make 12-14 crepes.
- To serve, spread about 2 tablespoons of brownie batter dip on half of a crepe. Fold in half over the brownie batter dip. Spoon about 2 tablespoons of mashed strawberries on top of one half of the now-folded crepe, and fold in half again, so your crepe is now folded into quarters.
- Top with fresh fruit, and/or a light sprinkling of powdered sugar, if desired.