I’m always astounded with the flurry of kitchen activity and social media OMG’s when we mark a day as culinarily special- New Year’s Day is about Black eyed Peas, Superbowl Sunday means nachos, and Mardi Gras is Pancake Tuesday. As much as I love a fete and love to honor the traditional customs and cultures, it make me a little sad that you will only eat these delicious crepes once a year. Crepes are not just about dessert or 1970’s French restaurants. They, like their more savory versions-buckwheat galettes, are also related to the myriad flatbreads and quick breads from masa tortillas to naan, chapatis to focaccia, fry bread, pita, and lavash. Crepes are just one of the ways we eat from a griddle. So don’t wait until next year, make this easy chickpea crepe using a farm fresh egg, some leftover vegetables, and garden herbs for a quick and easy dinner.

The start for the crepes is a basic French recipe using eggs supplied by the happy Camont crew above. The thin batter is golden with yolks and is made with a chickpea and wheat flour mix. The trick is to make the batter and then let it rest while you are assembling the rest of the ingredients and having a glass of wine.


I had some extra pumpkin cooked the night before and together with a handle of fresh sage and good butter, I decided we could do a French riff on that Italian classic pumpkin ravioli with brown butter and sage. Thanks to my Kitchen Sister in Tuscany, Judy Witts Francini,  I have a nice hefty chunk of really good parmesan. That completes the flavor profile.


The crepes are thin and golden; the fat yolked duck egg I cracked on top added to the substance and the toasted chickpeas topped it all with a bit of crunch. I drizzled the browned butter infused with the sage over the pancake and folded some, and served some sunnyside up.


I would file this under the “breakfast for dinner” category and you could try different flours, (buckwheat, coconut, lentil, etc), use any leftover vegetables or toss some greens on top, switch out cheese, dress with various sauces and in general, use the crepe as your base. Dinner is always best when done quickly and when you are hungry. Leftover pancakes make a great snack, unless your dog reaches up and licks them off the plate like Bacon did yesterday.


I feel lucky we got to enjoy the three crepes we ate on Tuesday evening. Even dogs like good food.

Chickpea Crepe Recipe – makes 8-10 crepes

  • 125 grams all-purpose flour
  • 125 grams chickpea flour
  • 6 eggs
  • 250-400 ml water (you might need more to make a thinner batter depending on the flour)
  • 1 tsp salt
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp freshly ground black pepper
  1. Mix the flours together in a large bowl.
  2. Add the eggs to the bowl and whisk vigorously until all lumps are dispersed and the batter is thick and silky.
  3. Add the water a little at a time until the batter is thin and creamy. It should just coat the back of a spoon.
  4. Add salt, nutmeg and pepper and mix thoroughly.
  5. Let the batter rest while you prepare the toppings.
  6. Brush a hot pan with oil or butter and using a ladle, pour in just enough batter to coat the pan.  cook until lightly golden on one side and then turn over with a spatula.
  7. Crack the egg on top and spread the white around with the spatula, add the pumpkin, and garnish with brown butter nad sage, chickpeas and parmesan.