Chickpea Flour Crepe / Omelet with Arugula and Vegan Cream Cheese

Fresh, filling, tasty… and above all easy! This chickpea flour omelet / crepe (can’t decide which one to call it, so settling on both) takes about 5 minutes to make and it is delicious. It makes a great breakfast, lunch, brunch or dinner.

Everyone I’ve made it for has been impressed by both how yummy it is and how quickly I was able to whip it up. Vegan cream cheese and arugula happen to go awesomely together, and require zero prep work!

Ingredients (serves 1)

2 tbsp extra virgin olive oil

1/3 cup chickpea flour

1 tbsp ground flaxseed

A pinch sea salt

1/2 cup water

A few handfuls of baby arugula

1/2 container Kite Hill Chive Cream Cheese*

*Can sub with any other vegan cheese, but this is the one I’ve been using

Preparation

Whisk together dry ingredients (chickpea flour, ground flaxseed, and sea salt), then add water and whisk until smooth. Heat 1 tbsp extra virgin olive oil on a non-stick skillet over medium high heat. Add chickpea flour batter to the middle of the pan. I like to tilt the pan around so that the mixture gets thinned out a bit. Let it cook for a few minutes or until firm, then carefully flip over and cook the other side.

Meanwhile, add 1 tbsp olive oil to a skillet over low heat, along with the arugula and cream cheese. Heat until just warm.

Add the arugula / cream cheese mixture to 1/2 of the crepe, fold, and serve! You are now done.

Chickpea Flour Crepe / Omelet with Arugula and Vegan Cream Cheese

Fresh, filling, and tasty chickpea flour crepe / omelet. Vegan and gluten-free, takes just
a few minutes to make.

Yields: Serves 1

  • 2 tbsp extra virgin olive oil
  • 1/3 cup chickpea flour
  • 1 tbsp ground flaxseed
  • A pinch sea salt
  • 1/2 cup water
  • A few handfuls of baby arugula
  • 1/2 container Kite Hill Chive Cream Cheese or other vegan cream cheese

Whisk together dry ingredients (chickpea flour, ground flaxseed, and sea salt), then add water and whisk until smooth.

Heat 1 tbsp extra virgin olive oil on a non-stick skillet over medium high heat. Add chickpea flour batter to the middle of the pan. I like to tilt the pan around so that the mixture gets thinned out a bit. Let it cook for a few minutes or until firm, then carefully flip over and cook the other side.

Meanwhile, add 1 tbsp olive oil to a skillet over low heat, along with the arugula and cream cheese. Heat until just warm.

Add the arugula / cream cheese mixture to 1/2 of the crepe, fold, and serve! You are now done.

  • Preparation time: 1 minute
  • Cook time: 5 minutes
  • Total time: 6 minutes

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