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Savory Avocado & Chickpea Breakfast Crepes with Herb Yogurt Drizzle
Kickstart your day with nutritious avocado & chickpea crepes topped with herb yogurt. Perfect for a balanced, savory breakfast win!
Start your morning with a delicious twist on classic crepes that will energize your day with wholesome ingredients and vibrant flavors. This recipe combines creamy avocados and protein-rich chickpeas for a filling breakfast option that won't weigh you down. With a savory herb yogurt drizzle, you'll enjoy a delightful balance of textures and tastes that are both satisfying and nourishing.
Unlike traditional crepes, our version is made with chickpea flour, a gluten-free and protein-packed alternative that adds a subtle nutty flavor. Avocados contribute healthy fats and a creamy texture, making these crepes a great choice for staying full and focused throughout the morning. This recipe is perfect for those seeking a unique, easy breakfast that offers a nutritious start and a delightful culinary experience.
Recipe Overview
🥗 Vegetarian
🌾 Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
395 kcal
per serving
Cuisine
Mediterranean
Kickstart your day with nutritious avocado & chickpea crepes topped with herb yogurt. Perfect for a balanced, savory breakfast win!
Ingredients
- • chickpea flour: 1 cup
- • water: 1 cup
- • large egg: 1
- • ripe avocado: 1, sliced
- • canned chickpeas: 1 cup, drained and rinsed
- • plain Greek yogurt: 1/2 cup
- • fresh dill: 2 tablespoons, chopped
- • lemon juice: 1 tablespoon
- • olive oil: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • garlic powder: 1/4 teaspoon
- • fresh spinach: 1 cup, chopped
Instructions
- 1 In a mixing bowl, whisk together the chickpea flour, water, and egg until smooth. Set the batter aside for a few minutes to rest.
- 2 In a small bowl, mix the Greek yogurt with fresh dill, lemon juice, a pinch of salt, and black pepper to create the herb yogurt drizzle.
- 3 Heat a non-stick skillet over medium heat and lightly grease with olive oil. Pour a small amount of the chickpea batter, swirling to cover the bottom of the skillet. Cook for 2-3 minutes until the edges lift easily, then flip and cook for another minute.
- 4 Remove the crepe from the skillet and fill one half with sliced avocado, chickpeas, and spinach. Fold the crepe over and drizzle with the herb yogurt sauce.
- 5 Repeat with the remaining batter and fillings, adjusting the heat as needed to prevent burning.
Serving Suggestions
- • These savory crepes pair well with a simple side of fresh fruit or a small arugula salad for added greens. For a refreshing beverage, consider a freshly squeezed orange juice or a herbal tea to complement the savory flavors. You can also serve these crepes with a side of roasted tomatoes for a touch of sweetness and acidity.
Storage Tips
Store any leftover crepes and fillings separately in airtight containers in the refrigerator for up to two days. Reheat the crepes in a skillet over medium heat to retain their texture. The herb yogurt sauce can be stored in the fridge and used as a dressing for salads or a dip for vegetables.
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