This is one of my favorite gluten free, vegan meals. When I was in high school I use to work for a company called Magic Pan. Oh man that was one of the best places to work and eat, lol. I can still taste the amazing chocolate mouse they made. They also made a killer chicken divan, oh the memories. Ever since working at the Magic Pan I have had a love of making crepes. You can do so many things with this bread substitute.  When I discovered my allergy to wheat making crepes became even more fun and exciting.

Chickpeas (also known as garbanza beans) is a wonderful little legume that is loaded with many health benefits. Besides being an excellent vegan and gluten-free source of protein and fiber, chickpeas also contain exceptional levels of iron, vitamin B-6 and magnesium.  I love these guys in my salads, in homemade hummus, in my lasagna’s and also as a crepe base.

This recipe looks hard but I promise you it is not. It does have a lot of steps so it looks intimidating. I always have left over crepes so be prepared. These are great to use as a sandwich wrap or in the AM with some diced veggies and scrambled egg.

I did alter the original recipe a little. I make this at least once a month 🙂

By Chad Sarno (Crazy Sexy Kitchen)

Yield: 4-5 servings

Farinata Batter:

1 1⁄2 cups water
1⁄2 cup olive oil
1 teaspoon sea salt
Freshly ground black pepper, to taste
1 1∕3 cups chickpea flour
2 tablespoons chopped fresh rosemary

Roasted Tomatoes:

8 ounces cherry tomatoes (on-the-vine is best)
3 sprigs fresh thyme
1 tablespoon olive oil
Sea salt, to taste
Freshly ground black pepper, to taste


2 tablespoons Earth Balance or other vegan butter
1 1⁄2 cups loosely packed wild mushrooms, preferably chanterelles, or baby bellas
2 garlic cloves, minced
2 tablespoons minced fresh chives

1. Prepare Artichoke Aioli: In a high-speed blender, blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thick, mayo-type consistency. Move mixture to bowl and whisk in artichoke hearts, tarragon, parsley, shallots, and lemon zest.

2. Preheat the oven to 300°F.

3. Prepare Farinata Batter: In a blender, combine water with the oil, salt, pepper, and chickpea flour. Blend until smooth. Add more flour, if necessary, until the mixture is the consistency of pancake batter. Lastly add the fresh rosemary and pulse, to ensure there are pieces of rosemary scattered in the batter. Set aside.

4. Prepare Roasted Tomatoes: Put the tomatoes and thyme on a baking dish and drizzle with a bit of oil. Season with salt and pepper to taste, and toss to lightly coat the tomatoes. Roast in oven for about 10 minutes, until the tomato skins crack.

5. Prepare Mushrooms: Place a large sauté pan over medium heat. Melt the vegan butter, being careful not to let it burn. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes. Gently stir in the chives and remove from the heat.

6. Prepare Farinata: Place a crêpe pan or griddle over medium heat and add enough vegan butter to lightly coat the bottom. Ladle about 3⁄4 cup of the Farinata Batter into the center of the pan. Tilt the pan to spread the batter into a thin circle. The crêpe should be thinner than a pancake in order to be able to fold it later. Cook until golden brown on the bottom, about 3 to 4 minutes, then flip it over and brown the other side. Set aside on a plate and cover to keep warm while you cook the remaining crêpes, using the rest of the batter and more vegan butter as necessary. Remember when making crêpes, it’s very common for the first one or two to not turn out so well while the pan is heating to the right temperature.

7. Serve: Cover half of each crêpe with a heaping spoonful of the Mushrooms, drizzle with 2 tablespoons of the Artichoke Aioli, and then fold it closed. Garnish with a dollop of Artichoke Aioli, some Roasted Tomatoes, and freshly ground black pepper. Serve immediately.

Can you say YUMMY?



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