Light, tender, and scrumptious 3-ingredient chickpea oat tortillas (or call them crepes). They are vegan, gluten-free, simple to make, and only 62 calories each.
Easy Gluten-Free & Vegan Tortillas or Crepes
I hope everyone here in the States had a very Happy Thanksgiving and safe travels, near or far! We spent several laid-back days in Arkansas, with my husband’s extended family. Our first day in was COLD, but Thanksgiving day was bright, clear, and crisp–perfect walking and running weather on the trails nearby my in-laws’ house.
As dreamy as it is to relax, sleep in, and eat pecan pie (♥), it feels good to be back in a routine (well, maybe not when the alarm went off at 5 this morning, but post-coffee). That includes some simple meals and foods, with limited shopping involved.
This recipe is an example of turning disaster into triumph. These crepes were originally meant to be all-oat crepes, made from a gorgeous new vegan cookbook I checked out from the library. The oat crepes had nothing more than oats and milk for the “base, ” but were flecked with orange zest and drizzled in dark chocolate sauce. How could I not give them a go?
Sadly, the at crepes went nowhere except the garbage. The all-oat crepes bubbled into thin, gooey porridge blobs that could only be eaten by spoon. I tried adding some tapioca flour, thinking it would help the crepes hold together, but it only made the batter stick more firmly to the pan.
Ever determined, I tried again. Perhaps chickpea flour, with its all-purpose flour- and egg-like binding abilities could give the tender oats the structure they needed. I fiddled with the proportions, and, eventually…perfection!
How to Make 3-Ingredient Chickpea Oat Tortillas
My winning combination is equal parts chickpea flour (3/4 cup) and rolled oats (3/4 cup) to 1 and 1 and 1/2 cups water. I added 1/4 teaspoon salt for flavor, but it is always optional (depending on your dietary needs).
After a few batches, I also decided on the addition of baking soda. I don’t add leavening (baking powder or baking soda) to most crepe or tortilla recipes, but these needed a nudge of lightness. A 1/4 teaspoon of baking soda did the trick.
The batter is as simple as blending all of the ingredients in a blender (a food processor should work fine, too). The batter will seem thin at frist, like light cream, but it will thicken slightly after a minute or two.
The batter is very easy to pour and swirl in the pan, so even if you are new to making crepes or skillet tortillas, you will find these simple (just keep in mind, that, even for the most seasoned home crepe-makers, the first one is often a semi- or complete disaster. It is some sort of crepe curse! If it happens, to you, you’ll know you are doing things right :)).
These tortillas are such a delicious option to have in your repertoire! They are light and tender, yes, but sturdy, too, which is why I classify them as both crepes and tortillas. You can serve the with sweet or savory sauces and fillings, eat them hot, warm or cold (they are great for making instant sandwiches out of holiday leftovers), use them as noodle substitutes in lasagna (really and truly!), and more.
Another key feature: these crepes fold without cracking or tearing (even when cold! Credit the oats, which keep these tender)!
They also roll with ease. Taquitos or cannelloni, anyone ?
I kept this essential recipe as plain as can be, because, in most, cases, that’s exactly what you want for crepes, tortillas, or bread in general. However, you can unleash your creativity, too, adding herbs, spices, flavorings, sweetener and more.
I can attest that a bit of orange zest (1 teaspoon) and orange juice (replace half the water with juice) in the batter yields crepes that are divine with warm, dark chocolate sauce :).
Light, tender crepes (or call them tortillas) made with nothing more than rolled oats, chickpea flour & baking soda (plus water and optional salt). Naturally vegan and gluten-free, they are fast (make the batter in a blender), easy, and versatile!
Place all of the ingredients in a blender. Process on high speed until very smooth. Pour batter into a bowl or large glass measuring cup (for easier pouring or ladling).
Heat a medium skillet (well seasoned cast iron or nonstick) over medium high heat until very hot. If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
Ladle approximately 1/3 cup of batter into the hot pan and immediately lift and tilt so that the batter spread to about a 6- or 7-inch circle. Cook for 1 to 1-1/2 minutes until set; flip over and cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack,
Repeat with remaining batter.
Storage: The cooled crepes can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.
Additions: Have fun adding fresh or dried herbs, spices, a bit of sweetener, or flavorings (e.g., zests or extracts) to the batter!
Milk instead of Water: For added nutrition, replace the water with an equal amount of milk (nondairy or dairy).
Hi Camilla! Thanks again for your great recipes! I am really enjoying the grain free stuff like chickpea flour pancakes and coconut flour tortillas as is my wife. With these crepes, trying to stay grain free, is it possible to substitute the oat for something non grain or leave them out and still get a great crepe?
Saturday 18th of July 2020
Just made these and they were great! I added fresh rosemary to mine. So quick and simple to make- will definitely make them again! Would be interested to see if this combo could be translated to a vegan bread. Thank you so much for this recipe! I love your "will it tortilla" series- can't wait to try more of your recipes in this series! <3
Wednesday 10th of June 2020
What if I milled a bean (kidney, pinto, navy, black, or cannelloni) into flour. Do you think it could be used to substitute the chick pea flour? Would it take the same amount as the chick pea flour?
Do you think the crepes could be baked. Maybe on parchment? I was also thinking of trying my stainless pan on stove top sprayed with coconut oil. I was trying to avoid my non stick green pan
Thursday 11th of June 2020
So glad you like the recipe! Yes, it should definitely work with other milled bean flours. I have tried it with black bean flour and it was great.
I think a sheet pan could work, but I would lightly spray or oil the pan rather than parchment. Also, I would preheat the pan so that it is hot when the batter is poured on. Perhaps do it sheet pan size so that it is like lavash? Hmm, I think I may need to try this , too :)
Kimberly in So Cal
Tuesday 12th of May 2020
These came out perfectly! I couldn't try them (legume allergies) but my gluten free sons and my gluten eating husband all liked them. I cooked them on a vintage electric griddle (set to 375°F) and a ladle, and used the ladle to swirl the batter out into larger circles, since I couldn't tip the griddle. It's very much like making dosas, and now I'm planning to make the next batch the day before and ferment the batter overnight to add flavor and digestibility.
Thank you for the recipe! With the pandemic we aren't going to stores, just living out of the pantry and freezer with fresh produce and perishables every few weeks. I can't buy gluten free tortillas, so went looking for a recipes, and yours is the best by far!
Also, I ground chickpeas into flour using the Vitamix. I tried my Nutrimill, but it was so slow it wasn't worth it. Then after dumping the chickpea flour out (so I could measure it), I made the batter right in the container without cleaning it first, saving a step.
Wednesday 20th of May 2020
Brilliant, Kimberly! So glad these were a tumbs up with your sons and husband, especially (I know that challenge well). Stay safe and well! :)
Saturday 4th of April 2020
Wow! Where has this recipe been all my life?! First of all, it was super simple to make, add everything to a blender and it's ready. The crêpes were so soft and pliable, I couldn't believe it. The next time I make them I might add a couple more tablespoons of water/milk to create a slightly thinner batter.
There was a faint chickpea flour taste to the end result (as well as could be expected since that is the main ingredient ;) ). I personally like that particular taste but I might need to spice it up a bit for when I make it for my family. I'm thinking cinnamon, chocolate, cardamom, basil, rosemary... so many delicious possibilities.
Thanks for my new go-to recipe.
Monday 6th of April 2020
Fantastic, Ashley! Great thinking regarding the spices and herbs; I can attest that these work well with all (also--a little bit of vanilla for crepes works wonders). BUt now you have me thinking about CHOCOLATE. I think I know what I am testing in the kitchen today :)