🌯 Crepe with a Surprise (Savory Vegan Omelette-Style Wrap)

A golden, smoky crepe filled with veggies and beans – like a Spanish tortilla with a twist!

This isn’t your average crepe. It’s hearty, smoky, and packed with plant-based goodness – a cross between a Spanish tortilla, a vegan omelette, and a satisfying wrap. The "surprise"? A fiber- and protein-rich mix of sautéed vegetables and white beans, all enveloped in a chickpea-based batter that cooks up golden and flavorful. Perfect for brunch, packed lunches, or as a make-ahead dish for the week.

🛠 Kitchen Tools

• Saucepan or skillet

• Non-stick frying pan

• Mixing bowl

• Spatula

• Knife & cutting board

  
  

🧾 Ingredients

Serves 2–3

• Onion: 1 medium (diced)

• Green pepper: 1 small (diced)

• Red pepper: ½ unit (diced)

• Cooked white beans: 1 cup (approx. 170 g / 6 oz)

• Chickpea flour: 4 tablespoons (about 30 g)

• Cornstarch: 1 tablespoon (approx. 8 g)

• Kala namak (black salt, for eggy flavor): 1 tablespoon (or to taste)

• Smoke powder (or smoked paprika): 1 tablespoon (or substitute with ½ tsp liquid smoke)

• Paprika (sweet or hot): 2 tablespoons

• Water: Approx. 180 ml / ¾ cup (adjust for batter consistency)

• Salt: to taste

• Olive oil: for cooking

  
  

👨‍🍳 Instructions

1. Sauté the vegetablesDice the onion and both peppers. In a saucepan or skillet over medium heat, add a drizzle of olive oil and a pinch of salt. Sauté the vegetables until soft and lightly golden, about 8–10 minutes. Set aside.

2. Prepare the batterIn a bowl, combine the chickpea flour, cornstarch, kala namak, smoke powder, and paprika. Slowly add water while whisking until you reach a texture similar to beaten eggs — smooth, pourable, but not too runny.

3. Combine the fillingAdd the cooked vegetables and white beans to the batter. Mix thoroughly to coat everything evenly.

4. Cook the crepeHeat a non-stick frying pan over medium-low heat. Add a small amount of oil and pour the mixture into the pan, spreading it into an even circle about 1.5 cm (½ inch) thick. Cover and cook gently for 7–8 minutes.

5. Flip with careOnce set and golden underneath, carefully flip using a wide spatula or plate. Cook uncovered for another 3 minutes.

6. Cool & serveRemove from the heat and allow to cool for a few minutes. Slice into wedges or roll it up as a wrap. Serve warm or cold!

   
   

🔥 Why you'll crave it again

• High in plant-based protein

• Savory, smoky, and satisfying

• Great for batch cooking or meal prep

• Egg-free, dairy-free, gluten-free (if using GF chickpea flour and cornstarch)

  
  

🌿 Tips & Variations

• Add spinach or mushrooms to the sauté for extra depth

• Swap paprika for curry powder for a bold twist

• Serve with vegan yogurt or tahini sauce on the side