Millet and Chickpea Flour Crêpes with Spinach

Visit the Indian Food Glossary for information on the ingredients in this recipe
millet chickpea flour crepes

I've often noted that millet is an under-appreciated grain. And that's strange, because it has a unique and nutty texture that is a bit lighter than rice and a fine accompaniment to any meal requiring a grain side. In addition, it works well as part of a main entrée too.

millet crepes stuffed with mushrooms

A substantial meal accompaniment, chickpea flour, spinach, carrot and spice shine along with the millet in these Indian crêpes.

I served them up with a mushroom curry for dinner.

chickpea flour millet crepes

Millet and Chickpea Flour Crêpes with SpinachMillet and Chickpea Flour Crêpes with Spinach
Recipe by
Cuisine: Indian
Published on January 20, 2015

Quick and easy, these soft thin savory Indian pancakes are made from a hearty millet, spinach and vegetable batter

Preparation: 15 minutes
Cooking time: 1 hour 30 minutes

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  • 1 cup chickpea flour (besan)
  • 1 cup cooked millet or quinoa (1/3 cup dried)
  • generous handful of fresh spinach leaves
  • 1 1/2 tablespoons hemp or flax seeds
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon asafetida
  • 1/2 tablespoon nutritional yeast (optional)
  • 1 teaspoon baking powder
  • juice from 1/2 small lemon (1 tablespoon)
  • 2 cups water
  • 1 teaspoon sea salt
  • 1 shallot, finely chopped
  • 1 to 2 green chilies, seeded and finely chopped
  • 1 small carrot, finely chopped
  • sesame oil for frying
  • In a blender, combine the chickpea flour, millet or quinoa, spinach, hemp seeds, spices and asafetida, nutritional yeast if using, baking powder, lemon juice, water and salt. Blend until you have a smooth batter. Transfer this mixture to a large bowl and stir in the shallot, chilies and carrot.

  • Heat a non-stick frying pan over medium heat and brush with a bit of oil. When hot, add about 1/2 cup of the batter with a ladle and quickly spread out to a thin 6-inch circle using the back of the ladle.

  • Cook for about 5 minutes until the bottom is golden brown, then flip the crêpe and cook for another 4 minutes or the other side is golden brown. Remove from the pan.

  • Repeat until all of the batter is used, keeping the cooked crêpes warm under foil wrap.

  • Serve hot or warm with accompaniments of your choice.

Makes 10 crêpes

chickpea millet crepes stuffed

Other Indian quick breads you may enjoy:
Fenugreek Leaf Dosa
Sri Lankan Coconut Roti
Makki Di Roti (Griddle Cooked Corn Bread)
Indian Rice Flour Pancakes

1 comment:

Joanne said...

I have a TON of millet in my pantry! No slacking on the millet love here. :) These crepes sound lovely!