Chickpea flour crepes with salad and chutney spread Recipe | Simple Vegetarian Method — Simple Breakfast You Can Make Today

A celebrated classic from the Continental culinary tradition, this recipe has been enjoyed by generations of home cooks across India. Start your morning right with a nutritious, energy-boosting breakfast that keeps you going until lunch.

Whether you're a seasoned home chef or a curious beginner, this Chickpea flour crepes with salad and chutney spread recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including besan, cucumber, mint. Each serving contains approximately 200 calories, with 10g of protein — making it a guilt-free addition to your diet.

Did you know? Gluten-free crepes made from chickpea flour. The batter rests for 8 hours to reduce phytates. Mint chutney aids digestion. Cucumber adds hydration. Street vendors layer them like wraps. Popular in Gujarat as a quick snack. Often filled with spicy potatoes. The crepes are thin and crispy. Besan is high in protein and fiber. Some versions add sesame seeds for crunch. Perfect with masala chai during monsoons.