The flavors of fall shine in these chickpea-rosemary crepes stuffed with a sweet potato goat cheese filling and topped with a fresh and crunchy red pepper relish.

Disclosure: This post was sponsored byΒ Silk. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen!
chickpea-rosemary crepes with sweet potatoes and goat cheese

Some people are afraid of heights. Others faint at the sight of blood.

I cower in fear at the thought of making crepes.

Totally normal.

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In my defense, the flip is one of the scariest things ever.

EVER ever.

It doesn’t take a statistician to tell me that with each new crepe, there’s a greater than 75% chance it will land on the floor and a less than 0% chance that it will not fold onto itself in a hot mess.

Sometimes, when you know, you know.

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And now you know why I keep the crepe making around here to a minimum. I have totally average blood pressure and I’d like to keep it that way, thank you very much.

So why put myself through the stress of making crepes at all, you ask?

To which I reply: you must have never had a crepe before. Poor thing.

They are like surprise inside pancakes that have been stuffed with even more deliciousness. Sometimes nutella. Occasionally peanut butter. On special occasions both.

Or when we really want to go crazy and mix it up, they can even go savory. Why walk on the wild side when you can run?

Exactly.

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A few weekends ago, I was in the mood to challenge myself when I spied a recipe for chickpea-rosemary crepes in my October issue of Cooking Light. The crepe base was made almost entirely of chickpea flour and the thought of that earthy flavor combined with rosemary was intoxicating. I had to have them.

Even though the original crepe batter recipe used water as the main liquid source, I opted instead to to use Silk Unsweetened Original Almondmilk, making the crepes extra tender and just the right amount of fluffy. If you haven’t tried Silk yet, then you absolutely must! When you sign up on the Silk website, you will receive some free coupons, and will have no excuse not to give it a go!

I wasn’t too jazzed about the original recipe’s filling, either, so I swapped it out for something a bit more my style – sweet potatoes and goat cheese FTW. Topped with a simple, fresh red pepper relish, these are at once light, creamy, and crisp.

And only slightly strenuous.

Just how I like my fall meals.

Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese
 
The flavors of fall shine in these chickpea-rosemary crepes stuffed with a sweet potato goat cheese filling and topped with a fresh and crunchy red pepper relish. Perfect for breakfast or brunch, the crepes themselves can be made ahead of time and filled to order.
Yield: 4 servings
Ingredients
For the crepes
  • 3.13 oz (about ¾ cup) chickpea flour
  • 3 tbsp all purpose flour
  • 2 tsp chopped fresh rosemary
  • 1 tsp lemon zest
  • ¼ tsp kosher salt
  • ⅛ tsp baking soda
  • ¾ cup Silk Original Almondmilk
  • 2 tbsp olive oil
  • 2 large eggs, lightly beaten
For the filling
  • 2 cups cooked mashed sweet potato, warm
  • 4 oz goat cheese
For the pepper relish
  • 1 yellow bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • ½ small onion, diced
  • 1 tsp olive oil
  • ½ tsp balsamic vinegar
  • salt and black pepper, to taste
Instructions
  1. For the crepes, in a large bowl, whisk together the chickpea flour, all-purpose flour, rosemary, lemon zest, salt, and baking soda. Whisk in the almond milk, olive oil, and eggs until just combined. Let stand for 30 minutes while you prepare the filling and relish.
  2. In a medium bowl, stir together the warm sweet potatoes and the goat cheese. Season to taste with salt and black pepper.
  3. In a separate medium bowl, toss together the bell peppers, onion, olive oil, and balsamic vinegar for the relish. Season to taste with salt and black pepper.
  4. To make the crepes, heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tbsp of batter into the pan, quickly tilting the pan in all directions so that the batter evenly covers the skillet. Cook for 30 seconds. Flip crepe when it can easily be loosened from the skillet just by shaking it, and the underside is lightly brown. Cook 10 seconds more on the second side. Repeat with remaining batter.
  5. Divide the sweet potato filling evenly among the crepes and serve topped with the pepper relish.
Notes
Adapted from Cooking Light
Nutrition Information
Serving size: 3 crepes

For more crepe inspiration, check out these:

masa crepes with chard, chile and cilantro

Masa Crepes with Chard, Chile and Cilantro

pumpkin crepes with beer and cinnamon apples and a chocolate drizzle

Pumpkin Crepes with Beer and Cinnamon Apples

strawberry, pistachio, and goat cheese crepes

Strawberry, Pistachio and Goat Cheese Crepes

From Around the Web:

Roasted Ratatouille Crepes from Healthy Delicious

Spinach Crepes with Ricotta, Tomato and Basil from Cinnamon Spice and Everything Nice

Bananas Foster Crepes from Diethood

Rye Crepes with Sorghum-Bourbon Strawberries from Naturally Ella

Spinach Artichoke and Brie Crepes with Sweet Honey Sauce from Half-Baked Harvest

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This conversation is sponsored by Silk. The opinions and text are all mine.

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42 Responses to Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese

  1. Sune Moolman says:

    These look so great!
    When I make crepes they always come out some weird shape – never round.
    I’m loving that sweet potato and goat’s cheese filling, I bet it’s delicious with the red pepper!

  2. Lynn says:

    Golly – all those crepes look good. I love anything with goat cheese. This looks so good.

  3. Monica says:

    I’ll say you were very successful in your latest crepe making, Joanne! Looks very delicious. Crepes are one of those things I’m always wanting to make but find I rarely do. It’s kind of frustrating that despite how much you cook, there are so many things you never seem to get to! Maybe it’s just me…

  4. Your crepes are gorgeous Joanne – I agree, the flip is always the scariest part πŸ˜‰

  5. Loving the idea of a savoury crepe. These sound awesome!

  6. oh my gawd. . love these savory crepes. . and I’m with you on the flip .. most terrifying thing ever. . but dude, your crepes look perfect! love love love!!

  7. I will ALWAYS love a recipe that contains sweet potatoes and goat cheese! These amazing looking crepes are an added bonus πŸ™‚

  8. I’ve actually never made crepes because I also fear the flip (sounds like a new reality TV show to me)! But looks like you nailed it!

  9. Sues says:

    Beautiful crepes!! I seriously need these in my life ASAP!

  10. These crepes look really healthy, I like the sweet potato filling! And chickpea adds extra fibre πŸ˜€

    Cheers
    Choc Chip Uru

  11. Tina says:

    You have me sold! I confess, I have never made crepes but I have enjoyed them when someone else prepared them.

    Also, I have never tried Silk but my son enjoyed it during basic training in the Army πŸ™‚ Beautiful photos, Joanne, they make me hungry

  12. Damn these savory crepes sound AMAZING! The idea of goat cheese with sweet potatoes, WOAH! Must try!

  13. Love savory crepes! That sweet potato filling sounds so good!

  14. I’ve never made crepes before but that flipping sounds terrifying! It’s like flipping an omelet. I’ve never tried, but the guy who always made the omelets at my undergrad’s omelet station was a flipping throw. Really. HIs omelets were a thing of beauty.

  15. Julia says:

    The flip. Ohmygaaah it can make or break a crepe (LITRALLY). I saw that recipe too in Cooking Light and doggy eared it…but haven’t gotten around to it yet. These crepes look so fantastic!

  16. SallyBR says:

    Heights and blood will do me. Crepes, not really…. see? we could maybe help each other here? Although I think my problem with heights and blood is beyond help

    lovely recipe, I am very fond of Silk Almond Milk, and always searching for new ways to use it – great recipe!

  17. Oh yeah lovin this. What a great combo of flavors.

  18. sandra says:

    I lived on crepes when I live in Paris… of course. There you can buy them on the street with Marron confiture (chestnut jam), which is just out of this world. I gained at least ten pounds.

  19. Sweet potatoes and goats cheese just go so perfectly together, don’t they.
    This sound so delicious.

  20. Lovely recipe, what a nice idea for something different for dinner.

  21. i need to try making crepes again. these are beautiful!

  22. Kate says:

    I love crepes. They feel so fancy, for glorified pancakes.

  23. Sarah says:

    These look so beautiful – I think you’ve mastered the art of flipping crepes. I too have a fear of flipping flat things (never tried Crepes, but Asian vegetable pancakes always have me in a sweat when it comes time for the flip). I like the simple 2 ingredient filling πŸ™‚

  24. These look for pretty and bright – crepes are so delicious that they are worth the effort – not that I make them often!

  25. These chickpea crepes look scrumptious…my.. I can eat that filling spoonful!

  26. Natalie says:

    I have a thing of chickpea flour that I’ve had FOREVER that I need to find ways to use….this sounds like a great way to start!

  27. I’ve never made crapes before but these look ridiculously good. Would you please come over to teach? πŸ˜‰

  28. I saw that CL recipe too and totally marked it down! I love these crepes. Once you make crepes a couple of times and figure out the flip they become so unscary!

  29. I’m deathly afraid of crepes too—the last time I tried making them was a literal hot mess. Gahh…But these! They’re kinda perfection. πŸ™‚ Totally loving that sweet potato filling!

  30. Eileen says:

    Yay, crepes! I really like the idea of upping the protein with chickpea flour.

  31. Mary Frances says:

    NO WAY. I legit just bought a bag of chickpea flour and then was like, what the heck am I going to make with this?? I will overcome my mortal fear of the flip to try these because ain’t no way I am passing up a chance to use that flour. And sweet potatoes. Because sweet potatoes rock my world. Fantastic recipe! Pinned!

  32. Joanne, your crepes look dangerously delicious, just like in France!

  33. Now I’M going to be afraid of making crepes πŸ˜‰ Actually, I’ve been making them since I was a kid. My dad loved them and always made them especially decked out on Christmas morning. These look wonderful and I am loving the savory flavors complimented with my fav, goat cheese!!!

  34. Oh goodness, I read this and the macarons out of order. I’m so behind. Paul’s been traveling for 2 weeks, and ….I’m so tired. Crepes. Yes. Gimme.

  35. We never made crΓͺpes before and now it’s in our brains to make some. Great recipe!

  36. I love these savory crepes. The pepper relish is a great finish to these crepes.

  37. I feel the exact same way about crepes and that is why I have never made them before, they are scary! I think I might be able to get over that fear if I get to stuff lots sweet potatoes and goat cheese into them though! These look awesome πŸ™‚

  38. cheri says:

    Love crepes, have not made them in a while. Looks delicious!!!

  39. Oh, these look so fantastic. Except, crepe flipping, for me, carries roughly a <1% chance that things will work out. Mine might have to be misshapen pancakes.

  40. Johanna GGG says:

    I love making pancakes but crepes rarely are on my radar – probably because of the flip – they just seem so delicate – chickpea flour, sweet potato, goat cheese and peppers sound like such an amazingly good combo

  41. Chris says:

    I’ve been meaning to break out my crepe pan to do a savory crepe with green chiles but I’ve been lazy. I have got to get going on that because yours look great!

  42. Looks delicious!! Great idea using chickpeas flour to make crepe…wonder if I could veganise this recipe using flax-egg..hmmm

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