A summery splash of color: split-pea crepes

split-pea crepes

Color truly is everywhere in summer!

To get a gorgeous green on your plate – a part form your freshly harvested veggies – try these crepes. They’re a quick and easy weeknight dinner.

Simply ground dry split-peas with a coffee grinder until they become flour. Then substitute this to the flour in your favorite crepe recipe. This way, you get a protein-packed, gluten-free meal. And when you fill your crepe with homegrown produce, you’ll have an extra pop of color too.

Have fun experimenting!

N.B. The recipe is vegan, but a non-vegan recipe works just as well. Simply substitute regular flour with split-pea flour..

Ingredients (makes 4 crepes)

For the crepes

  • 2 cups split-pea flour
  • 1/2 cup coconut, almond or soy milk
  • 1/3 cup coconut oil, plus 1 tbsp for cooking
  • A pinch of salt

For the filling

  • 1 zucchini
  • 1 red onion
  • 1/2 yellow pepper
  • A dash of curry, yellow mustard and nutmeg
  • 1 tbsp EVOO
  • A pinch of salt
  • 1 cup grated/shredded cashew cheese

Prep time

  • 10 minutes

Cooking time

  • 20 minutes

Total time (prepping + cooking)

  • 30 minutes


For the filling

  • Wash veggies and chop thick.
  • Saute’ with EVOO, salt and spices on medium heat for 5 minutes. Once done, set aside.

For the crepes

  • Blend ingredients on high for 2/3 minutes, until mixture is smooth and thick.
  • Heat coconut oil (1 tbsp) in a large frying pan on a low fire.
  • Transfer the batter to the frying pan with a 1/2 cup measuring cup. Fry on a low fire for 3 minutes.
  • Flip the crepe to uncooked side and fry for 2 minutes.
  • Once cooked, sprinkle a handful of cashew cheese on one side of the crepe.
  • When the cheese starts to melt, fill the half crepe with two tbsp sautéed veggies and flip closed.
  • Repeat with remaining crepes and serve warm.

Michelle Calcatelli

Michelle Calcatelli

Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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