Chickpea crepe squares with turkey and egg

A gluten-free twist on the classic French dish

Chickpea flour’s nutty flavor and light texture is perfect for crepes. This version is topped with turkey and egg for a high-protein meal, says Laura Rege, a New York City-based recipe developer. “Serve it with a salad for breakfast, lunch, or dinner.”

Serves 4
Prep time: 10 minutes
Cook time: 22 minutes
Photography and styling by Jenny Huang


1 cup chickpea flour
1¼ cups lukewarm water
5 large eggs
½ teaspoon kosher salt
Extra-virgin olive oil, for pan
½ cup finely shredded gruyere cheese (optional)
4 very thin slices of smoked turkey breast
Sliced chives, for garnish



Preheat oven to 350 degrees F. In a medium bowl, whisk the chickpea flour with the water, 1 egg, and salt until no lumps remain.

Heat a large nonstick skillet over medium-high heat. Lightly brush the skillet with oil. Add ⅓ cup of the batter, swirling the skillet a few times to fully coat the edges. Cook until golden, about 1 to 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, about 1 to 2 minutes more. Transfer to a plate and repeat with the remaining 3 crepes.
Place the crepes on a rimmed baking sheet. Place cheese, if using, and a slice of turkey on each crepe. Crack 1 egg into the center of each crepe; folding the edges toward the center to enclose the egg. Season with salt and pepper. Bake until egg white is set and yolk is still runny, about 12 minutes. Top with chives.