Who says crepes have to be sweet? Fill up on these protein rich sweet potato and chickpea crepes from Annie Clarke. Perfect for lunch, dinner or even a mid-afternoon snack.



Serves 2

For the crepes

75g of buckwheat flour

2 heaped teaspoons of nutritional yeast

3 teaspoons of lemon juice

150ml warm water

120ml almond milk

2 teaspoons of olive oil (plus more for cooking)


For the filling

1 garlic clove

1 red onion

1 tin of chickpeas

1 sweet potato

(300g)salt + pepper


Preheat the oven to 180c. Dice the sweet potato into tiny cubes and drizzle with 1 tablespoon of olive oil, roast in the oven for 20 minutes.

To make the crepe batter, sieve the flour, then add in all the other ingredients and mix them into a smooth batter and leave to one side.

Half the onion, then slice thinly. Crush the garlic into a sauce pan with a splash of olive oil. Once the pan is hot, keep on a medium heat and add the onion, stirring occasionally until the onions brown.


In a seperate pan, heat some more oil and spread throughout the pan. Add half of the batter and cook slowly, then flip and cook on the other side. Repeat with the rest of the batter until you have two crepes.

Drain the chickpeas and add to the pan until hot, then remove the roasted sweet potato from the oven once softened and mix all together then serve on the crepes, folding the sides over or rolling to keep the filling inside.

Discover more of Annie’s tasty recipes in her book Mind Body Bowl.


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