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Breakfast Burritos with Chickpea Crepes

This amazing vegan Breakfast Burrito with Chickpea Crepes is THE bomb when it comes to vegan breakfasts. Including Tofu Scramble & Potato Hash.

breakfast burrito

This savory chickpea crepe is the bomb! The crepe tastes like a super thin omelet, because of the kala namak in there. Also it’s super simple to make, don’t let the number of ingredients discourage you. You can sub them with your favorite breakfast fillings.

As a filling I made some potato hash, tofu scramble, mushrooms and arugula. And the combination is so good, but there a lot of variations possible. It basically is THE perfect vegan Breakfast Burrito!

breakfast burrito

Breakfast Burritos with Chickpea Crepes

Elephantastic Vegan
With Chickpea Flour you can make awesome glutenfree crepes! The Kala Namak gives it an eggy tastes – they are like super thin omelettes. The ingredients given are for 2 burritos.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Vegan
Servings 2 burritos
Calories 319 kcal


Ingredients for the chickpea crepes

  • 1/2 cup besan/chickpea flour
  • 1/2 cup water
  • 1/2 teaspoon kala namak highly recommended, if you don’t have it already at home
  • 1/2 teaspoon curry powder
  • ground pepper

Ingredients for the potato hash

  • 3 small potatoes
  • 1 teaspoon chopped rosemary
  • teaspoons  plant-based oil
  • salt to taste

Ingredients for the mushrooms

  • 1 cup mushrooms
  • 1/2 teaspoon chopped dill
  • salt to taste

Ingredients for the tofu scramble

  • 3/4 cup firm tofu
  • 1/2 teaspoon kala namak
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric
  • 1 splash unsweetened plant-based milk I used rice milk
  • arugula


Instructions for the chickpea batter

  • In a bowl mix all the ingredients for the chickpea crepes. You don’t want any raw besan flour clumps. Set aside.

Instructions for the Potato Hash

  • Wash, peel and cut the potatoes. In a pan, heat the plant-based oil and toss in the potato pieces. On medium high heat fry the potatoes and add rosemary and salt. Put a lid on top and stir every few minutes.

Instructions for the Tofu Scramble

  • Meanwhile in another pan, heat a little bit of oil and add the scrambled tofu. Add the spices and the milk and cook it on medium heat.

Instructions for the mushrooms

  • Clean the mushrooms, cut off the stem and quarter them or cut them again if you think they are too big. Heat them in a small pan, add dill and salt.

Instructions for the Chickpea crepes

  • When everything is slowly getting ready heat up a crepe pan (you can add a little bit of oil) and pour in the chickpea batter. Tilt the pan until it is coated. When the sides losen up and there are small bubbles in the middle, you can turn them.  Leave them for about 1 minute on the second side.
  • As soon as everything is done, you can assemble it. There are so many varieties. You can also add some olives, dried tomatoes, … to give it an interesting twist. Enjoy!


Serving: 1burritoCalories: 319kcalCarbohydrates: 41gProtein: 17gFat: 9gSaturated Fat: 1gSodium: 1228mgPotassium: 1060mgFiber: 6gSugar: 6gVitamin C: 23.2mgCalcium: 57mgIron: 4mg
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Recipe Rating

Natalie @ Feasting on Fruit

Friday 8th of May 2015

These look delicious!! It's like a burrito omelet hybrid! I haven't seen chickpea flour around yet, I might need to hunt that down on Amazon :)


Friday 8th of May 2015

Agreed, Natalie! It tastes like a super thin omelette :) Most Asian markets have chickpea flour as well! ^.^

Anu-My Ginger Garlic Kitchen

Thursday 7th of May 2015

What an incredible looking crepes! Love besan crepes, and this one looks so indulging Bianaca! Would give this a try very soon! :)


Friday 8th of May 2015

Yeay! I'll definitely make them more often now (at least, I hope that I'm not forgetting about their awesomeness again!)


Tuesday 4th of November 2014

Mmm, I love chickpea crêpes too, but I haven't tried kala namak yet. This looks like an excellent breakfast.


Tuesday 4th of November 2014

It really was a eggs-ellent breakfast. badumm sorry :D kala namak is a black salt from south asia. I think it tastes so egg-like because of the sulfur. I always use it when I want an eggy flavour, like for tofu scramble, tortilla espanolas or any kind of crepes.