This amazing vegan Breakfast Burrito with Chickpea Crepes is THE bomb when it comes to vegan breakfasts. Including Tofu Scramble & Potato Hash.
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 Burritos with Chickpea Crepes
Ingredients
Ingredients for the chickpea crepes
- ½ cup besan/chickpea flour
- ½ cup water
- ½ teaspoon kala namak highly recommended, if you don't have it already at home
- ½ teaspoon curry powder
- ground pepper
Ingredients for the potato hash
- 3 small potatoes
- 1 teaspoon chopped rosemary
- 2 teaspoons plant-based oil
- salt to taste
Ingredients for the mushrooms
- 1 cup mushrooms
- ½ teaspoon chopped dill
- salt to taste
Ingredients for the tofu scramble
- ¾ cup firm tofu
- ½ teaspoon kala namak
- ½ teaspoon curry powder
- ½ teaspoon turmeric
- 1 splash unsweetened plant-based milk I used rice milk
- arugula
Instructions
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!
Nutrition
Did you make this Breakfast Burrito with Chickpea Crepes? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don't forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
Bonnie says
Mmm, I love chickpea crêpes too, but I haven't tried kala namak yet. This looks like an excellent breakfast.
bianca says
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.
Anu-My Ginger Garlic Kitchen says
What an incredible looking crepes! Love besan crepes, and this one looks so indulging Bianaca! Would give this a try very soon! :)
bianca says
Yeay! I'll definitely make them more often now (at least, I hope that I'm not forgetting about their awesomeness again!)
Natalie @ Feasting on Fruit says
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 :)
bianca says
Agreed, Natalie! It tastes like a super thin omelette :) Most Asian markets have chickpea flour as well! ^.^