Turmeric Crepes

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Phoebe Conway of Pheeb’s Foods is a qualified nutritionist, recipe developer and author based in Adelaide, South Australia. She believes in teaching people about the ways in which our diet affects our health and helping people work towards better choices and reducing chronic disease. She also believes in working towards a more sustainable future for this beautiful planet we live on and believes the food we consume and how we produce it, directly affects the health of our planet.
'This is such a versatile recipe! It can work well with sweet OR savoury toppings, just leave out the cumin if doing them sweet!' - Phoebe Conway

  • 1 cup chickpea (besan) flour 1.5 tsp turmeric powder
  • 1⁄4 tsp cumin (optional)
  • Pinch 1 cup of salt and pepper
  • 1-2 tbsp Califia Farms Unsweetened Vanilla Almond Milk

Combine all dry ingredients in a bowl whisking to combine, add 1 cup of Califia Unsweetened Vanilla Almond Milk and whisk until a smooth batter forms, if it is too thick add the additional milk to thin.

Heat a non-stick pan over a medium heat and add a little oil or butter.
Pour 1⁄4 of the mixture into the pan swirling the pan to coat and spread the batter. Allow to cook for a few minutes until the edges are cooked, use a spatula to flip and cook for a further 30 seconds, continue until you’ve cooked all the batter. Top with your favourite savoury or sweet toppings! 

Savoury topping ideas – beetroot hummus, mixed salad, smashed avocado, dahl, sauteed mushrooms (yum!)
Sweet Topping ideas – coconut yoghurt, berries, nut butter, maple syrup etc