Walnut and Date Stuffed Crepes with Honey Drizzle

Name: Walnut and Date Stuffed Crepes with Honey Drizzle
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (120 g) chickpea flour (besan); ¼ cup (30 g) all-purpose flour; 1¼ cup (300 ml) water, at room temperature; 2 large eggs, at room temperature; 2 tablespoons (30 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) salt; 1 cup (120 g) walnuts, raw, roughly chopped; ¾ cup (120 g) pitted Medjool dates, roughly chopped; ½ teaspoon (1 g) ground cinnamon; ¼ teaspoon (½ g) ground cardamom; ⅛ teaspoon (¾ g) salt; 2 tablespoons (30 g) unsalted butter, melted; ½ cup (170 g) raw honey; 1 orange, fresh, zested (2 teaspoons zest); ¼ cup (30 g) shelled, unsalted pistachios, roughly chopped (optional)

From the MyKitchenBank Kitchen

Delicate chickpea flour crepes filled with a spiced walnut and date paste, finished with warm honey and orange zest. This Middle Eastern–inspired dessert balances nutty, earthy flavors with bright citrus and floral honey, perfect for a sophisticated finish to any meal.

Prep: 25 min
Cook: 20 min
Wait: 15 min
Total: 1 hr
Makes: 8 crepes (4 servings, 2 crepes per person)

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Ingredients

4 servings

For the crepes
1 cup (120 g) chickpea flour (besan)
¼ cup (30 g) all-purpose flour
1¼ cup (300 ml) water, at room temperature
2 large eggs, at room temperature
2 tablespoons (30 ml) extra-virgin olive oil
¼ teaspoon (1.5 g) salt
For the filling
1 cup (120 g) walnuts, raw, roughly chopped
¾ cup (120 g) pitted Medjool dates, roughly chopped
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (0.5 g) ground cardamom
⅛ teaspoon (0.8 g) salt
For cooking
2 tablespoons (30 g) unsalted butter, melted
For serving
½ cup (170 g) raw honey
1 orange, fresh, zested (2 teaspoons zest)
¼ cup (30 g) shelled, unsalted pistachios, roughly chopped (optional)

Equipment (9)

8-inch nonstick crepe pan or skillet
Medium mixing bowl
Small mixing bowl
Measuring cups and spoons
Whisk
Wooden spoon
Food processor
Zester or microplane
Paper towels

Steps

Before you start

Have all ingredients measured and at room temperature
Pit the dates and roughly chop the walnuts before starting
Use a nonstick crepe pan or 8-inch nonstick skillet for best results

1
Make the crepe batter
- In a medium mixing bowl, whisk together the chickpea flour, all-purpose flour, and salt.
- In a small bowl, whisk the eggs with the water and olive oil until combined.
- Pour the wet mixture into the dry ingredients and whisk until smooth and lump-free.
- Let the batter rest at room temperature for 15 minutes to allow the chickpea flour to hydrate and the batter to thicken slightly.
- The batter should be the consistency of thin pancake batter—if it seems too thick, thin it with 1–2 tablespoons of water.
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Ready when: Batter is smooth, lump-free, and resembles thin pancake batter
Tip: Chickpea flour absorbs liquid differently than wheat flour; resting time is crucial for proper crepe texture.
2
Prepare the filling
- Add the chopped walnuts and dates to a food processor.
- Pulse until the mixture is finely chopped and begins to clump together (about 15–20 pulses).
- You want a texture between paste and chunky—not completely smooth, but holding together.
- Transfer to a small bowl and stir in the cinnamon, cardamom, and salt.
- The filling should hold together when pressed but still have visible walnut and date pieces.
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Ready when: Mixture is finely chopped and clumps together when pressed
Tip: Pulse, don't blend—over-processing will create a paste instead of the desired chunky texture.
3
Heat the crepe pan
- Place an 8-inch nonstick crepe pan or nonstick skillet over medium-high heat.
- Once hot, lightly brush with melted butter.
- Test the temperature by dropping a small amount of batter—it should sizzle immediately and cook within 15–20 seconds.
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Ready when: Pan is hot enough that a drop of batter sizzles and cooks quickly
Tip: Chickpea flour crepes cook faster than traditional wheat crepes; medium-high heat prevents them from becoming tough.
4
Cook the first crepe
- Pour about ¼ cup (60 ml) of batter into the center of the hot pan.
- Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even 8-inch circle.
- Cook for 60–70 seconds until the bottom is light golden and the top is set and slightly dry to the touch.
- The crepe should release easily from the pan.
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Ready when: Bottom is light golden, top is set and feels dry, crepe slides easily in the pan
Tip: Work quickly when tilting the pan—the batter sets fast with chickpea flour. If the first crepe tears, use it as a test run.
5
Flip and finish cooking
- Using a thin spatula or crepe flipper, slide it under the crepe, lift gently, and flip.
- Cook the other side for 20–30 seconds until just set but still soft—this side should be very pale, barely colored.
- Slide the crepe onto a plate.
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Ready when: Second side is set and pale, crepe is flexible and soft
Tip: The second side cooks much faster and should barely color. Don't overdo it or the crepe will become stiff and crack when folded.
6
Cook remaining crepes
- Repeat steps 4 and 5 with the remaining batter, lightly buttering the pan between each crepe.
- Stack the finished crepes on a plate as you go.
- You should have 8 crepes total.
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Ready when: All crepes are cooked, pale, and flexible
Tip: Keep the heat consistent and keep your movements brisk; if the pan gets too hot, reduce the heat slightly.
7
Fill the crepes
- Lay one crepe on a clean work surface.
- Place about 2 tablespoons of the walnut-date filling on the lower third of the crepe, slightly off-center.
- Fold the crepe in thirds: fold the bottom edge over the filling, then fold the two sides over to form a rectangle or envelope shape.
- Place seam-side down on a serving plate.
- Repeat with the remaining crepes and filling.
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Ready when: All crepes are filled and folded, arranged seam-side down
Tip: Don't overfill; the crepes are delicate and too much filling will cause them to tear or burst when folded.
8
Warm the honey
- Pour the honey into a small saucepan and warm over medium-low heat, stirring occasionally, until it becomes pourable and slightly runny (about 2–3 minutes).
- Do not let it get too hot.
- Remove from heat and stir in the orange zest.
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Ready when: Honey is warm, pourable, and fragrant
Tip: Warming the honey makes it flow better for drizzling; overheating will cause it to crystallize.
9
Plate and serve
- Arrange two filled crepes on each serving plate.
- Drizzle the warm honey generously over and around the crepes.
- Scatter the chopped pistachios (if using) over the top for color and texture.
- Serve immediately while the crepes are still warm and the honey is fragrant.
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Ready when: Crepes are arranged, drizzled with honey, and garnished
Tip: Serve right away; crepes are best warm and soft. The honey continues to release its floral notes as it cools slightly.

Good to know

Tips

Chickpea flour crepes cook differently than wheat crepes—they set quickly and are more forgiving of slight imperfections, but they also tear more easily if overcooked. The key is medium-high heat and quick, confident movements.
Toast the walnuts lightly in a dry skillet (2–3 minutes over medium heat) before chopping and adding to the filling for deeper flavor and better texture contrast.
Oranges vary in zest yield; if you can't get 2 teaspoons of zest, reduce to what you have, or substitute with lemon zest or a pinch of orange extract stirred into the honey.
This dish is naturally gluten-free if you use certified GF all-purpose flour in place of regular all-purpose flour.

Make ahead

The batter can be made up to 4 hours ahead and stored in the refrigerator (thin with water before cooking if it thickens). The walnut-date filling can be prepared up to 2 days ahead and kept in an airtight container. Cooked crepes can be stacked, wrapped in parchment paper, and refrigerated for up to 2 days; reheat them gently in a low oven (300°F / 150°C) for 5 minutes, wrapped in foil, before filling and serving.

Storage & reheating

Room temperature: Unfilled crepes can sit for up to 2 hours stacked on a plate, loosely covered. Refrigerator: Store filled crepes in an airtight container for up to 1 day; reheat gently in a low oven before serving. Freezer: Unfilled cooked crepes freeze well for up to 1 month when stacked with parchment between each crepe in a freezer bag; thaw at room temperature and reheat briefly in a skillet if desired before filling. The filling keeps for up to 2 days refrigerated.

Substitutions

chickpea flour (besan) → Whole wheat flour or spelt flour. Use the same amount by weight. Chickpea flour gives a slightly earthy, nutty flavor; all-purpose flour alone will make lighter, more delicate crepes but less flavorful.
walnuts, raw → Almonds, hazelnuts, or a mix of nuts. Use the same amount. Adjust the filling spice profile slightly—almonds pair well with a pinch of nutmeg, hazelnuts with a touch of vanilla.
pitted Medjool dates → Dried figs or a blend of dried apricots and raisins. Use the same weight. Figs are slightly less sweet and add a more earthy note; adjust cinnamon and cardamom to taste.
raw honey → Maple syrup or date syrup. Use the same amount. Maple syrup is less floral; date syrup reinforces the Middle Eastern flavor profile and pairs beautifully with the filling.