black pepper crepes filled with chicken tikka masala

I fell in love with Patrick over the promise of chicken tikka masala. CTM, if you will.

Five years later, he finally made it for me. And let me tell you... it was worth the wait. A week later and I was craving it all over again. This time I wanted to learnhow to make it. And I wanted to improvise a bit too.

While the classic is delicious in its simplicity, it lacks veggies. And let's be real... CTM is all about the sauce. You could throw ANYTHING in that sauce and it would be phenomenal. But in this instance I was craving veggies. I stopped at our neighborhood grocery and picked up broccolini, sugar snap peas, and an onion. Once home, I chopped each into equal-sized pieces, and sauteed them in the sauce. And if you add the veggies toward the end like I did, you will retain most of the nutrients and keep the crunch of the veggies. Win, win.

As an alternative to naan, I decided that we should serve our CTM in a crêpe. And since we were going savory, it would be a cumin and black pepper crêpe.

chicken tikka masala crepes

Conveniently, crêpes are the topic of this month's gluten-free ratio rally which is being hosted by T.R. Crumbly! Feel free to pop on over to his site for a rundown on this month's rally! Like many of the baked goodies that we tackle for the rally, crêpes are one of those versatile foods that can go either sweet or savory with just a pinch of sugar or spice. You can pretty much swap in any number of different flours and even different non-dairy products (as long as you know the proper ratio) and still produce a wildly delicious thin pancake.

Flours to try: buckwheat flour, oat flour, almond flour, millet flour, pumpkin seed flour ....

Dairy substitutes to try: coconut milk, almond milk, hemp milk ....

After my experimentation, I decided that the ratio that worked best for me was: 1-1.5-2, egg-flour-liquid.

With this ratio in mind, I actually had the chance to play around in both arenas and made my first ever crêpe cake! And to be honest I loved the sweet and savory crêpes both for different reasons. I will say that unlike the dessert crêpe cake, this recipe works equally well for breakfast, lunch, or dinner.

I nominate it as a super super meal. CTM + gluten-free crêpes = <3! 

black pepper crêpes filled with chicken tikka masla

Recipe Type: Dinner
Author: charissa luke
Serves: 4

Chicken tikka masala ingredients

  • 1 cup yogurt or coconut yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 4 teaspoons salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream or full fat coconut milk
  • 1/4 cup chopped fresh cilantro
  • 1 bunch broccolini, chopped
  • 1 cup sugar snap peas, chopped
  • 1/2 cup onion, chopped

Crêpe ingredients

  • 1 cup gluten-free flour blend
  • 1/2 tsp cumin
  • 1/2 tsp black pepper, freshly grated
  • 2 eggs
  • 1/2 cup milk or non dairy substitute
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter or non dairy substitute, melted


  1. For the chicken tikka masala: In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  3. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Add chopped veggies. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.
  4. For the crêpe: In a large mixing bowl, whisk together the flour, spices, and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  6. Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, flip and cook the other side. Serve with chicken tikka masala filling and garnish with cilantro.

For more gluten-free crêpe recipes, check out the posts from the other ratio rally-ers!


Hi Ginger! I actually have tried to make dosas before but it was a disaster! I have since taken lessons from another food blogger ( so I definitely want to try again. Great suggestion!

i love tikka masala! what a great idea! have you tried making dosas? those are naturally gluten free and an Indian crepe.

I always love your Rally submissions, Charissa, and this is no exception! We don't have any Indian restaurants around us (pretty much the only major drawback of this part of the state), but now you've inspired me to make my own!

I love, love, love Tikka Masala. And paired with your savory spiced crepes? Sounds like absolute heaven. Thank you so much for sharing, Charissa!

What a great idea, using crepes in place of naan! The flavours in the crepe are inspired, I will definitely try them (and the tikka masala recipe).

Can't wait to try and thank you for the masla recipe too that will be a hit around my house

I knew you'd wow me with an amazing combo again. Looks delicious!!!

oh my gosh what a perfect use of crêpes!! I absolutely love this idea! I haven't made chicken tikka masala in a long time, but I think you've inspired me!

After seeing your recipe name on the Ratio Rally spreadsheet I was really looking forward to seeing your recipe! Bookmarked!

It's yummy. It's zesty. It's filled with crepe goodness.

And that filling... wowsers.

Wow. That crepe looks perfect! I love the black pepper & cumin in there. I like this idea for leftover chicken tikka masala. (I have the best Indian restaurant in the world a couple blocks from me.) This won't make me miss their naan. Oh, I see aloo and garlic stuffing to play w/ for your crepe recipe.

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