Turmeric Gram Flour Crepes with Spiced Butterbeans and Roast Yellow Courgette and Tomatoes

Last month I asked you all to set me a challenge on Instagram to create a Breakfast, Lunch and Dinner dish only using one colour, and for the lunch dish you all picked yellow and so, I present to you my gram flour crepes that have been lightly spiced with turmeric and served with spicy butterbeans, roast yellow courgettes and tomatoes. 

I was quite lucky because we are just about to enter the yellow courgette season and the same for the tomatoes. Heirlooms, which include a variety of yellow had just come into season so being able to make the bulk of my vegetables from those two ingredients meant I was off to a great start. Plus, they both work perfectly together – the courgette has this lovely soft texture, and the tomato adds a subtle sweetness that mellows out the spiced butterbeans and the turmeric crepes, too. 

Wanting to keep this dish relatively simple to really let those ingredients shine (in all their yellow glory) I kept the spices to a minimum and played to the fresh vibrant colours and flavours of those sweetened tomatoes, that, when roasted just burst out of their skins letting all their beautiful juices soak into the soft and squidgy flatbreads underneath. Normally I’d let my tomatoes blister a little in the oven, so you can add another layer of complexity and depth with the caramelised tones, but in the theme of sticking to a yellow colour palate I had to keep them as close to their natural colour as possible, and I’m really glad that I did as I loved the overall dish so much that I’ve been eating it on repeat for the last few weeks, and probably will continue until they go out of season around October.

Yellow courgettes are at their best from June to September, but the early harvested ones have an even more delicate flavour which is what I wanted for this dish. It may look heavy, but it’s actually quite light. Yellow courgettes are very similar to the taste and texture of their green siblings, although I do believe they are just a bit more on the sweet side, which was perfect because I knew I wanted to add some spice to the crepe and the butterbeans. I added a tsp of Apple Cider Vinegar to the crepes to help make them fluffy and light, but that acidity also helps combine the sweet and the spicy together with a touch of sour – making the holy trinity of flavours on the palate and making you want to go in for more. I also added some earthier tones into the butterbeans through the edition of onion and garlic. These two ingredients are the base of most of my butterbean dishes (and to be completely honest, the base of most of my dishes) when combined together they create the building blocks for flavour that would be difficult to replicate without. 

Don’t worry, if you are unable to get hold of black mustard seeds, you can swap them out for the same quantity of yellow or brown mustard seeds or even Nigella seeds, although these tend to have a little more of a bitter taste so I would suggest adding around ¾ in. Alternatively, you can substitute ¾ to 1 teaspoon of dry mustard powder for each teaspoon of mustard seeds required. 

An all-yellow dish packed with spicy butterbeans, turmeric crepes and roasted yellow courgette and tomatoes.

If you make too much, you can keep the roasted vegetables and the butterbeans stored in separate containers in the fridge for around 3 days. If you have any crepes already made, stack and layer them between wax paper or cloth and then secure in an air-tight bag or container. These can then be kept in the fridge for around 3-4 days or in the freezer for up to two months. To reheat them you will need to defrost them in the fridge and then either microwave on high for 10-15 seconds on a plate with a splash of water or pop them back in a frying pan and heat on either side for 30 seconds. If you just have the batter left over, you can keep it in an air-tight container in the fridge for 2-3 days and then just use as normal. I’d suggest letting it come back up to room temperature before frying though to ensure even cooking. 

Make sure to check out my other coloured dishes – an all-Purple Breakfast and my all-White Dinner. I had so much fun creating these dishes. I’m so used to packing my recipes with all the different colours of the rainbow, so I really had to get creative when it came to finding and cooking ingredients of the same colour. It’s definitely a challenge I’d love to take on again and would love to know what you would create for lunch if you were only allowed to use yellow ingredients. Let me know in the comments or message me on Instagram or Twitter. 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  15 minutes preparation time
  30 minutes cook time


For the vegetables;

  • 1 yellow courgette, sliced lengthwise
  • 250g yellow cherry tomatoes
  • 1 tbsp olive oil
  • Pinch sea salt

For the butter beans;

  • 4 spring onions, sliced
  • 4 cloves garlic, sliced
  • 1/2 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 230g butter beans
  • Pinch sea salt

For the crepes;

  • 100g gram flour
  • Pinch sea salt
  • 1/2 tsp turmeric
  • 150ml water
  • 1 tsp apple cider vinegar 


To roast the vegetables;

  1. Pre heat your oven to 180c
  2. Add the cherry tomatoes and courgette to a large baking tray and toss them in 1 tbsp of olive oil and a pinch of sea salt. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside 

To make the butter beans;

  1. Add the spring onion and oil to a pan and fry for 6-7 minutes until soft. 
  2. Now add the garlic and spices and fry for a further minute or so.
  3. Add the butter beans, stir and season well.

To make the batter; 

  1. Mix the dry ingredients in a large bowl.  
  2. Add in the apple cider vinegar and water and whisk thoroughly until you get a thick batter. 

To make the crepes;  

  1. Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.  
  2. Cook on a medium heat for approximately 1-2 minutes until there are bubbles in the crepe and you can lift over to flip easily.  
  3. Flip and cook on the other side for 30 seconds to a minute. 
  4. Remove from the pan and place on a plate and cover with a clean cloth to keep warm.  
  5. Repeat the process with the rest of the batter. 

To serve;  

  1. Load the crepes with the roast vegetables and spiced butter beans.

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  1. Tanya on June 7, 2021 at 2:32 pm

    I have just finished eating this – it’s so good! Didn’t take long, a perfect working from home lunch. I haven’t eaten egg for a couple of years but this really tasted similar to how I remember eggs tasting. The combination of flavours worked well, I didn’t have any courgette so swapped for carrots. Definitely going to make it again and my aim is to get my crepes looking similar to the photo! mine were ok but not so luxurious looking, a bit less water I feel 🙂 thanks for the recipe Nikki x

    • Niki on June 8, 2021 at 3:03 pm

      Hi Tanya
      yay! I love it too.. the crepes are so versatile.

      Much love, Niki xx

  2. […] sure to check out my other coloured dishes – an all-Purple Breakfast and my all-Yellow Lunch. I had so much fun creating these dishes. I’m so used to packing my recipes with all the […]

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