Recipe || Vegan Chickpea Crepe with Sautéed Mushrooms and Spinach


Oh my goodness! These are my current obsession. SO good! I made it for the first time last week, when I wanted something warm and quick for dinner. They hit the spot perfectly, so tasty, easy to whip up, filling and versatile! The crepes are so easy to make, and you can vary the fillings depending on what you like/have in.

I’m planning to make these this week, minus the onion and garic, and adding in banana and nut butter after I’ve flipped the pancake so the nut butter melts and the banana softens. YUM. Even the thought of those is making my mouth water haha!

I have to admit to having made these more than once last week {not quite every day, but still!}

I N G R E D I E N T S {for four crepes}

2 cups chickpea{gram} flour
2 cups water
1/2 onion, diced
2 cloves garlic
2 handfuls spinach
2 handfuls mushrooms
Vegan cream cheese



For the creeps – Mix the chickpea flour, water, onion and 1 clover of garlic in a blender, leave to sit for 15 minutes. Heat a large frying pan over a medium heat, and melt a little coconut oil. Pour in one-quarter of the chickpea mixture and cook for 2-3 minutes, until bubbling and easy to flip. Turn over and cook for another 2-3 minutes.

For the filling – heat a little coconut oil in a large pan, mince the garlic and add to the pan with the mushrooms and spinach. Cook for 7-8 minutes until the mushrooms are cooked and the spinach wilted.

To assemble – spread each crepe with a little vegan cream cheese, and add one-quarter of the mushroom/spinach mixture, fold over and serve! I served these with roasted carrots and sweet potatoes when we had them the first time for dinner. They went down a treat.


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