Please think of the trees before you print this page. Vegan.io looks great on mobile devices too!

Viewing this page on an iPad? Rotate the screen to switch to kitchen mode.

Chickpea Crepes with Spinach and Mushroom

Chickpea Crepes with Spinach and Mushroom

Today we have in store a recipe like no other. These vegan chickpea crepes with Spinach and Mushrooms are an absolute delight. And, we like to be a little extra sometimes, so this time we added a  super creamy sauce for another layer of flavour. 

I really like having versatile recipes that I can use for either breakfast, lunch, or dinner. These protein crepes are perfect for that. We added a good mix of ingredients to make sure you get a nourishing meal at any time of the day. 

For the filling, I stir-fried sliced onions, mushrooms, and spinach on a bit of olive oil. This is one of my favourite veggie-combo since it is jam-packed with nutrients and it has a ton of flavour. Also, all the veggies here will release water when you cook them and it adds the perfect amount of moisture to this dish. 

My initial plan was to just cook normal crepes and fill them with the veggies. But as I said before, we love going the extra mile here. Also, we needed a good dose of protein to make this meal complete.

Chickpea Crepes with Spinach and Mushroom ingredients

To get our protein in we mixed the wheat flour with some chickpea flour. I also added a dash of two of my favourite spices, ground cumin, and turmeric powder. As you can imagine these protein crepes come out incredibly flavourful. 

I shouldn't confess to this, but sometimes, if I have any leftover crepes I snack on them. Just the plain crepes dipped in whatever sauce I have handy. I have a hard time going back to regular crepes now that I've tried these ones. Now, I make most of my savoury dishes with chickpea crepes. 

The last element of this delicious dish is the super yummy and creamy sauce. Before I get into what goes into the sauce, I have to say that the sauce is definitely an extra touch. I made it because I was a bit concerned about the crepes being too dry with just the filling. It turned out that they are not! 

sliced mushroom and crepes mix

Whenever I make chickpea crepes I like having the sauce around since it's so delicious and it's quite easy to make. You just have to mix everything together! I usually do it in a food processor but you can also use a blender, the result won't be much different.  

We need olive oil, nutritional yeast, lemon juice, sliced onion, sea salt, black pepper, water, and cashew nuts. The nuts are what make this sauce super creamy and thick. But you have to make sure you soak the cashew nuts ahead of time to get a perfect consistency. 

Ok, so now we are ready to put these vegan crepes together. Add a spoon full or so of filling to each crepe, you can roll them or leave them open. I like to leave the sauce on the side. But it is also nice to drizzle it over your delicious vegan crepes. It makes them look super pretty once you get them to the table.

Chickpea Crepes with Spinach and Mushroom close up

Ingredients
8
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Gluten, Mushrooms

Ingredients

For the chickpea crepes

  • 138 g chickpea flour
  • ½ tsp ground cumin
  • 1 tsp olive oil
  • ½ tsp sea salt
  • ¼ tsp turmeric powder
  • 473 ml water
  • 60 g wheat flour

For the vegetables

  • 454 g button mushroom (sliced)
  • 312 g frozen spinach (unthaw)
  • 1 tsp olive oil
  • ½ medium onion (sliced)

For the sauce

  • 1 dash black pepper (ground)
  • 75 g cashew nuts (soaked) (soak over night in water)
  • ¼ lemon (juiced)
  • 2 tbsps nutritional yeast
  • 1 tsp olive oil
  • ½ medium onion (sliced)
  • ½ tsp sea salt
  • 59 ml water

Directions

  1. Use a big bowl and mix all the ingredients for the crepes batter with a whisk.
  2. For the flat bread heat up 1/4 Tsp of oil and add some batter, fry from each side until golden brown for about 1-3 minutes.
  3. To prepare the vegetables heat up the oil in a skillet, add the onion for the sauce as well and sautee for 3-5 minutes. Set half of the onion aside for the sauce.
  4. Add the mushrooms and stir fry until slightly brown on high heat for about 5-10 minutes.
  5. Add the spinach and stir it a little bit until heated up properly.
  6. Add the ingredients for the sauce to a blender and blend until smooth and adjust taste.
  7. Serve the crepes with some vegetables inside and some sauce, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

Get Weekly Meal Plans

Vegan.io sends weekly meal plans straight to your inbox along with grocery lists and nutritional information.

Find Out More!