clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Savory chickpea crepes folded into triangle and filled with a creamy vegan spinach and mushroom filling.

Chickpea Crepes with Creamy Spinach and Mushrooms

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.22 out of 5)
  • Author:
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: About 12 crepes 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: French, Italian
  • Diet: Vegan


These vegan savory chickpea crepes are a healthy, delicious, and faux-fancy weeknight meal or brunch dish.



For the Socca

  • 1 cup chickpea flour
  • 1 1/4 cups water
  • 1 tablespoon extra virgin olive oil, plus more for cooking
  • 1/2 teaspoon fine sea salt

For the Filling

  • 2 tablespoons extra virgin olive oil
  • 8 ounces cremini mushrooms, sliced
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup mushroom or vegetable broth
  • 1/2 cup unsweetened unflavored non-dairy milk (See Note)
  • 1 tablespoon white miso (See Note)
  • 1 medium garlic clove, minced
  • 2 tablespoons all-purpose flour
  • 1 large bunch spinach (about 8 ounces), roughly chopped (See Note)


  1. Start the socca. In a large bowl, combine 1 cup chickpea flour, 1 1/4 cups water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Whisk until completely smooth. Let stand at room temp for at least 30 minutes (or up to 24 hours in the fridge).
  2. Meanwhile, start the filling. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms with a pinch of salt and pepper, and cook until they’re browned all over, stirring occasionally, about 8 minutes.
  3. Meanwhile, in a bowl or measuring cup, combine 1 cup broth, 1/2 cup milk, and 1 tablespoon miso, and whisk to dissolve the miso. Set aside.
  4. Stir 1 minced garlic clove and 2 tablespoons all-purpose flour into the mushrooms and cook for 30 seconds. Then add the broth mixture. Bring to a simmer and cook until the sauce is thickened, 5 to 7 minutes.
  5. Add the spinach a handful at a time, stirring until it wilts before each addition. Continue cooking until the spinach is completely wilted, 1 to 2 minutes more. Set the sauce aside and keep warm.
  6. To cook the socca, heat a small non-stick skillet over medium heat. Using a pastry brush or a folded paper towel, lightly brush the skillet with oil. Pour in a scant 1/4 cup of the batter and immediately swirl it around to coat the skillet – the batter should sizzle right away; if it doesn’t, the skillet isn’t hot enough. Cook for 1 to 2 minutes, until the crepe looks dry. Flip and cook for another minute or so. Transfer the crepe to a plate and continue cooking the rest of the batter, brushing the skillet with more oil before each crepe. (You may keep the cooked socca warm in a low-temp oven.)
  7. Divide the filling among the crepes and serve.


  • Be sure to use a neutral-flavored milk, like cashew or oat milk. Do not use almond milk, since its nutty flavor will overpower and ruin the sauce.
  • If you don’t have miso, use a tiny amount of soy sauce (start with 1/2 teaspoon) instead.
  • I like to use mature spinach in this dish because it retains some texture after cooking. But you can use baby spinach if it’s all you have – there’s no need to chop baby spinach.


  • Serving Size: 3 crepes w/ filling
  • Calories: 240
  • Fat: 12.7 g
  • Carbohydrates: 23.7 g
  • Fiber: 4.4 g
  • Protein: 9.1 g

Keywords: socca, chickpea flour, vegan, mushrooms, spinach