These vegan chickpea crepes are a healthy, delicious, and faux-fancy weeknight meal or brunch dish.
For the Crepes
- 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 + 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*
- 1 medium garlic clove, minced
- 2 tablespoons all-purpose flour
- 1 large bunch spinach (about 8 ounces), roughly chopped*
- Make the batter: 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).
- Meanwhile, start the filling: heat 2 tablespoons 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.
- 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.
- 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.
- 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.
- To cook the crepes, heat a small non-stick skillet over medium heat. Using a pastry brush or 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. Run a small spatula or butter knife around the crepe to loosen it, then slip the spatula underneath and flip the crepe. Cook for another minute or so.
- Transfer 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 crepes warm in a low-temp oven.)
- Divide the filling among the crepes and serve immediately.
- 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