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Savory chickpea crepes folded into triangle and filled with a creamy vegan spinach and mushroom filling.

Chickpea Crepes with Creamy Spinach and Mushrooms

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  • Author: thenewbaguette.com
  • 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

Description

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


Ingredients

Scale

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)

Instructions

  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.

Notes

  • 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.

Nutrition

  • 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