Savoury Chickpea Crepes with Creamy Mushrooms & Spinach

By foodiva

A delicious, healthy, gluten-free, low carb, high protein and vegan breakfast!

Ingredients

• 160 g / 1 cup gram flour (chickpea flour*)
• 240 ml / 1 cup water
• A pinch of salt and pepper
• 1 small onion, finely chopped or grated
• 3 garlic cloves, minced
• 1 tbsp mixed herbs
• Olive oil
• Olive oil
• 300 g chestnut mushrooms, sliced
• 2 large handfuls of spinach
• Cashew cheese sauce (or you can use shop-bought vegan cream cheese)
• Water

Details

Preparation time 10mins
Cooking time 10mins
Adapted from wallflowerkitchen.com

Preparation

Step 1

Instructions To make the chickpea crepes
In a medium bowl, mix together the chickpea flour and water. Don't worry if the mixture is a bit lumpy or thin.
Stir in the rest of the ingredients and leave to sit for 10 minutes.
Meanwhile, heat up your crepe maker (heat setting 4) or a non-stick frying pan, brushed with a small amount of oil.
Add a ladle-full of mixture and spread out, adding more mixture if needed to cover the base of the crepe maker or frying pan. Cook for approximately 4 minutes before gently flipping over and cooking the other side, until golden brown.
Repeat with the rest of the mixture. Creamy mushrooms and spinach
Drizzle some olive oil in a pan and cook the sliced mushrooms on medium heat for a few minutes until lightly browned and softened. Add the spinach and stir well to allow it to cook down.
Add a few dollops of the vegan cheese sauce and stir everything together. Add a drop of water if it's too thick. Allow to simmer for a couple of minutes to heat through. To serve
Serve the chickpea crepes folded, stuffed with a dollop of the creamy mushroom filling. Enjoy!

Instructions