Our savory crepes recipe with chickpea flour is delicious and easy to make, perfect when you feel like eating something special.

These savory pancakes are wholesome, nutritious, and stuffed with a mushroom and kale filling, and garnished with a quick and tasty white sauce.

savory crepes with white sauce

Check out our best chickpea recipe collection!

Savory crepes are French-style pancakes you can fill with any savory filling of your liking.

You can make savory crepes with an egg-based batter or chickpea flour-based batter.

We love making them with an easy and nutritious chickpea flour batter, then filling them with comforting sautéed mushrooms, kale or spinach, and an easy white sauce filling.

We encourage you to take this recipe as a guideline and customize the filling to your liking. Feel free to add other vegetables, cheese, or any filling you love.

Thanks to the chickpea flour, this savory crepes recipe is naturally vegan and gluten-free – although to make the filling gluten-free and vegan, you’d have to use gluten-free and dairy-free ingredients.

For sweet crepes that you can fill with Nutella, or serve with lemon juice and sugar, check out our vegan crepes recipe.

savory crepes on a plate

Ingredients

Savory crepes batter

Chickpea flour

Chickpea flour or garbanzo bean flour is a versatile ingredient that enables us to replace eggs and regular flour in this crepe recipe.

You can find chickpea flour in most supermarkets these days, and if you don’t know how to use leftovers, check out our chickpea flour muffins or vegan frittata – they are delicious.

Olive oil

Extra virgin olive oil adds flavor and a little fat necessary to make these pancakes delicious.

Water

To make the batter. Cold tap water is fine.

Salt

Sea salt or kosher salt to add flavor to the batter.

Mushroom and spinach filling

Mushrooms

You can use white mushrooms, brown mushrooms, cremini, baby Bella, portobello mushrooms, chantarelle, or any other mushroom of your liking.

Greens

Use spinach, kale, or chard for the filling. They are all perfect with mushrooms.

Garlic

The garlic aroma is perfect with this recipe. You can use a teaspoon of garlic powder if you don’t have fresh garlic.

Salt, pepper, olive oil

We use sea salt, black pepper, and extra virgin olive oil to sauté the mushrooms.

Quick white sauce

Milk

You can use any milk, from whole milk to unsweetened soy milk.

Fat

You can use olive oil, unsalted butter, and dairy-free butter.

Flour

We recommend all-purpose flour for white sauce.

Salt and pepper

Add a pinch of sea salt and freshly ground black pepper for flavor.

Instructions

Make mushroom filling

In a large skillet, warm up the olive oil. Add a crushed clove of garlic, sliced mushrooms, and chopped kale leaves.

Vegetable filling

Season with salt and pepper and cook for about 10 to 15 minutes until the pan is dry and the mushrooms start to brown.

Sauteed vegetables

Make white sauce

In the meantime, make a quick white sauce. Melt butter in a small saucepan over medium heat.

Add the flour and stir until the mixture bubbles, then add milk, salt, and pepper.

Stir over medium heat until the white sauce thickens; it should only take about 5 minutes.

oil and milk in a pot

For this recipe, you want a relatively liquid white sauce, so don’t overcook it, as it will keep getting thicker as it cools down.

Set aside, remembering to stir it from time to time to avoid lumps, then prepare the savory crepes batter.

White sauce ready to use

Note: we like to keep our white sauce simple; however, if you want a richer and creamier white sauce feel free to add cream cheese, grated gruyere cheese, sour cream, grated parmesan cheese, or shredded cheddar. Alternatively, you can add shredded dairy-free cheese.

Make the savory crepe batter

Add chickpea flour, water, olive oil, salt, and pepper to a mixing bowl.

Blend with an immersion blender for a few seconds until the batter is smooth and without lumps.

batter after blending

Warm up a non-stick pan and brush it with oil. Our pan is 28 cm or 11 inches, but a smaller one will do too.

batter on a hot pan

When the pan is hot, lower the heat and pour a ladleful of the batter in the center, rotating the pan to distribute the mixture.

Cook on low heat for about 1.5 to 2 minutes, then turn the crepe and cook for another 30 to 60 seconds without letting it get too dry. 

savory crepe cooking

Once cooked, place the pancakes on a plate and repeat the process until you run out of batter. With our doses and an 11-inch pan (28 cm), you’ll get 6 pancakes.

cooked crepes

Serve the crepes

Option 1

Spread two tablespoons of white sauce onto half a pancake, add two to three tablespoons of mushroom filling, a sprinkle of pepper, and roll the pancake on itself. 

Note: The picture shows mushrooms first, but actually, it’s better to put the white sauce first, then the mushrooms, then roll them.

white sauce in crepes
roll the crepes

Arrange the pancakes on a plate; one to two per person should be enough.

Drizzle them with some more white sauce, then some mushrooms, another drizzle of white sauce, and optionally a sprinkle of parmesan cheese and fresh parsley on top.

savory crepes on a plate

Option 2

Take an oven dish, cover the base with white sauce, then roll the crepes as instructed in method 1. 

Arrange them into the oven dish, one next to the other, and cover with white sauce, then mushrooms on top, and more white sauce.

savory crepes in a baking dish

Sprinkle with parmesan or dairy-free cheese and gratin in the oven at max temp and with the broiler function on for 10 – 15 minutes until the cheese melts and the crepes are warm.

Sprinkle with chopped parsley and serve.

crepes as a lasagna

Serving suggestions

Serve with a crisp green salad, such as:

Variations

Fill with leftover stews and salads; it’s a great way to clean up your fridge! Try these veggie-packed ideas as fillings:

Storage

Refrigerator: to store savory crepes without the filling, put them on a plate, one on top of the other, then cover them with plastic wrap and keep them in the refrigerator for up to 4 days.

To store with the filling, put the crepes in an airtight container and store in the refrigerator for up to 3 days, then reheat in the microwave or a preheated oven at 350°F or 180°C for about 15 to 20 minutes.

Freezer: you can freeze the crepes with and without the filling. To freeze the crepes without filling, let them cool down, stack them on a plate, wrap them in plastic and freeze them for up to three months—Thaw in the microwave.

To freeze them filled, do so directly in the baking dish for up to three months. Next, thaw them in the microwave, then bake them in a preheated oven at 350°F or 180°C for 15 to 20 minutes.

More chickpea flour recipes

If you’re new to cooking without eggs, take a peek at these easy egg-free recipes:

For many more dinner ideas, check out our mains category page.

savory crepes with filling

Chickpea Crepes

By: Nico Pallotta
4.92 from 12 votes
Our savory crepes recipe with chickpea flour is delicious and easy to make, perfect when you feel like eating something special.
These savory pancakes are wholesomenutritious, and stuffed with a mushroom and kale filling, and garnished with a quick and tasty white sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 crepes
Course: Main Course
Cuisine: International

Equipment

  • Immersion blender or regular blender
  • non-stick pan or crepes pan 9" to 11" – 24 to 28 cm – is best. Ours is 11"/28cm.
  • Whisk

Ingredients

For Crepes Batter

  • 1 cup chickpea flour or garbanzo bean flour
  • cup water
  • 1 tablespoon olive oil
  • ½ teaspoon salt

For Mushroom Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic crushed
  • 2 pounds mushrooms white mushrooms, brown mushrooms, and portobello mushrooms.
  • 5 ounces kale or spinach
  • 1 teaspoon salt and 2 twists black pepper

For White Sauce

  • 2 cups unsweetened plant milk soy or oat
  • ¼ cup all-purpose flour
  • ¼ cup butter or dairy-free butter or 3 tbsp olive oil
  • ½ teaspoon salt

Instructions 

MAKE MUSHROOM FILLING

  • In a large skillet, warm up the olive oil. Add a crushed clove of garlicsliced mushrooms, and chopped kale leaves.
    Season with salt and pepper and cook for about 10 to 15 minutes until the pan is dry and the mushrooms start to brown.
    Sauteed vegetables

MAKE WHITE SAUCE

  • In the meantime, make a quick white sauce. Melt butter in a small saucepan over medium heat.
    Add the flour and stir until the mixture bubbles, then add milksalt, and pepper.
    Stir over medium heat until the white sauce thickens; it should only take about 5 minutes.
    white sauce in a white pot

MAKE THE SAVORY CREPE BATTER

  • Add chickpea flour, waterolive oilsalt, and pepper to a mixing bowl.
    Blend with an immersion blender for a few seconds until the batter is smooth and without lumps.
    batter after blending

COOK PANCAKES

  • Warm up a non-stick pan and brush it with oil. Our pan is 28 cm or 11 inches, but a smaller one will do too.
    When the pan is hot, lower the heat and pour a ladleful of the batter in the center, rotating the pan to distribute the mixture.
    Cook on low heat for about 2 to 3 minutes, then turn the crepe and cook for another 30 to 60 seconds without letting it get too dry. 
    batter on a hot pan
  • Once cooked, place the pancakes on a plate and repeat the process until you run out of batter.
    cooked crepes

SERVE

  • OPTION 1: Add a tablespoon or two of white sauce on half the crepe. Then add two tablespoons of mushrooms on top. Roll the pancakes and arrange on a plate.
    Drizzle with some white sauce and mushrooms.
    savory crepes on a plate
  • OPTION 2: You'll need an oven dish. Cover the bottom of the oven dish with 4 tablespoons of white sauce.
    Then, add 1½ tablespoons of white sauce on half of the crepe. Add mushrooms on top of the white sauce, roll the pancake, and arrange it in the oven dish.
    Repeat until your oven dish is full, then drizzle some white sauce, mushrooms, and grated parmesan.
    savory crepes in a baking dish
  • Gratin in the oven at max temp and with the broiler function on for 10 – 15 minutes until the cheese melts and the crepes are warm.
    crepes as a lasagna

Notes

Nutrition information is an estimate for 1 crepe out of 6.

Nutrition

Calories: 283kcal, Carbohydrates: 26g, Protein: 13g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 0mg, Potassium: 920mg, Dietary Fiber: 4g, Sugar: 7g, Vitamin A: 2442IU, Vitamin B6: 1mg, Vitamin C: 35mg, Vitamin E: 4mg, Vitamin K: 159µg, Calcium: 160mg, Folate: 157µg, Iron: 3mg, Manganese: 1mg, Magnesium: 60mg, Zinc: 2mg
Tried this recipe? Leave a comment below or mention @theplantbasedschool on Instagram. We are also on Facebook, Pinterest, YouTube, and TikTok.

If you liked these crepes, you might also like:


Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

4.92 from 12 votes (9 ratings without comment)

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Recipe Rating




6 Comments

  1. 5 stars
    Made 1/2 the crepe recipe into silver dollar sized bites with just blue & pink oyster mushrooms as a quick breakfast for two – how incredibly filling & delicious. The batter is definitely a keeper. Thanks for providing weight measurements too!

    1. So happy you enjoyed them, it’s our pleasure ❤️

      Thank you very much for taking the time to leave a rating and a comment here. Kindest,
      Louise

    1. 5 stars
      Interesting recipe. Made it, with 2 variaions. I added cooked butterbeans to the mushrooms to add protein.I also used rice flour instead of plain flour in the sauce to make it entirely gluten free. Grazie Nico.