Chickpea crepes | Savoury mushroom pancakes

4.84 from 6 votes

Chickpea crepes | Savoury mushroom pancakes

Chickpea crepes are the vegan version of savury French pancakes. They are truly delicious and easy to make, perfect when you feel like eating something different.

These savoury pancakes are gluten free vegan crepes that are made with simple ingredients, yet they are delicious and fulfilling.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: French

Keyword: crepes, pancakes, Plant-Based, Vegan

Servings: crepes

Calories: 283kcal

Author: Nico

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 the crepes batter

1 cup chickpea flour or garbanzo bean flour
1¼ cup water
1 tablespoon olive oil
2 pinches salt

For the mushroom filling

35 ounces mushrooms I like to mix some white mushrooms, brown mushrooms, and portobello mushrooms.
4.5 ounces kale or spinach
1 tablespoon olive oil
2 cloves garlic
salt & pepper to taste

For the white sauce

2 cups unsweetened plant milk soy or oat
¼ cup all-purpose flour
3 tablespoons olive oil
2 pinches salt

USA - Metric

Instructions

Cook the mushrooms

In a pan, warm up the olive oil with two cloves of crushed garlic, then add chopped mushrooms and chopped kale.
Season with salt and pepper and cook on medium heat for about 10 minutes, till the mushrooms are cooked and the pan is dry.

Make the crepe batter

Blend together all ingredients for the batter: chickpea flour, olive oil, water and salt. Set aside.
You can use a regular blender or an immersion blender.

Make the white sauce

To a pot add the olive oil and the flour. Let warm up on medium heat till it bubbles, while stirring. Cook the mixture for a minute, then add the soy milk and a pinch of salt.
Cook on medium heat, while stirring continuously with a whisk, till the sauce thickens. It should take about 5 minutes.
You should aim for a creamy, smooth, and not-too-thick white sauce.

Cook the pancakes

Warm up a non-stick pan and brush it with oil. When the pan is hot, set the heat to low.
Pour a ladleful or about ⅓ of a cup of the batter in the centre of the pan.
Swiftly rotate the pan to distribute the batter across the pan. Add more batter if necessary.
Cook for about 4½ minutes before gently turning the pancake. Cook for another 30 seconds to 1 minute on the other side.
Do not overcook the crepe, or it'll get dry and hard to roll.
Transfer the crepe onto a clean plate, and repeat till you run out of batter.

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 on top.
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 and some mushrooms on top of the crepes.
You can even top with some vegan cheese, then bake in the oven with the broiler function till golden on top. It should take about 10 minutes.

Video

Nutrition