Prepare vegan béchamel sauce by following our recipe or buy pre-made vegan béchamel or white sauce.
For crepes batter
In a bowl, whisk together the chickpea flower and the whole wheat flour.
Add soy milk and salt to the dry mix and whisk into a batter. Once smooth, set aside in the fridge while you prepare the mushroom filling.
For mushroom filling
Cut mushrooms into thin slices, set aside.
Finely chop garlic and onion.
On a pan, fry garlic and onion in 1/2 cup of water.
When the water has evaporated, add the sliced mushrooms, cover with a lid, and let cook on medium heat for 10 minutes.
Do not add any water. The mushroom will release plenty of it.
After 10 minutes, remove the lid and let cook until the water from the mushrooms has evaporated.
Add spinach and finely chopped parsley to the mushrooms and fold in gently. Stir and sauté for a few more minutes. Set aside.
To build the crêpes (french pancakes)
On a hot non-stick pan portion the batter using a ladle, flatten, and cook the pancake for about 90 seconds per side.
Set aside on a plate when cooked. Proceed with the next one till you run out of batter.
Take one pancake at a time on a separate plate and add one or two spoons of the béchamel sauce on the whole surface of the pancake. Then add the mushroom filling on half of the pancake.
Roll the pancake and place it on a plate. Pour some béchamel sauce on top and sprinkle with parsley and nutritional yeast. Enjoy :-)