Vegan Savory Crepes with Spinach and Mushroom Filling

Savor the perfect balance of elegance and comfort with these Vegan Savory Crepes with Spinach and Mushroom Filling. Delicately thin and golden, the chickpea flour-infused crepes are a versatile, dairy-free foundation packed with subtle nuttiness. The hearty filling combines tender baby spinach, earthy cremini mushrooms, and aromatic garlic and onion, all sautéed to perfection and brightened with a splash of lemon juice. This plant-based recipe offers a gourmet experience with simple, wholesome ingredients, making it ideal for brunch, a light dinner, or a special occasion. Quick to prepare in under an hour, these crepes are as nutritious as they are delightful and can be customized with fresh herbs or a touch of olive oil for an added flourish.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Chickpea flour
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Baking powder
• 0.5 teaspoon Salt
• 2 tablespoons Olive oil
• 4 cups Baby spinach
• 8 ounces Cremini mushrooms, sliced
• 3 cloves Garlic, minced
• 1 medium Onion, finely chopped
• 1 tablespoon Lemon juice
• 0.25 teaspoon Black pepper
• 2 tablespoons Vegan butter

Directions

Step 1

In a mixing bowl, whisk together the all-purpose flour, unsweetened almond milk, chickpea flour, nutritional yeast, baking powder, and salt until smooth. Set aside to rest while preparing the filling.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and garlic, sauté until the onion becomes translucent, about 5 minutes.

Step 3

Add the sliced mushrooms to the skillet, cooking until they are browned and have released their liquids, approximately 7 minutes.

Step 4

Add the baby spinach to the mushrooms, stirring until wilted, roughly 3 minutes. Add in the lemon juice and black pepper, then remove from heat. Set the filling aside.

Step 5

Preheat a non-stick crepe pan or medium non-stick skillet over medium heat and lightly grease it with a bit of vegan butter or olive oil.

Step 6

Stir the crepe batter once more to ensure even consistency. Pour approximately 1/4 cup of the batter into the skillet, swirling the pan to evenly coat the bottom. Cook until the edges begin to lift and the bottom is lightly golden, about 2-3 minutes.

Step 7

Gently flip the crepe and cook the other side for an additional 1-2 minutes until lightly golden.

Step 8

Remove the crepe from the skillet and place it on a plate. Repeat the process with the remaining batter.

Step 9

To assemble, scoop a portion of the spinach and mushroom filling onto one half of each crepe and fold over the other half, or roll the crepe around the filling.

Step 10

Serve the crepes warm, optionally garnished with chopped fresh herbs or a drizzle of olive oil if desired.

Nutrition Facts

Serving size	(1054.3g)

Amount per serving	% Daily Value*
Calories	1193.3

Total Fat 57.6g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1936.5mg	0%
Total Carbohydrate 134.1g	0%
Dietary Fiber 14.7g	0%
Total Sugars 11.6g
Protein 36.0g	0%

Vitamin D 154.4IU	0%
Calcium 820.8mg	0%
Iron 13.9mg	0%
Potassium 1531.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.2%

Protein: 12.0%

Carbs: 44.7%