Vegan Chickpea Crepes with Mushrooms, Cheese, and Spinach
Vegan; includes gluten-free option
Ingredients
Crepe Batter
  • 1cup chickpea (garbanzo) flour
  • 1cup low-sodium vegetable stock or watergluten free if desired
  • 2tbsp nutritional yeast
  • 1/4tsp black salt
  • 1/2tsp garlic powder
  • 1/2tsp paprika
  • 1/4tsp tumeric
  • 1tsp Dijon mustardgluten free if desired
Filling
  • 1tsp vegan butter
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • 2cups sliced white or brown mushrooms
  • 2handfuls fresh spinach (about 3 cups)
  • 1/2cup grated mozza or cheddar vegan cheese
  • pea shoots, for servingoptional
  • Hot sauceoptional
Instructions
  1. To make crepe batter, in medium bowl, combine chickpea flour, vegetable stock, nutritional yeast, black salt, garlic powder, paprika, turmeric, and Dijon mustard. Mix well. Set aside.
  2. To make filling, in medium pan, melt vegan butter over medium heat. Add onion and garlic and sauté until softened and translucent. Add sliced mushrooms and sauté until golden brown. Add spinach and cook until spinach wilts, about 3 to 4 minutes. Remove from heat, drain, and set aside.
  3. Brush nonstick pan with a little oil and warm over medium heat, ensuring pan is hot before beginning. Pour 1/2 cup batter into pan and swirl around, taking care not to stretch too thin, or it will break. Allow to cook until it starts to get dry on top and bubbles start to form around edges, about 3 to 4 minutes. If you’re unsure, take a peek underneath using thin blade of spatula: The bottom should be golden brown.
  4. Spoon 1/2 cup (more or less if you desire) filling onto one half of crepe. Top with 1/3 of the grated vegan cheese. Use spatula to lift one side of crepe and fold it over, then press down to seal
  5. Place lid over pan, turn heat to low, and cook for 2 to 3 minutes longer to melt cheese. If you don’t have a lid for your pan, a plate will work too. Once cheese has melted, carefully slide crepe from pan. Repeat for remaining 2 crepes.
  6. Serve with pea shoots and hot sauce, if desired.
Recipe Notes

Per crepe: 302 calories; 12 g protein: 12 g total fat (1 g sat fat); 35 g carbohydrates (6 g sugars, 5 g fiber); 679 mg sodium