Dairy-Free Savory Crepes with Spinach and Mushroom Filling
Elevate your brunch or dinner spread with these Dairy-Free Savory Crepes featuring a hearty spinach and mushroom filling. Crafted with chickpea flour, these light and flavorful crepes are naturally gluten-free and vegan, making them perfect for accommodating various dietary preferences. The filling combines tender baby spinach, golden cremini mushrooms, and aromatic garlic and thyme for a deliciously earthy bite. Each crepe is effortlessly crisped in a non-stick pan, encasing the nutrient-rich filling in a delicate yet satisfying wrap. Ready in just 40 minutes, these versatile crepes are ideal for everything from a quick meal to an impressive dish for gatherings. Serve them rolled or folded and enjoy a wholesome, plant-based treat that's as comforting as it is captivating.
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Recipe Information
Ingredients
- 1 cup chickpea flour
- 1.5 cups water
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- 4 cups baby spinach
- 8 ounces cremini mushrooms
- 2 cloves garlic
- 1 medium onion
- 1 teaspoon fresh thyme
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a mixing bowl, whisk together the chickpea flour, water, olive oil, and salt until smooth. The batter should have the consistency of thin pancake batter. Set aside to rest for 10 minutes.
While the batter rests, prepare the filling. Dice the onion and slice the mushrooms. Mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
Add the sliced mushrooms to the skillet and cook until they are golden brown and any liquid released has evaporated, about 5-7 minutes.
Stir in the baby spinach and fresh thyme, cooking until the spinach has wilted. Season with black pepper to taste. Remove from heat and set aside.
To cook the crepes, lightly grease a non-stick frying pan with a bit of oil, and heat over medium-high heat.
Pour in approximately 1/4 cup of the batter, swirling the pan quickly to spread it into a thin layer.
Cook for about 2 minutes, or until the edges begin to lift and the underside is lightly golden. Flip and cook for another 1-2 minutes on the other side.
Transfer the crepe to a plate and repeat with the remaining batter, greasing the pan lightly as needed.
Fill each crepe with a portion of the spinach and mushroom filling, folding or rolling to enclose the filling. Serve immediately.
Nutrition Facts
Calories |
1143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 25.2 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2356 mg | 50% | |
*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.
