These hearty savory crepes are stuffed with healthy veggies, mushrooms, delicious chickpeas, and flavorful spices. Pan-fried in a skillet for a nice crunch, these delicious wraps won’t disappoint. The recipe is vegan, gluten-free, grain-free, quick, and easy to make.
Are you a fan of hearty pancakes, burritos, tacos, or taquitos? If yes, you might also love these savory crepes! My meatless wraps are the perfect snack or side dish for brunch, lunch, and dinner. These crunchy rolls are enjoyed by vegans, vegetarians, and meat-eaters alike.
All you need is a couple of pantry ingredients that you maybe already have at home. There are 12 ingredients in total, including the spices.
- The main ingredients are cooked chickpeas and you can either cook them from dry (soak before cooking) or use canned ones.
- To add a healthy touch to these gluten-free stuffed crepes, I also added fresh spinach. Frozen and thawed spinach should be fine too! Make sure to drain the water.
- Mushrooms add a “meaty” texture but can be replaced with your favorite meat replacement like vegan beef (e.g. textured soy protein). You can also leave them out and add more veggies instead.
- The other ingredients like onion, garlic, and spices add a nice flavor.
- Of course, you will also need either homemade crepes or store-bought tortillas. I made my own gluten-free crepes and I will explain in a second how I made them.
The list of ingredients with measurements and nutrition facts (calories, etc.) can be found in the printable recipe card below.
I made thin crepes using my recipe for Homemade Tortillas (click for the recipe). It’s gluten-free, grain-free, egg-free (opposed to traditional French Crêpes), and very easy to make. However, I used 2/3 cup (400 ml) of water to make the wraps thin like crepes.
t’s important to use a good quality pan to ensure that the crepes don’t stick to the pan or tear. I made the best experience with a non-stick pan and the worst experience with an iron cast pan.
If you don’t want to make my gluten-free crepes, you can also use store-bought tortillas. However, they are much thicker than crepes and the rolls will basically look like burritos. But maybe you already have your own crepe recipe that you love, so simply make this.
How To Make Savory Crepes?
This recipe is super easy to make and I will walk you through the simple steps. Make sure to also check out the step-by-step photos below for visual instructions.
STEP 1: Make the homemade crepes first or use store-bought tortillas/wraps of choice.
STEP 2: In a skillet, heat the oil over medium heat and add the diced onion and mushrooms. Sauté for 3-4 minutes, then add chickpeas, all spices, and soy sauce. Stir occasionally.
STEP 3: Fry for a few more minutes and stir in minced garlic. Also, add fresh spinach, cook for 1-2 more minutes, then turn off the heat.
STEP 4: Pulse the filling in a food processor or blender for some seconds (do not over mix).
STEP 5: Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla). Fold in the sides and then roll it up like a cigar. Do this with all remaining crepes. There is enough filling for 7 crepes.
STEP 6: Heat a little oil in a skillet and fry the wraps from both sides for a few minutes until golden brown and crispy. This step is optional but I prefer them warm and crunchy.
STEP 7: Garnish with fresh herbs (I used parsley) and serve with your favorite dip (I will recommend some recipes below).
Tips & Variations
Chickpeas: You can use cooked lentils or beans instead of chickpeas.
Dip: I drizzled these savory crepes with homemade Vegan Cheese Sauce but you can also drizzle them with hot sauce (e.g. Sriracha), ketchup, or vegan cream cheese (seasoned with salt, pepper, and lemon juice). Some other dip ideas are my favorite Chinese Garlic Sauce or my homemade Hoisin Sauce.
Add more veggies: You can add any other veggies of choice, for example, zucchini, cooked broccoli, asparagus, tomatoes (I know it’s a fruit).
Fold them differently: You can roll them up as I did, and they will look similar to taquitos/flautas or you can fold them like triangles. Either way, they’ll taste delicious!
How to store? Store leftovers covered in the refrigerator for up to 3 days. Reheat in a pan/skillet or in the oven.
This Recipe Is:
- Vegan (eggless, dairy-free)
- Free of cholesterol
- Easy to make with simple ingredients
- A great snack or side dish
- Perfect for brunch or dinner
- Quickly prepared
Should you give these tasty savory crepes a try, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes!
- 7 crepes or tortillas (*check instructions for my homemade recipe)
- 1/2 tablespoon oil or water
- 1 onion diced
- 4.5 oz (125 g) mushrooms, canned or 9 oz (250 g) fresh
- 10 oz (280 g) chickpeas cooked (or one 15 oz can, drained)
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon soy sauce
- Salt, pepper, and red pepper flakes to taste
- 2 garlic cloves minced
- 3 oz (85 g) spinach fresh
- To make homemade wraps, follow this recipe, but use 1 2/3 cup (400 ml) water to make the wraps thin like crepes. You can also use store-bought tortillas, however, the rolls will rather look like burritos.
- Heat oil over medium heat in a skillet and add the diced onion and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Also add chickpeas, all spices, and soy sauce.
- Fry for a few more minutes, then add minced garlic and fresh spinach. Cook for 1-2 more minutes, then turn off the heat.
- Pulse the filling in a food processor (do not over mix).
- Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla), fold in the sides and then roll it up (see step-by-step photos in the blog post). Do this with all remaining crepes. I had enough filling for 7 crepes.
- Heat a little oil in a pan and pan-fry the wraps from both sides for a few minutes until golden brown and crispy.
- Garnish with fresh herbs and serve with your favorite dip (check the recipe notes for suggestions). Store leftovers covered in the refrigerator. Reheat in a pan/skillet or in the oven. Enjoy!
- Veggies: You can add more veggies if you like, for example, zucchini, peppers, or tomatoes. You can use kale instead of spinach or other greens of choice.
- Chickpeas: Use canned chickpeas or cook them from dry. You can also use cooked lentils or beans instead of chickpeas.
- Dip: I drizzled these savory crepes with Homemade Vegan Cheese Sauce but you can also drizzle them with hot sauce (e.g. Sriracha), ketchup... Some other dip ideas are my favorite Chinese Garlic Sauce or my homemade Hoisin Sauce.
If you are using Pinterest, feel free to pin the following photos: