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pyramide of 6 crispy fried savory crepes on a turquoise plate
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Savory Crepes

These hearty savory crepes are stuffed with healthy veggies, mushrooms, delicious chickpeas, and flavorful spices. Pan-fried or air-fried for a nice crunch, these delicious wraps won't disappoint. The recipe is vegan, gluten-free, quick, and easy to make.
Course Brunch, Dinner, Side Dish
Cuisine vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 crepes
Author Michaela Vais

Equipment

  • Food processor*

Ingredients

  • 7 crepes or tortillas (check instructions for my homemade recipe)
  • ½ Tbsp 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 tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ Tbsp soy sauce
  • Salt, pepper, and red pepper flakes to taste
  • 2 garlic cloves minced
  • 3 oz (85 g) spinach fresh

Instructions

  • You can watch the video in the post for visual instructions.
    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.
    stack of homemade thin gluten free wraps on a plate
  • 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.
    Chickpeas, onion, garlic and spices in a black pan
  • Fry for a few more minutes, then add minced garlic and fresh spinach. Cook for 1-2 more minutes, then turn off the heat.
    Chickpeas, and spinach in a black pan
  • Pulse the filling in a food processor (do not over mix).
    processed spinach and chickpeas in a food processor
  • 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.
    Filling for savory crepes on a gluten-free tortilla
  • Heat a little oil in a pan and pan-fry the wraps from both sides for a few minutes until golden brown and crispy.
    6 burritos in a black pan
  • 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!

Notes

  • 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 use your favorite Vegan Cheese or drizzle them with hot sauce (e.g. Sriracha), ketchup... Some other dip ideas are my favorite Chinese Garlic Sauce or my homemade Hoisin Sauce.
  • Read the blog post for more useful tips, step-by-step photos, video, and to check out the air fryer method.
Nutrition Facts
Savory Crepes
Serving Size
 
1 crepe
Amount per Serving
Calories
144
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
24
g
8
%
Fiber
 
4
g
16
%
Sugar
 
7
g
8
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.