The recipes in the breakfast section of my blog seem to be lacking savory dishes...so here’s an amazing savory crepe recipe for my savory food lovers! I absolutely love this one! If it has the power to turn me, someone who only eats sweet foods for breakfast, into a savory crepe addict, then it must be good! What's more, these crepes are filled with nutrient-dense ingredients like chickpeas, mushrooms, spinach, and so much more!
Savory Veggie Crepes
Gluten-free, dairy-free, egg-free
Yield: 4 crepes
Prep Time: 20 min
Cook Time: 25 min
Total Time: 45 min
Crepes -
Ingredients:
1 cup chickpea/garbanzo bean flour
½ cup tapioca starch
1 ⅔ cup water
¼ tsp salt
Directions:
Whisk the ingredients together in a large bowl.
Heat a little oil on a non-stick pan over medium heat. Pour about ½ cup of the mixture onto the pan. Tilt the pan if needed, so the batter evenly spreads and covers the whole pan.
Cook for 1-2 minutes and flip the crepe to cook the other side for another minute. Transfer to a plate to cool.
Repeat these steps until you have used up all the batter.
Veggie Filling -
Ingredients:
Half of a medium red onion, diced
5 baby bella mushrooms, diced
1 ½ cup cooked chickpeas*
½ cup sweet yellow corn
2 garlic cloves, minced
2 cups fresh baby spinach
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon ground paprika
1 tablespoon reduced-sodium tamari (or soy sauce)
Salt, black pepper, and red pepper flakes, to taste
Directions:
In a large skillet, over medium heat, saute the diced onion and mushrooms for about 3 minutes, stirring to combine. Next, add the chickpeas, corn, spices, seasonings, and tamari.
After the onion and mushrooms are fully cooked and seasoned, add in the garlic and spinach. Cook for 2-3 more minutes, then remove from heat.
Notes:
*For some more variety, you can switch out the chickpeas with black or cannellini beans.
Put It Together -
Transfer the veggies to a food processor and pulse the mixture 10-15 times. Don’t over mix the filling. You should still be able to see all the individual veggies after pulsing.
Spoon about 3-4 tablespoons of the filling onto each crepe. Slightly fold in the sides and bottom of each crepe and roll it up “hot-dog style”.
Garnish with fresh minced chives and drizzle with a coconut “cheese” sauce.
Enjoy!
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive
With love,
Merry
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