Gluten free vegan Savoury crepes

Easy savoury crepe, made from a mix of chickpea flour, delicious.

  • Servings: 6-8 crepes
  • Difficulty: medium
  • Print

Perfect as a breakfast or a dinner, these are easy to make. Eat them warm before they crisp up, and fill with your favourite toppings. I used vegan cheese, mushrooms, tomato and silverbeet

Crepe batter

  • 1 cup chickpea flour or besan
  • 1/2 cup potato starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon bicarb soda (baking soda)
  • 1 cup unsweetened almond milk
  • 1/2 cup water
  • 1.5 tablespoon of vegetable oil


  • 4 large button mushrooms
  • grated vegan cheese, to taste (I used 1 cup Biocheese)
  • a dozen cherry tomatoes
  • spinach or silverbeet, cut in small pieces


  1. Prepare the crepe batter: In a large bowl, combine all the ingredients and mix well. Leave to rest for 15-20 minutes.
  2. Prepare your pan. Heat up a very flat pan or crepe pan. When the pan is hot, add a small amount of oil with a brush or paper towel so it covers the entire surface. Pour the batter (I used a almost full 1/3 cup measure) in the center of the hot pan and swirl to cover the whole surface.
  3. Cook the crepe for about 2 minutes until the top looks dry (see pictures below). When ready, flip it. If the crepe is attached to the pan, you can use a spatula to lift the edges and flip or once loose you can flip it in the air 🙂
  4. On one half of the crepe, add the cheese, as well your other fillings. Cook for another 1-2 minutes until the batter is fully cooked and the cheese melted.  Fold the other side of the crepe over your fillings and slid the crepe out of the pan onto a plate.
  5. Repeat with the other crepes.
  6. Enjoy! 🙂

Eating crepes in France is often a family activity. As the crepes will take time to cook and often are cooked one after the other, it’s not uncommon that people will eat the crepe as soon as it’s ready, warm out of the pan, while the cook will make the next, or people will take turn to cook and flip the crepes.  If you wish to serve the crepes all at the same time, you can also cover the prepared crepes so they stay warm. Don’t let them dry. Alternatively you can cook the crepes without the fillings and let people add fillings afterwards, but I find the cheese will not melt as much (especially vegan cheese which required a fair amount of heat to melt. ) I find that chickpea flour has a taste and would not recommend this recipe for a dessert / sweet crepe. Hopefully I’ll post a different recipe for that 🙂  



Yes.. if you look closely there is a dog hair on my food… The recipe is not inclusive of delicious dog hair 🙂   



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