Light and naturally gluten-free chickpea crepes are filled with a creamy, savoury blend of sautéed mushrooms, spinach, and ricotta. Finished with fresh herbs and a hint of lemon, these versatile crepes make a delicious vegetarian brunch or light dinner option.
Chickpea Crepes with Spinach, Mushroom & Ricotta Filling
Prep time :
35 minutes (includes batter resting time)
Cook time :
15 minutes (cooking crepes and baking filled crepes)
Serves :
6
Total Time :
50 minutes
Chickpea Crepes with Spinach, Mushroom & Ricotta Filling
Ingredients
For the Crepes
- 1 cup chickpea flour
- 1 cup water
- 1½ tsp extra virgin olive oil
- Sea salt, to taste
- Extra virgin olive oil for frying
For the Filling
- 1 tbsp extra virgin olive oil
- 1 garlic clove, chopped
- 100g fresh mushrooms, chopped
- 245g ricotta
- 150g cooked spinach, finely chopped
- 2 tbsp flat-leaf parsley, chopped
- 1 tsp salt
- ½ tsp pepper
- 1 egg, beaten
- Fresh lemon juice, to taste
- Truffle oil (optional)
Method
Prepare the Crepe Batter:
- Sift chickpea flour into a mixing bowl. Add water, 1½ tsp olive oil, and a pinch of sea salt. Whisk until smooth.
- Cover with a tea towel and let rest for 30 minutes to 2 hours so the flour can fully absorb the liquid.
Cook the Crepes:
- Preheat your grill and place an oven tray just below the grill element. Heat a teaspoon of olive oil in a non-stick frying pan over medium heat.
- Whisk the rested batter and pour half into the pan, swirling to coat the bottom evenly. Transfer the pan to the oven under the grill and cook for 3–5 minutes, until the top blisters and browns.
- If it browns too quickly, move the pan to a lower rack. Remove and carefully lift the crepe with a spatula.
- Repeat with the remaining batter. Set aside to cool.
Make the Filling:
- Heat 1 tbsp olive oil in a frypan over medium heat. Sauté garlic until soft, then add chopped mushrooms and cook for a few minutes.
- Season with salt, pepper, and parsley. In a bowl, combine ricotta, cooked spinach, mushroom mixture, and beaten egg.
- Add lemon juice and truffle oil (if using). Adjust seasoning to taste.
Assemble and Bake:
- Preheat oven to 180°C. Place 2–3 tablespoons of filling onto each crepe and fold in half.
- Arrange on a greased baking tray, season with sea salt, and bake for 5 minutes or until warmed through. Serve immediately.
Chef’s Tip
These crepes are naturally gluten-free. For a dairy-free alternative, swap the ricotta with a plant-based cheese or tofu ricotta. You can also add a handful of grated parmesan or pecorino for extra savouriness if not strictly dairy-free.
