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.

📝 Ingredients

• 7 crepes (or tortillas (check instructions for my homemade recipe))
• 1/2 Tbsp oil (or water)
• 1 onion (diced)
• 4.5 oz mushrooms, canned (or 9 oz (250 g) fresh)
• 10 oz chickpeas (cooked (or one 15 oz can, drained))
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 Tbsp soy sauce
• Salt, pepper, and red pepper flakes (to taste)
• 2 garlic cloves (minced)
• 3 oz spinach (fresh)

👨‍🍳 Instructions

1. 1You 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.
2. 2Heat 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.
3. 3Fry for a few more minutes, then add minced garlic and fresh spinach. Cook for 1-2 more minutes, then turn off the heat.
4. 4Pulse the filling in a food processor (do not over mix).
5. 5Put 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.
6. 6Heat a little oil in a pan and pan-fry the wraps from both sides for a few minutes until golden brown and crispy.
7. 7Garnish 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!