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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Chickpea flour crepes with a creamy mushroom filling

    Published: Dec 13, 2012 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Chickpea flour crepes with a creamy mushroom filling

    Where does your cooking inspiration come from?

    Is it from magazines, recipes you see on the internet or cookbooks?

    Mine is a combination of all three, but I also get inspiration from restaurants when I eat out, however infrequent that may be.

    You all know I'm a little obsessed with mushrooms, so it's no surprise that I'm sharing with you yet another mushroom recipe, and this recipe was inspired by a visit to a restaurant, one of my husbands and my favourite restaurants.We'd visited for lunch, and mushroom crepes were on the menu. According to the menu they were mushroom and chickpea crepes, and I ordered them, not exactly sure what to expect from the description. However I was pleasantly surprised to discover the crepes were made of chickpea, or besan flour.  They were absolutely divine, and I left determined to recreate them at home.

    So today I'm sharing with you a recipe for chickpea flour crepes filled with a cream cheese mushroom and herb filling inspired by that lunch. While I wasn't lucky enough to get my hands on the recipe for the chickpea flour crepes I enjoyed at the restaurant, I remember the flavours and set about creating my own, which I'm sharing with you today.

    The great thing about these chickpea flour crepes is how versatile they are. They would make a delicious starter or main course. You could also make baby chickpea flour crepes and serve them as canapés with drinks.

    Chickpea flour crepes filled with a creamy mushroom, herb and cream cheese filling #vegetarian #recipe | deliciouseveryday.com

    Chickpea flour crepes filled with a creamy mushroom, herb and cream cheese filling #vegetarian #recipe | deliciouseveryday.com

    12 Treats of Christmas

    Don't forget to check out the other delicious treats in my 12 Treats of Christmas series.

    1. Strawberry & Chocolate Chip Wreath Bread
    Strawberry Vodka
    2. Strawberry infused Vodka
    Strawberry Vodka
    3. White Bean Dip & Sea Salt Pita Chips
    Strawberry Vodka
    4. Pumpkin & Harissa Vegetarian Sausage Rolls
    Black Forest Cheesecake Trifles
    5. Black Forest Cheesecake Trifles

    Recipe

    Socca (chickpea flour) crepes with creamy mushroom filling

    Chickpea Flour Crepe recipe from Food and Wine
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: Pastry
    Keyword: Chickpea Flour Crepe recipe, chickpea flour crepes, Delicious Everyday
    Servings: 4 people
    Calories: 2256kcal
    Author: Oh My Veggies

    Ingredients

    • 1 cup chickpea flour besan
    • ⅓ cup all-purpose flour
    • ¾ teaspoon salt
    • 1 ¼ cups milk
    • 1 tablespoon extra-virgin olive oil
    • ¼ cup water
    • 2 tbs of butter or olive oil
    • MUSHROOM FILLING:
    • 2 tbs of butter
    • 500 g of a mixture of button and portobello mushrooms chopped, 1 pound
    • 2 cloves of garlic minced
    • 200 g of cream cheese ½ pound
    • ⅓ cup of white wine
    • ¼ cup of water
    • 2 tbs of parsley finely chopped
    • 2 tsp of chives finely chopped
    • 2 tsp of dill finely chopped
    • 1 tbs of thyme leaves
    US Customary - Metric

    Instructions

    • Begin by making the crepes. Combine the chickpea flour with the all-purpose flour and salt in a large bowl and whisk to combine. Add the milk and whisk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes before whisking in the water.
    • Lightly brush a 7-inch crêpe pan with the butter or olive oil and set it over medium heat. Pour 3 tablespoons of the batter into the pan and swirl the pan to distribute evenly. Cook for 1 minute, or until the edges start to turn brown. Flip the crêpe and cook for 20 seconds before transferring to a large plate. Repeat with the remaining batter.
    • To make the mushroom filling, melt the butter in a large frying pan over a medium heat. Add the mushrooms and cook until the mushrooms have softened. Add the garlic, cream cheese, white wine and water and stir until smooth. Add the herbs and simmer over a low heat for 5 minutes.
    • To serve place spoonfuls of the mushroom mixture in the crepes and fold over or roll, whichever is you preference.

    Notes

    The crepes can be cooked up to 4 hours ahead and kept at room temperature before serving.

    Nutrition

    Calories: 2256kcalCarbohydrates: 146gProtein: 69gFat: 153gSaturated Fat: 65gCholesterol: 311mgSodium: 2839mgPotassium: 3469mgFiber: 20gSugar: 45gVitamin A: 4950IUVitamin C: 34.8mgCalcium: 660mgIron: 12.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Lentil Mushroom Meatballs
    Vanilla Pot de Creme Recipe »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE, mushrooms

    Reader Interactions

    Comments

    1. Liz A says

      November 30, -0001 at 12:00 am

      Wow! YOU are my inspiration, lots 🙂 Thanks for this recipe - love the look of those crepes. I will have to do them completely gluten free, maybe they'll need an egg?

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Aww Liz, thanks for your kind words :DI did find a few chickpea crepe recipes that only used besan flour, and no egg, so it might be fine just with the chickpea flour.

        Reply
    2. Rosa says

      November 30, -0001 at 12:00 am

      That is something I adore. Your filled crepe looks fabulous!Cheers,Rosa

      Reply
    3. thelittleloaf says

      November 30, -0001 at 12:00 am

      When I was vegetarian my Mum used to make me chickpea pancakes at least once every 2 weeks. I used to fill them with sliced cucumber, spring onion, tofu and sweet chilli sauce. This mushroom version looks delicious - lovely and creamy but still quite light.

      Reply
    4. Claire @ Claire K Creations says

      November 30, -0001 at 12:00 am

      Yum Jen! I love trying to recreate dishes at home. I'm like a Masterchef contestant trying to work out the ingredients.

      Reply
    5. Laura (Tutti Dolci) says

      November 30, -0001 at 12:00 am

      All of your mushroom recipes look incredible! This may be my favorite one yet :).

      Reply
    6. The Life of Clare says

      November 30, -0001 at 12:00 am

      I love besan flour. We've run out at the moment but these crepes sound so delicious that I might have to go get some more. The mushroom filling looks creamy and delicious. I find inspiration everywhere too, it's just find the time and money to try things out.

      Reply
    7. Christine @ Cooking Crusade says

      November 30, -0001 at 12:00 am

      Yum!! I love mushroom crepes soooo much and yours look great! Savoury crepes are such a lovely twist on the usual sweet - although its fun to whip up a huge batch and make both 😀 hehe

      Reply
    8. jas @ the gluten free scallywag says

      November 30, -0001 at 12:00 am

      Oh, man, it's been soo0o long since I've made savoury crepes! These look amazing, thanks for reminding me, I'll definitely be converting these babies to gluten free 🙂

      Reply
      • Jennifer says

        November 30, -0001 at 12:00 am

        Hey Jas, I saw a number of recipes just using chickpea flour, which, correct me if I am wrong, is gluten free, so hopefully it will be pretty easy. I also think buckwheat crepes would be really lovely too. 😀

        Reply
    9. Anjo Angela says

      November 30, -0001 at 12:00 am

      The mushroom filling looks to die for! Chickpea flour is very hard to come by where I live but I'll try it with spelt flour or some other thing. Definitely trying this out! Thanks for your lovely post Jennifer!Warm hugs for winter,Anjo Angela

      Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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