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Savory Veggie Crepes

The recipes in the breakfast section of my blog seem to be lacking savory 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 -


  • 1 cup chickpea/garbanzo bean flour

  • ½ cup tapioca starch

  • 1 ⅔ cup water

  • ¼ tsp salt


  1. Whisk the ingredients together in a large bowl.

  2. 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.

  3. Cook for 1-2 minutes and flip the crepe to cook the other side for another minute. Transfer to a plate to cool.

  4. Repeat these steps until you have used up all the batter.

Veggie Filling -


  • 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


  1. 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.

  2. 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.


*For some more variety, you can switch out the chickpeas with black or cannellini beans.

Put It Together -

  1. 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.

  2. 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”.

  3. Garnish with fresh minced chives and drizzle with a coconut “cheese” sauce.

  4. 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,


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