Chickpea Flour Crepes With Mushroom, Spinach& Cashews

Crepes are very thin pancakes that originated in France. These crepes are savory and satisfying and are packed with protein. I keep trying to save some at home to eat cold with tomatoes or avocado slices but have never managed because they are always eaten right away no matter how many I make! My picture is unfortunately lacking the spinach because I realized while cooking that I forgot to add it to my shopping list and therefore nobody bought it…


Chickpea Flour Crepes With Mushroom, Spinach& Cashews
Serves 4
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 1 1/2 cups chickpea flour
  2. 1 tsp salt
  3. 1 tbsp garlic powder
  4. 2 tbsp fresh rosemary, finely minced
  5. Black pepper
  6. 1 3/4 cups filtered water
  7. Cooking spray
  8. 2 lb mushrooms, sliced
  9. 1/2 yellow onion
  10. 4 twigs fresh thyme
  11. 1/4 cup dry white wine
  12. Salt, pepper
  13. 1 package baby spinach leaves
  14. 1/2 cup cashews (if possible soaked for a few hours)
  15. 1 tbsp lemon juice
  16. Salt, pepper
  17. Filtered water
  1. For the crepe batter mix flour, salt, garlic powder, pepper and rosemary. Whisk in water until smooth.
  2. For the cashew sauce process cashews in food processor until it resembles flower.
  3. Add Salt, lemon juice and water. Puree until creamy. Add more water to get the desired consistency.
  4. Heat a large non-stick skillet over medium heat and saute the onions over low/ medium heat. If they start to stick to the pan, add a teaspoon of water. Stir constantly for 2 minutes, then add mushrooms and increase the heat. Slightly brown them and deglaze with wine. Add thyme twigs and season with salt and pepper. Simmer until all the liquid has evaporated.
  5. Add the spinach leaves, cover the skillet and cook for 3 minutes until the leaves are wilted.
  6. Remove and discard thyme twigs
  7. Meanwhile heat a medium non-stick skillet over medium heat. Spray a little bit of cooking oil on the pan and pour some of the batter in the skillet. Immediately after you have poured the batter in, lift the pan and move it gently around in a circle so the batter will thin out. Fry until golden brown, flip and fry the other side.
  8. Place the crepe on a plate, cover to keep warm and do the same with the remaining batter.
  9. Arrange the crepes on plates, spoon cashew sauce over it, top with mushroom/ spinach filling and fold in half.

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