savory crepes

Savory crepes | Soy-free & Gluten-free

savory crepes

I got to tell you, nothing beats crepes! Savory or sweet, they still taste delicious!

Crepes are by far my favorite brunch meal or any meal for that matter.

Nothing is more satisfying than nice warm crepes with vegetable.

I made these crepes with chickpeas flour. They melt in the mouth even non-vegans will enjoy them. The trick is too add nutritional yeast and let them cook slowly. Have you ever tasted raw beans? Don’t! This thing is vil!

So, don’t rush these crepes cooking process. Believe me, you will be happy you did! Follow the same process if you want to make scrambled using chickpeas. savory crepes

Don’t go hunting the grocery store looking for overpriced chickpea flour when you are hoarding dry, perfectly good chickpeas. If you have a coffee grinder, you are golden!

and it’s way cheaper although a bit noisy. Don’t forget to use a stiffer if you don’t want to have chunks of peas in the flour.

That would be an unfortunate thing!

savory crepes


What to expect?

These savory crepes melt in the mouth,

delicious, soy-free,

and gluten-free.

As everything else I make, they are easy, quick, and drool-worthy!savory crepes

Savory crepes | Soy-free & Gluten-free

Golden easy melt in the mouth, sinfully delicious crepes. Just load those savory crepes with vegetable and you have a wonderful meal!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: Gluten-free, Soy-free, Vegan
Servings: 12
Author: Michaelle


  • 2 cups chickpea flour
  • 3 cups rice milk or coconut milk
  • 1/3 cup nutritional yeast
  • 1 tbsp. vegan butter melted or coconut oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tbsp. coconut sugar
  • 1 cup tomato puree
  • 1/2 cup fresh basil
  • 1/2 cup vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp. pepper
  • 1 cup oyster mushrooms sliced
  • 1/2 cup finely chopped onions
  • 1 tbsp. mashed garlic
  • 1/2 tsp. salt


  • In a blender or a food processor, add all the crepe ingredients. Blend until smooth.
  • In a non-stick pan, warm up the coconut oil or the butter.
  • Low heat
  • Add the crepe batter 1/3 cup at a time, swirl in the bottom of the pan to cover it.
  • Let cook for 5 minutes or until the surface bubble.
  • Flip, let cook until golden
  • Repeat the process for the rest of the batter.
  • Keep them warm in the overheat up to 200 degrees.
  • For the filling, warm up cook the garlic in the oil until golden.
  • Add the onions, let cook until translucent.
  • Add the mushrooms, vegetable broth, basil, puree, salt, and pepper.
  • Let simmer for 15 minutes.
  • Serve with the warm crepes.

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