savory crepes
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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.