Savory Crepes With A Veggie Filling

Are you a fan of hearty pancakes, burritos, tacos, or taquitos? If yes, you might also love these savory crepes! My meatless wraps are the perfect snack or side dish for brunch, lunch, and dinner. These crunchy rolls are enjoyed by vegans, vegetarians, and meat-eaters alike.

Simple Ingredients

All you need is a couple of pantry ingredients that you maybe already have at home. There are 12 ingredients in total, including the spices.

The main ingredients are cooked chickpeas, and you can either cook them from dry (soak before cooking) or use canned ones. To add a healthy touch to these gluten-free stuffed crepes, I also added fresh spinach. Frozen and thawed spinach should be fine too! Make sure to drain the water. Mushrooms add a “meaty” texture but can be replaced with your favorite meat replacement like vegan beef (e.g. textured soy protein). You can also leave them out and add more veggies instead. The other ingredients like onion, garlic, and spices add a nice flavor. Of course, you will also need either homemade crepes or store-bought tortillas. I made my own gluten-free crepes and I will explain in a second how I made them.

The list of ingredients with measurements and nutrition facts (calories, etc.) can be found in the printable recipe card below.

Homemade Wraps

I made thin crepes using my recipe for Homemade Tortillas (click for the recipe). It’s gluten-free, egg-free (opposed to traditional French Crêpes), and very easy to make. However, I used 2/3 cup (400 ml) of water to make the wraps thin like crepes. It’s important to use a good quality pan to ensure that the crepes don’t stick to the pan or tear. I made the best experience with a non-stick pan and the worst experience with an iron cast pan. If you don’t want to make my gluten-free crepes, you can also use store-bought tortillas. However, they are much thicker than crepes and the rolls will basically look like burritos. But maybe you already have your own crepe recipe that you love, so simply make this.

How To Make Savory Crepes?

This recipe is super easy to make, and I will walk you through the simple steps. Make sure to also check out the step-by-step photos below for visual instructions.

STEP 1: Make the homemade crepes first, or use store-bought tortillas/wraps of choice. STEP 2: In a skillet, heat the oil over medium heat and add the diced onion and mushrooms. Sauté for 3-4 minutes, then add chickpeas, all spices, and soy sauce. Stir occasionally. STEP 3: Fry for a few more minutes and stir in minced garlic. Also, add fresh spinach, cook for 1-2 more minutes, then turn off the heat. STEP 4: Pulse the filling in a food processor or blender for some seconds (do not over mix). STEP 5: Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla). Fold in the sides and then roll it up like a cigar. Do this with all remaining crepes. There is enough filling for 7 crepes. STEP 6: Heat a little oil in a skillet and fry the wraps from both sides for a few minutes until golden brown and crispy. This step is optional, but I prefer them warm and crispy. STEP 7: Garnish with fresh herbs (I used parsley) and serve with your favorite dip (I will recommend some recipes below).

Air fryer stuffed crepes

They just need about 6-8 minutes in an air fryer at 375F/190C until crispy on the outside, flipping halfway. Optionally spray with a little oil for a crispier shell, though you can skip the oil entirely if preferred.

Tips & Variations

Chickpeas: You can use cooked lentils or beans instead of chickpeas. Dip: I drizzled these savory crepes with homemade Vegan Cheese Sauce, but you can also drizzle them with hot sauce (e.g. Sriracha), ketchup, or vegan cream cheese (seasoned with salt, pepper, and lemon juice). Some other dip ideas are my favorite Chinese Garlic Sauce or my homemade Hoisin Sauce. Add more veggies: You can add any other veggies of choice, for example, zucchini, cooked broccoli, asparagus, tomatoes (I know it’s a fruit). Fold them differently: You can roll them up as I did, and they will look similar to taquitos/flautas, or you can fold them like triangles. Either way, they’ll taste delicious! How to serve? Serve with a salad to make it a complete meal. I recommend my Mexican Avocado Salad or Vegan Pasta Salad. How to store? Store leftovers covered in the refrigerator for up to 3 days. Reheat in a pan/skillet or in the oven.

This Recipe Is:

Vegan (eggless, dairy-free) Free of cholesterol Gluten-free Flavorful Hearty Easy to make with simple ingredients A great snack or side dish Perfect for brunch or dinner Quickly prepared

Should you give these tasty savory crepes a try, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @elavegan #elavegan because I love to see your remakes!