Chickpea crepes with creamy mushroom and spinach filling

Serves 1 Submission by
Prep time 10 mins Cook time 15 mins Total time 25 mins


  • 1 cup gram flour (chickpea flour)
  • 1 cup water
  • 1 glove grated garlic
  • 1 tsp bouillon (or half a crumbled stock cube in a little boiling water)
  • 1 tsp oregano
  • 1 tsp cumin
  • Filling:
  • 500g mushrooms (sliced)
  • 200g spinach
  • 3 tbsp Koko Plain Yogurt Alternative
  • 1 tsp oregano
  • 1 tsp chilli flakes


  1. Whisk all ingredients together. You can do this by hand or in a mixer. Set aside for 10 mins.
  2. In a separate pan, make the filling by adding mushrooms and seasonings to a lightly oiled pan. Allow to cook until soft, around 6 mins, then add spinach and season. Stir in yoghurt and keep on a low heat whilst you make the crepes.
  3. Spray another pan with oil and place on high heat. Ladle 1/4 of the batter into the pan and spread to coat the base with your crepe spreader. Alternatively move the pan around so the mixture evens out. Let the pancake brown a little for 1 minute and then turn and brown the other side. Whilst making these, cover with foil to keep warm when preparing the other 3.
  4. Serve crepes with mushroom filling. You can fold over or roll, or simply have on the side.

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