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Easy savory crepe (vegan & gluten free)

Preparazione 20 min
Cottura 40 min
Tempo totale 1 h
Porzioni 4


For the gluten free crepes:

  • 120 grams chickpea flour
  • 240 grams water
  • 1 pinch bicarbonate
  • 1 pinch salt
  • q.s. thyme

For the filling:

  • 200 grams mushrooms
  • 250 grams tomatoes cherry
  • 150 grams mozzarella dairy free
  • 1 clove garlic
  • q.s. olive oil
  • q.s. oregano
  • q.s. salt
  • q.s. pepper


  • Mix the chickpea flour with water using a whisk, to obtain a smooth batter. Add salt, bicarbonate, thyme leaves to taste and mix well then set aside.*
  • Heat the garlic with a little oil in a large pan. Cut the cherry tomatoes in half and remove their water. Remove the bottom, dirty part from mushrooms, wash them and cut into slices.
  • When the garlic gets golden add the tomatoes and mushrooms, season with salt and pepper and cover with a lid. Cook over high heat for 10 minutes, then remove the lid and cook 5 minutes more. Set aside and let cool down.
  • Heat a non-stick 6 inch pan with a little oil, pour a small ladle of crepes batter into it - just enough to cover the bottom of the pan - and cook over medium heat until it gets thick. Turn the crepe and cook one minute more, then remove it from the pan and place it on a tray. Go on cooking the crepes until you finish the batter, you will get about 12 crepes.
  • Preheat the oven to 400°F. Combine mushrooms and cherry tomatoes with 3/4 of the mozzarella cut into small cubes and plenty of oregano.
  • Fill the crepes with vegetables mozzarella filling, line them on a non-stick baking pan. Grate the remaining mozzarella on the top of the crepes, sprinkle with oregano and bake for 10 to 15 minutes, until desired browning. Serve immediately.


* You can prepare the crepes batter up to 12 hours in advance, just let it rest in the fridge until you're ready to cook them.