The only thing better than crêpes are stuffed crepes! In this recipe, chickpea flour, buckwheat flour, wheat flour, and soy milk are combined and fried into a fluffy and crispy crêpe. Then they are stuffed with a savory mixture of sautéed mushrooms and onions, melty mozzarella cheese, and plenty of garlic and seasonings. These make a delicious and filling lunch or brunch treat.

Cheesy Mushroom Crêpes [Vegan]



For the Crêpes:

  • 1/2 cup wheat flour
  • 1/4 cup buckwheat flour
  • 1/2 cup chickpea flour
  • 1/2 cup sparkling water
  • 1/2 cup soy milk
  • 1/2 teaspoon salt

For the Filling:

  • Vegan mozzarella cheese
  • 4 1/4 cups mushrooms
  • 2 garlic cloves
  • 1 onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • Pepper
  • Salt


  1. Clean and cut the mushrooms as you desire. Chop the onion. Heat a little oil in a pan and fry the onion, with pepper, cumin, and salt to taste. Add the mushrooms and sauté until soft.
  2. Cut the mozzarella cheese into small cubes.
  3. Now, make the crêpes. In a bowl, mix all ingredients well. Heat the pan with a little oil and with a ladle, pour in the flour.
  4. Move the pan side to side until the flour completely coats the bottom of the pan. Fry the pancakes and then turn them over and flip and fry until both sides are golden brown.
  5. In the center of each crêpe, place the stuffed mushrooms and mozzarella cheese. Roll them up and hold everything in place with a toothpick.
  6. Stick them in the oven on 325°F to melt the mozzarella cheese, about 5 minutes. Serve.