21 April 2020

Chickpea Crepes with Masala Mushrooms

Thin, crispy chickpea flour crepes with masala mushrooms & chickpeas and a cooling cucumber mint raita. This is the type of dish that you could enjoy at any meal - a wonderful balance of flavours and textures, loaded with protein and fibre, nourishing you and keeping you fuller for longer. 

Not everyone has flour at the moment, but chickpea flour, also known as gram flour or besan is pretty widely available and it makes the most incredible crepes. Once cooked it has a subtly sweet flavour, that pairs really well with the masala mushrooms, all brought together with the refreshing yogurt dip.

This truly is a wonderful combo that will wow anyone you serve it to. Along with protein and fibre, this dish also contains plenty of folate for DNA formation, iron for red blood cell formation and magnesium for muscle and nerve functioning and calcium for our bone health. 

Chickpea Crepes with Masala Mushrooms | Serves: 3-4 | Time: 45 mins

You'll need

  • Blender
  • Measuring cups & spoons
  • Sauté pan
  • Wooden spoon
  • Non-stick frying pan
  • Spatula 
  • Chopping board
  • Knife
  • Mixing bowl
  • Fine grater
  • Plate


  • 1 cup chickpea flour
  • 2 tsp ground cumin
  • 2 inch piece ginger
  • 1 tbsp oil (+ more for cooking)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup water
Masala Mushrooms:
  • 1 tbsp oil
  • 1 small onion
  • 2 inch piece ginger
  • 2 cloves garlic
  • 1 tbsp tomato puree
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1/8 tsp cinnamon
  • 250g mushrooms
  • 1/2 tsp salt
  • Pinch sugar
  • Squeeze lemon juice
  • Black pepper
  • 1 can chickpeas
  • 1 cup plain soy yogurt
  • 1/2 cucumber
  • Large handful mint 
  • Pinch salt


  1. Add all the crepe ingredients to the blender, blitz until smooth, but don't over blend and then let the mixture rest for at least 20 minutes, whilst you prep the other components.
  2. Then heat your sauté pan on a medium heat. Peel and dice the onion and then add a splash of oil and the onion to the pan, cook for 5-7 minutes until softened.
  3. Meanwhile, peel and grate the ginger and mince the garlic, then once the onions are softened, add these to the pan along with the tomato puree, garam masala, cumin, chili powder and cinnamon and cook for a minute, stirring the pan so the spices don't stick.
  4. Then slice the mushrooms and add these to the pan along with the salt, sugar, lemon juice and black pepper and cook for 5-7 minutes. Then add the chickpeas, stir through and cook for another couple of minutes. Remove from the heat but pop a lid on the mixture to keep it warm while you finish cooking the crepes, or simply heat up again just before the crepes are ready.
  5. Whilst the mushrooms are cooking, dice the cucumber into 1cm pieces, thinly slice the mint and mix together with the yogurt and a pinch of salt in a bowl.
  6. To cook the crepes, heat up your non-stick pan on a low-medium heat with about a tsp of oil. Give your crepe batter a quick stir, then pour over a thin layer to just coat the bottom of your pan evenly. Cook for 2-3 minutes on the first side, then flip and cook for a further minute on the second side and then pop on a plate. Repeat this for the rest of the batter, this will make 6-8 crepes depending on the size of your pan and thickness of your crepes.
  7. Once the crepes are cooked, fold them in half and half again and arrange 1-2 of them to the side of each plate, then add the masala mushrooms and a generous amount of raita and enjoy!
Cassidy xx