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Close up of a vegan mushroom, spinach and cheese pancake on a black plate.

Vegan Spinach and Mushroom Crepes With Almond Cheese

Vegan spinach and mushroom crepes with almond cheese - these savoury pancakes are a quick, easy, healthy and delicious plant based meal.

Course Main Course
Cuisine vegan
Keyword crepes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author Domestic Gothess


Pancake Batter:

  • 125 g (1 cup) plain (all-purpose) flour
  • 20 g (2 Tbsp) chickpea/gram flour
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 1/4 tsp salt
  • 300 ml (1 1/4 cups) unsweetened non-dairy milk (soy or oat is best)
  • 1 Tbsp sunflower or olive oil


  • 1 Tbsp olive oil
  • 1 shallot or small brown onion finely chopped
  • 250 g (9 oz) chestnut mushrooms sliced
  • 1 clove garlic crushed
  • 1/4 tsp dried thyme
  • 180 g (6 oz) baby spinach
  • salt and pepper
  • vegan almond cheese (see above) (or another vegan cheese)


  1. Start by making the pancake batter. Whisk together the plain flour, cornflour (cornstarch), gram (chickpea) flour and salt in a bowl.

  2. Gradually whisk in the milk, a little at a time to avoid lumps, then whisk in the oil.

  3. Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).

  4. Gently fry the chopped shallot in the oil until it is soft then add the sliced mushrooms, crushed garlic and dried thyme and continue to cook until the mushrooms are soft.

  5. Add the spinach and cook until it has wilted then season well with salt and pepper.

  6. To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil (spray oil is helpful here!).

  7. Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.

  8. Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.

  9. To serve, spread some of the almond cheese generously over one half of the crepe, top with some of the mushroom spinach mixture, fold in half and eat right away.