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Vegan and gluten-free Savoury Chickpea Crepe Cake with delicious green fillings.
A beautiful savoury crepe cake made with tender chickpea crepes layered with 3 delicious spreads: white bean and tahini, wild garlic and zucchini, and avocado and artichoke. This cake is a vitamin, nutrient and protein bomb, but don’t be afraid, it doesn’t taste ‘healthy’ at all. It’s a very satiating and filling dish, that everybody will love. This savoury chickpea crepe cake is delicious warm or cold and it’s perfect for brunch or as a simple dinner with green salad.
Yesterday was my birthday and what better way to celebrate the day, than with a good cake, right?! As you might know I don’t go crazy for sweets normally, so for me the perfect birthday cake is a savoury one. This one here is all I could ever wish for, seriously. It’s hearty yet light and each layer taste absolutely heavenly.
I know I say it always, but once again, what I love the most about this recipe is that it’s very customisable. For an extra quick version you can use store-bought hummus, salsa or guacamole as a filling, or if you have a bit more time, you can jazz up the layers with nuts, tempeh, tofu or with some raw, grilled or roasted veggies. This recipe is one that you can get extra creative with….ombre, rainbow, unicorn….it’s totally allowed to get kitschy here!
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Savoury Chickpea Crepe Cake
- Total Time: 40 mins
- Yield: 6-8 1x
Ingredients
For the crepes
- 1,5 cups of chickpea flour
- 1,5 cups of water
- 0,5 tsp baking powder
- salt
For the bean spread
- 1 can of white beans
- 1/2 lemon, juice
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 1/2 tbsp dried basil
- salt, pepper
For the zucchini-wild garlic spread
- 2,5 cups of wild garlic
- 1 small zucchini
- 1 tbsp tahini
- 1/2 lemon, juice
- salt, pepper
For the avocado-artichoke spread
- 1 avocado
- 1 can of artichokes
- 1 lime, juice
- 1 clove of garlic
- 1 tbsp capers + 1 tbsp of the brine
- 1/2–1 tbsp spirulina
- salt, pepper
To decorate
- sprouts
- capers
Instructions
Crepes
- Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
- Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.
Bean spread
- Add drained beans, lemon juice, tahini, nutritional yeast, basil, salt and pepper to a food processor and blend until completely creamy. Add a few tablespoons of water if the mixture is too thick, but make sure the spread is not too thin.
Zucchini-wild garlic spread
- Add wild garlic, diced zucchini, tahini, lemon juice, salt and pepper to a food processor and blend until creamy.
Avocado-artichoke spread
- Add avocado, lime juice, garlic, caper brine and spirulina to a food processor and blend until completely smooth. Season with salt and pepper, and add capers and drained artichokes. Pulse a few times just to combine. You can blend it longer, if you prefer a smooth spread, but I like it chunky.
Assembly
- Place a crepe on a plate and spread about 2/3 cup of the first spread on the crepe. Repeat this with the rest of the crepes and filling until all crepes and filling are used. You can alternate the spreads or make a nice ombre cake.
- Top with sprouts and capers. Cut into wedges to serve. Enjoy!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main
- Cuisine: Vegan
I hope you had a wonderful birthday, dear! I love your savory chickpea cake 😀 Chickpeas are always good for celebrations!
Thank you so much, Rebecca ❤️
The crepe cake looks marvelous! I miss wild garlic.
Thanks, Angie!
What a beautiful crepe cake, Evi! I haven’t made savory ctepe cakes forever (Yesterday I was planning to finally make one, but I postponed it for a while again). You’ve got a trully unique and delicious combo here. Well done. And happy belated Birthday too:)
Thank you so much, Ben!
I totally know what you mean, I postpone everything in my life 😀
What a unique birthday cake Evi!!!
Hope you got spoiled on your special day, and that you’ve had this incredible cake all to yourself! 😉
All three dips sound fantastic, especially that avo- artichoke one!
Happy birthday again, and sending you a virtual hugs! x
Thank you so much, Anna! Unfortunately I worked all day long, but it was still a great day 😉
What a wonderful looking birthday cake. Seriously, these savory chickpea crêpes are insanely delish, Evi. And that zucchini garlic spread and those sprouts on top look are just so pretty. 😀
Thanks, Anu 🙂
Although my wishes turned up late, I hope your birthday turned out great Evi. BTW the cake is awesome!!! Pinning
Thank you so much, Puja 🙂
How beautiful!
Thanks 🙂
could you clarify the wild garlic. It it 2 and 1/2 c.
Yes, I used about 2 and 1/2 not so tightly packed cup of wild garlic here. It’s a large bunch or about 100 grams. But feel free to use other herbs or greens, I just happen to love my food garlicky 😉
Oh yes, I love gram flour crepes and this looks brilliant with green spread. I usually make it for breakfast so just roll like a buriito.
Those are such great ideas, Balvinder! 🙂
Oh lipsmackingly yummy wow. I cannot resist and i am on a diet. The crepe layer is gluten?
Thanks, Andy!
The crepes are gluten-free, they are made with chickpea flour 😉
Hey Evi, thank you so much for being part of my Vegan Crêpes party round-up, the post in now life! ♥ your recipe is truly amazing
Thank you so much, my dear! ♥
Thisis absolutely amazing. Thank you for creating this deliciousness!!❤️
Thanks, Ramona! 😘
Thank you so much for posting this recipe, I am going to make it this weekend!
One question: what pan do you use? Mine is getting old and, despite all the love and care I have for it, the non-stick coating is fully on it, but doesn’t work anymore. So, I have to buy a new one, and pancakes are some of my favorite foods in the universe.
I would love if you could share your tip and, again, thank you so much for posting this recipe.
I found your blog today and I really like it, it’s super well done and inspiring!
I wish you the most beautiful things!
Hi Aline,
Welcome here, I’m so happy you found the blog!
Oh, pans, that’s a tough question. I can definitely tell you what pans I would not suggest you to buy 😀
I’ve tried so many of them, from 2€ to 70€ ones, and none of them lasted too long. No matter how careful I am with cooking and washing the pans, I never manage to make pans last longer than 1-2-3 years.
I heard that Le Creuset has some pretty good non-stick pans though….but I’m too afraid of paying that much money for something I’m not sure will lasts.
However if you are also into non-stick pans, I can suggest you a few things I like. My forever favorites are copper and cast-iron pans and pots. They are very pricey, but they last forever. Plus you can sometimes find them second hand for super cheap too.
There are also these special pancake or crepe pans, similar looking to this one. These also need some oil for cooking, but in general they are the best. I have one from my grandparents that must be at least 30 years old, and it still works perfectly. 🙂
Well….I wasn’t too helpful. I hope you liked the recipe at least 😉
Have a great day!