The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chickpea crepe with creamy truffled mushrooms
Go all out for Pancake Day with a sophisticated, savoury medley of truffle-infused mushrooms, pine nuts and pea shoots, served atop a healthy chickpea crepe. Who needs lemon and sugar?
Prep in 10
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 240g chestnut mushrooms
- 50g pea shoots
- 2 shallot
- 20g pine nuts
- 160g baby spinach
- 480g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
- 1 handful of fresh tarragon
- 24 tbsp chickpea flour (chickpea flour (100%))
- 10g dried porcini mushrooms
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 4 garlic clove
Nutritional Information
Calories: 540
Protein: 24g
Carbs: 50g
Fat: 28g
Chickpea crepe with creamy truffled mushrooms
Go all out for Pancake Day with a sophisticated, savoury medley of truffle-infused mushrooms, pine nuts and pea shoots, served atop a healthy chickpea crepe. Who needs lemon and sugar?
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Cooking Instructions
- Finely chop or crush the garlic. Finely dice the shallot. Thinly slice the chestnut mushrooms. Finely chop a few leaves of spinach. Remove the tarragon leaves from their stalks and finely chop.
- Dissolve the stock cube in a jug with 100ml boiling water, add the porcini mushrooms and leave to infuse. Drain the beans and rinse.
- Heat a large frying pan with 1 tbsp oil on a medium heat and cook the shallot for 5-7 mins, stirring occasionally, until softened. Add the garlic and cook for another minute, then the mushrooms for a further 3-4 mins. Season with sea salt and black pepper.
- Roughly chop the rehydrated mushrooms, then add to the pan with the tarragon, stock, cream, remaining whole spinach leaves and beans. Simmer for 5 mins, until the sauce thickens slightly. Place a lid on the pan to keep warm.
- Whisk the flour with a little sea salt, the chopped spinach and 400ml water. Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add a quarter of the batter and cook for 1-2 mins on each side, until golden. Transfer to a plate, cover to keep warm and repeat with the remaining batter to get 4 crepes, adding a little extra oil if needed.
- Stir the truffle oil through the creamy mushrooms. Place the crepes onto plates, fold in half and half again, then stuff with the creamy mushrooms. Serve garnished with the pea shoots and pine nuts. Drizzle with 1 tbsp olive oil; season with sea salt and pepper (to taste).
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