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 mushrooms
Go all out for Pancake Day with a sophisticated, savoury medley of creamy mushrooms, pine nuts and pea shoots, served atop a healthy chickpea crepe. Who needs lemon and sugar?
Prep in 10
6 plants
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 10g pine nuts
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 120g chestnut mushrooms
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 25g pea shoots
- 2 shallot
- 1 handful of fresh tarragon
- 2 tsp apple cider vinegar
- 5g dried porcini mushrooms
- 1 vegetable stock cube (use half) (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)
- 80g baby spinach
- 240g butter beans (drained) (Dried Butter beans rehydrated, Water, Salt, Antioxidant: ascorbic acid)
Nutritional Information
Calories: 414
Protein: 15g
Carbs: 24g
Fat: 29g
Chickpea crepe with creamy mushrooms
Go all out for Pancake Day with a sophisticated, savoury medley of creamy mushrooms, pine nuts and pea shoots, served atop a healthy chickpea crepe. Who needs lemon and sugar?
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Cooking Instructions
- Heat a dry frying pan on medium heat. Toast the pine nuts for 2-3 mins, tossing regularly, until golden brown. Remove and set aside. Meanwhile, finely chop or crush the garlic. Finely dice the shallots. Quarter the chestnut mushrooms. Remove the tarragon leaves from their stalks and finely chop.
- Dissolve the half stock cube in a jug with 100ml boiling water, add the porcini mushrooms and leave to infuse. Drain the beans and rinse.
- Reheat the frying pan with 1 tbsp oil on a medium-high heat. Cook the mushrooms and shallot for 5-7 mins, stirring occasionally, until softened. Add the garlic and cook for a further minute, then add the beans, followed by the vinegar for another 1 min. Season with sea salt and black pepper.
- Roughly chop the rehydrated mushrooms, then add to the pan with the yeast and stock. Simmer for 5 mins, then add cream, spinach and half the tarragon. Simmer for another 3-4 mins, until the sauce thickens slightly.
- Spoon the creamy mushrooms into bowls. Serve garnished with the pea shoots, pine nuts and remaining chopped tarragon. Drizzle with 1/2 tbsp olive oil per bowl and serve.
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