Spinach & Hemp Protein Crepes with a Pumpkin & Chickpeas Filling

by Jose Stichbury

​These savoury green crepes make a great base and can be filled with anything you like! Below is a recipe for a vegetarian pumpkin & chickpeas filling, but other delicious ideas are shredded chicken, feta & sun-dried tomatoes; falafel, hummus, basil leaves & olives; avocado, cherry tomatoes & parmesan.



  • 60g Chantal Organics Buckwheat Flour
  • 60g white rice flour
  • 2 tsp Chantal Organics Hemp Protein Powder
  • 2 tsp nutritional yeast flakes
  • 1/2 tsp Chantal Organics Sea Salt
  • 2 handfuls baby spinach leaves, washed
  • 200g milk of choice
  • 4 eggs
  • Chantal Organics Coconut Oil for cooking


  • 400g can Chantal Organics Chickpeas
  • 1 small pumpkin or squash
  • 1 cup coconut yoghurt
  • 1 lemon, juiced
  • 1 handful parsley
  • 1 handful Chantal Organics Pumpkin Seeds
  • 2 Tbsp dukkah (optional)
  • 1 tsp chilli powder (optional)
  • salt and pepper to season


  1. Place all the crepe ingredients in a blender or food processor and blend on high until smooth.
  2. Leave the mixture to rest for 10 minutes to allow the flours to absorb the liquid, and in the meantime prepare the filling ingredients.
  3. Preheat the oven to 200ºC, cut the pumpkin into quarters, remove the seeds & stringy bits, and place on a baking tray. Lightly brush with oil, season with salt & pepper and place in the centre of the oven to bake for approximately 30 minutes. The pumpkin is done when you can easily put a fork through it.
  4. Meanwhile, drain and rinse the chickpeas and wash the parsley.
  5. To cook the crepes heat a good nonstick pan over medium high heat with a small teaspoon of coconut oil. If you have a good pan, you’ll hardly need any oil for these crepes.
  6. When hot, pour about 2-3 Tbsp of crepe mixture into the centre of the pan and tilt the pan to spread it evenly out to the edges.
  7. Allow the crepe to cook a few minutes until you can see bubbles all over, then use a spatula to release the sides and flip it over to cook the other side.
  8. Pile up the cooked crepes on a warm plate and continue to cook off the remainder of the mixture.
  9. To assemble: place a crepe on a serving plate and spoon chunks of pumpkin over one half. Top with a small handful of chickpeas and pumpkin seeds, a few dollops of yoghurt, a drizzle of lemon juice, salt & pepper, dukkah & chilli if using, and a few sprigs of parsley.
  10. Fold the other half of the crepe over the top and serve warm.
  11. Store any leftover unfilled crepes in a sealed container in the fridge for up to 5 days, or in the freezer for up to 1 month. If you freeze the crepes, be sure to place a piece of baking paper between each crepe so you can easily separate them as needed.

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