Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)

Name: Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup gluten-free all-purpose flour; 1 tablespoon hemp hearts; 1/4 teaspoon salt; 1 cup almond milk (or any plant-based milk); 2 large eggs; 2 tablespoons olive oil; 1 teaspoon nutritional yeast (optional); 2 tablespoons olive oil; 1 small onion, chopped; 2 cups mushrooms, sliced (button or cremini); 2 cups kale, chopped (stems removed); 1 garlic clove, minced; 1 tablespoon tamari (gluten-free) or coconut aminos; 1 tablespoon nutritional yeast (optional); Salt and pepper to taste

Category:

Main Course

Difficulty: Medium

Serves:

4 people

Prep Time: 20 minutes

Cook Time: 20 Minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

Delicate crêpes stuffed with sautéed kale, earthy mushrooms, and hemp hearts.

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What You’ll Need:

For the crêpes

1 cup gluten-free all-purpose flour
1 tablespoon hemp hearts
1/4 teaspoon salt
1 cup almond milk (or any plant-based milk)
2 large eggs
2 tablespoons olive oil
1 teaspoon nutritional yeast (optional)

For the filling

2 tablespoons olive oil
1 small onion, chopped
2 cups mushrooms, sliced (button or cremini)
2 cups kale, chopped (stems removed)
1 garlic clove, minced
1 tablespoon tamari (gluten-free) or coconut aminos
1 tablespoon nutritional yeast (optional)
Salt and pepper to taste

Prepration for:Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)

Step 1/6

Make the crêpe batter: In a medium bowl, whisk together the gluten-free flour, hemp hearts, and salt. Add the almond milk, eggs, olive oil, and nutritional yeast (if using). Mix until the batter is smooth and well combined. Let the batter rest for 10–15 minutes.

Step 2/6

Cook the crêpes: Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with olive oil. Pour about 1/4 cup of the crêpe batter into the pan, tilting to spread it evenly. Cook for 1–2 minutes until the edges start to lift, then flip and cook for an additional 1–2 minutes. Repeat with the remaining batter, stacking the cooked crêpes on a plate.

Step 3/6

Prepare the filling: While the crêpes are cooking, heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the mushrooms and cook until they release their moisture and become tender, about 5–7 minutes. Stir in the garlic, tamari (or coconut aminos), and nutritional yeast (if using), cooking for another 1–2 minutes.

Step 4/6

Add the kale: Add the chopped kale to the mushroom mixture and cook for 2–3 minutes, or until the kale wilts. Season with salt and pepper to taste.

Step 5/6

Assemble the crêpes: Place a crêpe on a serving plate, spoon a generous amount of the kale and mushroom mixture into the center, and fold the crêpe over to encase the filling. You can fold the crêpe in quarters or roll it up, depending on your preference.

Step 6/6

Serve: Repeat with the remaining crêpes and filling. Serve warm and enjoy this savory, nutritious meal!

Chef's Tips & Notes

If you prefer a creamier filling, you can add a few tablespoons of dairy-free cream or coconut milk to the mushroom and kale mixture.

The crêpe batter can be made in advance and stored in the fridge for up to 24 hours.

For added protein, you can top the crêpes with a poached or fried egg.

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Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)

Directions

Step 1

Make the crêpe batter:
In a medium bowl, whisk together the gluten-free flour, hemp hearts, and salt. Add the almond milk, eggs, olive oil, and nutritional yeast (if using). Mix until the batter is smooth and well combined. Let the batter rest for 10–15 minutes.

Step 2

Cook the crêpes:
Heat a non-stick skillet or crêpe pan over medium heat and lightly grease with olive oil. Pour about 1/4 cup of the crêpe batter into the pan, tilting to spread it evenly. Cook for 1–2 minutes until the edges start to lift, then flip and cook for an additional 1–2 minutes. Repeat with the remaining batter, stacking the cooked crêpes on a plate.

Step 3

Prepare the filling:
While the crêpes are cooking, heat olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened. Add the mushrooms and cook until they release their moisture and become tender, about 5–7 minutes. Stir in the garlic, tamari (or coconut aminos), and nutritional yeast (if using), cooking for another 1–2 minutes.

Step 4

Add the kale:
Add the chopped kale to the mushroom mixture and cook for 2–3 minutes, or until the kale wilts. Season with salt and pepper to taste.

Step 5

Assemble the crêpes:
Place a crêpe on a serving plate, spoon a generous amount of the kale and mushroom mixture into the center, and fold the crêpe over to encase the filling. You can fold the crêpe in quarters or roll it up, depending on your preference.

Step 6

Serve:
Repeat with the remaining crêpes and filling. Serve warm and enjoy this savory, nutritious meal!

Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)

What You’ll Need:

For the crêpes

For the filling

Prepration for:Gluten-Free Savory Kale, Hemp Heart & Mushroom Crêpes (Gluten-Free, Dairy-Free, Soy-Free)

Chef's Tips & Notes

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