Basil & Spinach Crepes with Tahini Chickpeas & Herby Feta Crepes
Pancakes don’t have to be sweet to feel celebratory. These vibrant green basil and spinach crepes are a savoury, nutrient-dense twist on a classic designed not just to taste delicious, but to truly nourish.
Blending leafy greens directly into the batter transforms a simple crepe into something far more functional. Spinach provides folate for cell repair and DNA synthesis, magnesium to support muscle and nervous system function, and plant-based iron for oxygen transport. Fresh basil contributes polyphenols and volatile oils with antioxidant and anti-inflammatory properties, supporting immune and cardiovascular health.
The crepes are naturally gluten-free thanks to rice flour, making them lighter on digestion while still delivering steady-release carbohydrates for sustained energy.
The filling is where this recipe really becomes a balanced meal. Chickpeas offer plant protein and soluble fibre to support blood sugar regulation, gut health, and satiety. Paired with tahini (ground sesame seeds), you also gain calcium, zinc and additional healthy fats that enhance mineral absorption and keep you fuller for longer. A squeeze of lemon juice adds vitamin C, which enhances iron absorption from the spinach and chickpeas.
The addition of extra virgin olive oil provides monounsaturated fats and polyphenols that support heart health and reduce inflammation. Mushrooms, particularly shiitake and king oyster varieties, contribute beta-glucans that support immune resilience, alongside B vitamins essential for energy metabolism.
To finish, feta adds protein and calcium for bone health, while pumpkin and sunflower seeds bring zinc, magnesium, vitamin E and satisfying crunch.
The result? A protein-rich, fibre-filled, blood-sugar-friendly savoury pancake that feels indulgent yet supports energy, digestion, and overall wellbeing. Comfort food — elevated with intention.
INGREDIENTS
5 eggs (preferably free range)
150g rice flour 500ml oat milk (or your favourite plantbased milk)
70g baby spinach
20g basil leaves
¼ tsp grated nutmeg
¼ tsp Sea Salt
¼ tsp freshly ground black pepper
Tahini Chickpeas
2 tins of chickpeas, drained
¼ cup Extra Virgin Olive oil
¼ cup tahini
1½ tsp maple syrup 1
lemon, juice
1 tsp cumin
¼ tsp dried chilli flakes
1 red apple, cut into julienne (skin on)
1 tsp sea salt
Mushrooms
1 packets of king oyster mushrooms, thinly sliced
1 packet shiitake mushrooms
3 cloves of garlic, sliced
2 tbsp EV Olive Oil
1 tbsp chopped fresh thyme
To Serve
½ block of feta cheese, cut into cubes
2 tbsp EV Olive oil
½ bunch of basil shredded
Toasted Pumpkin and sunflower seeds
METHOD
Add the crepe ingredients to a blender and whiz until smooth, place in the fridge for 15mins
Place drained chickpeas in a bowl with sliced apple.
In a small bowl, which the tahini ingredients and stir through the chickpeas adding salt and chilli flakes, set aside
Pan fry the mushrooms and add garlic and thyme
Cook the crepes in a pan and then add the chickpeas, mushrooms and feta. Fold and enjoy!
Recipe adapted from The Green Kitchen
