Minced soy meat and onions are marinated in BBQ seasoning and neatly folded into a chickpea flour crêpe. 

They’re quick and easy, and supremely comforting. Enjoy them for a savory breakfast or even as a unique dinner.



  • 1 5-ounce package frozen soy meat mince
  • 1/2 of 1 onion
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon barbecue seasoning
  • 1/3 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano


  • 1/4 cup whole wheat flour
  • 1/4 cup chickpea flour
  • 3/4 cup soy milk or non-dairy milk of choice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Soy yogurt, for topping (optional)


  1. Chop up half an onion. Add some oil to a pan and then fry the onion and all other filling ingredients. You might have to add a bit of water so it doesnt get too dry. When done, set aside.
  2. Mix all crepe ingredients together. If you have a small smoothie blender you can mix them together in there. Otherwise whisk manually.
  3. Get another pan, add some oil (spread it with a kitchen towel so the whole of the pan is covered in a thin layer of oil) and switch it to high heat. Pour half of the mixture into the pan and cook well on both sides, either flip the pancake or use a large flat wooden spoon and turn it.
  4. Spoon the filling into the middle of the pancake and roll it in. Cut in half and serve with a drizzle of soy yogurt.