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How to make Ulu Hye's

Savoury Crepes with Vegan Hollandaise

We have a thing for crepes. Sweet or savoury, we don’t mind. These savoury crepes are a delicious way to get through your veggies, especially if you really need to use them up.

Chickpea (or besan) flour is one of our faves to cook with. It’s gluten free but has such a great moist texture to it. Not only that but it’s super high in protein. Winning!

We are often asked what to use Hollandaise sauce on if it’s not eggs. Well, this savoury crepe goes perfectly with a dollop of our Hollandaise Sauce from our DIY Condiments Range. The best part is you can make just what you need. Let’s reduce food waste. Yeah!


  • 1 cup chickpea flour
  • 1 cup water
  • 1 tsp baking powder
  • 1/4 tsp salt
  • small handful curly parsley
  • 1/4 cup capsicum chopped
  • 1/3 zucchini chopped
  • 2-3 mushrooms chopped
  • 1/4 green olives chopped
  • 1/4 red onion finely chopped
  • 1 small garlic clove crushed
  • salt and pepper to taste
  • 1 tsp olive oil
Topping DIY Condiments - Hollandaise Sauce



Saute olive oil, garlic and onion on a high heat until golden

Add the rest of the filling ingredients and cook for 3-5 minutes and set aside

In a medium bowl add batter ingredients and stir until well combined

Drizzle a small amount of oil in your frying pan over medium heat. When hot, pour in just enough batter to cover the base. Tilt the pan so batter covers base in a thin film

Cook crepe for a couple of minutes, until underside is golden, then use a spatula to flip and do the same for the other side. Place crepe on a plate and continue with remaining batter

Add filling vegetables to one side of the crepe, ensuring you can fold the crepe over, or in the centre and roll your crepe, whichever you'd prefer

Dollop warmed DIY Condiments - Hollandaise Sauce on top and garnish with finely chopped parsley

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