These vegan savory chickpea crepes with creamy spinach and mushrooms are a healthy, delicious, and faux-fancy weeknight meal or brunch dish.

Socca flavoured with oregano and topped with roasted almonds, capers, cherry tomatoes, avocado, basil and balsamic vinegar.

These crepes stuffed with smoky and herbed mushrooms make a perfect brunch or light dinner!

Socca hot off the grill and a plastic tumbler of rosé wine – it really doesn’t get any better than this!