These savory vegan crepes are filled with a creamy mushroom and spinach mixture, creating a delicious and satisfying meal. Made with a light and airy pancake batter, they’re perfect for breakfast, brunch, or dinner.
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4–5 crepes
Ingredients
Pancake Batter:
- Plain (all-purpose) flour: 125 g (1 cup)
- Chickpea/gram flour: 20 g (2 tbsp)
- Cornflour (cornstarch): 10 g (1 tbsp)
- Salt: ¼ tsp
- Unsweetened non-dairy milk (soy or oat): 300 ml (1 ¼ cups)
- Sunflower or olive oil: 1 tbsp
Filling:
- Olive oil: 1 tbsp
- Shallot or small brown onion: 1, finely chopped
- Chestnut mushrooms: 250 g (9 oz), sliced
- Garlic: 1 clove, crushed
- Dried thyme: ¼ tsp
- Baby spinach: 180 g (6 oz)
- Salt and pepper: To taste
- Vegan almond cheese (or another vegan cheese): To taste
Instructions
1. Make the Pancake Batter
- In a bowl, whisk together plain flour, chickpea flour, cornflour, and salt.
- Gradually whisk in non-dairy milk to avoid lumps, then whisk in the oil.
- Set the batter aside to rest while preparing the filling (or refrigerate overnight).
2. Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add the chopped shallot and sauté until soft, about 3–4 minutes.
- Stir in the mushrooms, garlic, and thyme. Cook until the mushrooms are soft and golden, about 5–7 minutes.
- Add the spinach and cook until wilted.
- Season with salt and pepper to taste. Remove from heat and set aside.
3. Cook the Crepes
- Heat a non-stick frying pan over medium heat and lightly grease with oil.
- Pour a ladleful of batter into the pan, lifting and swirling to spread the batter to the edges.
- Cook until the top is set and the edges curl slightly, then flip carefully with a spatula. Cook for an additional 2–3 minutes until lightly browned.
- Transfer the crepe to a plate and repeat with the remaining batter (makes 4–5 crepes).
4. Assemble and Serve
- Spread vegan almond cheese generously over one half of each crepe.
- Top with the mushroom-spinach mixture.
- Fold the crepe in half and serve immediately.
Serving Suggestions
- Pair with a fresh side salad for a light meal.
- Serve with roasted potatoes or sweet potatoes for a hearty dish.
- Add a drizzle of vegan hollandaise sauce for extra indulgence.
- Complement with a bowl of tomato soup for a cozy pairing.
- Serve with a sparkling water or herbal tea for a refreshing touch.
Cooking Tips
- Resting the batter ensures smoother, more pliable crepes.
- Use a high-quality non-stick pan for easy flipping.
- Adjust the thickness of the batter by adding a little more milk if it’s too thick.
- Cook over medium heat to prevent burning.
- Keep cooked crepes warm by stacking them and covering with foil.
Nutritional Benefits
- Mushrooms: Low in calories, rich in antioxidants and vitamin D.
- Spinach: High in iron, vitamin C, and calcium.
- Chickpea Flour: Provides protein and fiber, making the crepes more filling.
- Non-Dairy Milk: Dairy-free alternative rich in calcium and vitamins.
Dietary Information
- Vegan-Friendly: Contains no animal products.
- Dairy-Free: Uses plant-based ingredients.
- Low-Fat: Minimal oil and no heavy cream or butter.
- Nut-Free Option: Substitute almond cheese with a nut-free vegan cheese.
Nutritional Facts (Per Crepe with Filling)
- Calories: 180
- Protein: 6 g
- Fat: 7 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Sugar: 3 g
Storage
- Refrigerator: Store cooked crepes and filling separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked crepes (separated by parchment paper) for up to 2 months.
- Reheating: Warm crepes in a skillet over low heat or in the microwave.
Why You’ll Love This Recipe
- Versatile: Perfect for any meal and easily customizable.
- Healthy and Light: Packed with veggies and plant-based protein.
- Easy to Make: Simple ingredients and straightforward steps.
- Family-Friendly: Loved by vegans and non-vegans alike.
- Elegant Presentation: Ideal for brunches or special occasions.
Conclusion
These Vegan Mushroom and Spinach Crepes are a delicious, healthy, and satisfying dish that’s easy to prepare and perfect for any occasion. With their rich filling and light crepe texture, they strike a perfect balance of flavor and nutrition.
Try this recipe today and enjoy a gourmet meal that’s plant-based and delightful!
Frequently Asked Questions
- Can I make the batter ahead of time? Yes, refrigerate overnight and whisk before using.
- What can I use instead of chickpea flour? Substitute with additional all-purpose flour or whole wheat flour.
- Can I freeze the crepes? Yes, freeze cooked crepes separated by parchment paper for up to 2 months.
- What’s a good alternative to almond cheese? Use any store-bought vegan cheese or make a tofu-based cheese spread.
- Can I add more veggies to the filling? Yes, bell peppers, zucchini, or kale work well.
- How do I prevent crepes from sticking? Use a well-greased non-stick pan and ensure it’s preheated.
- Can I use regular milk instead of non-dairy milk? Yes, if not following a vegan diet.
- What’s the best way to reheat crepes? Warm in a skillet over low heat or microwave for 20–30 seconds.
- Can I make these gluten-free? Use a gluten-free all-purpose flour blend instead of regular flour.
- Are these crepes suitable for kids? Absolutely! They’re nutritious, flavorful, and fun to eat.