Vegan Potato Crepe
Discover the deliciously hearty and plant-based delight of Vegan Potato Crepes—perfect for brunch, dinner, or any time you’re craving comfort food. These tender, golden crepes are made from a simple batter of all-purpose flour, non-dairy milk, and olive oil, delivering an irresistibly soft texture while keeping them entirely vegan. The filling is a savory combination of mashed potatoes, sautéed onion and garlic, nutritional yeast, and a hint of turmeric, perfectly balanced with wilted spinach for a nutritious touch. Ready in under an hour, these crepes make an impressive yet approachable dish for family meals or entertaining. Serve them rolled, folded, or open-faced, and enjoy a satisfying meal that’s packed with flavor and completely dairy-free. Searching for a wholesome, vegan recipe? These Vegan Potato Crepes are sure to steal the spotlight!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Non-dairy milk (e.g., almond, soy)
- 0.25 cup Water
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 pieces Medium potatoes
- 1 medium Onion
- 2 pieces Garlic cloves
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 1 cup Spinach leaves
- 1 tablespoon Sunflower oil
Instructions
Begin by preparing the crepe batter. In a mixing bowl, whisk together the all-purpose flour, non-dairy milk, water, olive oil, 0.5 teaspoon salt, and ground black pepper until smooth. Let the batter rest for about 10 minutes.
While the batter rests, prepare the potato filling. Peel and cube the potatoes. Boil them in a pot of salted water for about 10 minutes or until tender. Drain and set aside.
Finely chop the onion and garlic. In a skillet over medium heat, add the sunflower oil. Once hot, add the onion and garlic and sauté until the onion is translucent, approximately 5 minutes.
Add the cooked potatoes to the skillet, and mash them slightly with a fork or potato masher. Stir in the nutritional yeast and turmeric powder. Season with additional salt and pepper to taste. Cook for about 5 more minutes, stirring occasionally. Finally, fold in the spinach leaves and cook until they are wilted.
Heat a non-stick pan over medium heat. Lightly grease it if necessary. Pour about 1/4 cup of crepe batter onto the center of the pan and swirl to spread out into a thin layer.
Cook the crepe for about 2-3 minutes, until the edges start to lift and the bottom turns golden brown. Gently flip the crepe and cook the other side for an additional 1 minute.
Remove the crepe from the pan and place on a plate. Repeat the cooking process with the remaining batter.
To serve, fill each crepe with a portion of the potato mixture, fold or roll up, and serve warm. Enjoy your vegan potato crepes!
Nutrition Facts
Calories |
1344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 20.1 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 514 mg | 40% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
