Vegan Savory Crepes with Spinach and Mushroom Filling
Elevate your brunch table with these Vegan Savory Crepes with Spinach and Mushroom Filling, a delightful blend of delicate crepes and a vibrant, plant-based filling. Made with a simple batter of all-purpose flour, almond milk, and nutritional yeast for a subtle cheesy flavor, these crepes offer a soft yet sturdy base for the earthy cremini mushrooms and nutrient-packed baby spinach filling. Sautéed with garlic, onions, and a hint of lemon juice, the filling bursts with savory umami and freshness, perfectly complementing the crepes. Ready in under an hour, this recipe is ideal for impressing guests or treating yourself to a wholesome, dairy-free and egg-free meal. Serve warm, garnished with fresh herbs, and enjoy this vegan take on a classic comfort food. Perfect for brunches, light dinners, or even an elegant appetizer option!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Chickpea flour
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 4 cups Baby spinach
- 8 ounces Cremini mushrooms, sliced
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegan butter
Instructions
In a mixing bowl, whisk together the all-purpose flour, unsweetened almond milk, chickpea flour, nutritional yeast, baking powder, and salt until smooth. Set aside to rest while preparing the filling.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and garlic, sauté until the onion becomes translucent, about 5 minutes.
Add the sliced mushrooms to the skillet, cooking until they are browned and have released their liquids, approximately 7 minutes.
Add the baby spinach to the mushrooms, stirring until wilted, roughly 3 minutes. Add in the lemon juice and black pepper, then remove from heat. Set the filling aside.
Preheat a non-stick crepe pan or medium non-stick skillet over medium heat and lightly grease it with a bit of vegan butter or olive oil.
Stir the crepe batter once more to ensure even consistency. Pour approximately 1/4 cup of the batter into the skillet, swirling the pan to evenly coat the bottom. Cook until the edges begin to lift and the bottom is lightly golden, about 2-3 minutes.
Gently flip the crepe and cook the other side for an additional 1-2 minutes until lightly golden.
Remove the crepe from the skillet and place it on a plate. Repeat the process with the remaining batter.
To assemble, scoop a portion of the spinach and mushroom filling onto one half of each crepe and fold over the other half, or roll the crepe around the filling.
Serve the crepes warm, optionally garnished with chopped fresh herbs or a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1936 mg | 84% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 821 mg | 63% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1531 mg | 33% | |
*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.
