Savory Vegan Crepes Recipe

Another magnificent vegan recipe from the Kitchen. This time they are salty vegan crepes, accompanied with mushrooms and tomato, a true delight. Follow the step by step of this vegan recipe and learn how to prepare delicious vegan crepes, which although “fragile and capricious” are a dish that is definitely worth trying.

Ingredients to make savory vegan crepes:

• Crepes
• 1 teaspoon of baking powder
• 1 tablespoon soy flour
• 400 milliliters of unsweetened soy milk
• 1 pinch of salt
• 140 grams of wheat flour (1 cup)
• Filling
• 1 handful of sunflower seeds
• 1 tablespoon of vegetable cream
• 2 units of Tomato
• 1 pinch of pepper
• 1 handful of fresh parsley
• 450 grams of Pleurotus mushrooms
• 2 cloves of garlic
• 1 pinch of salt

How to make savory vegan crepes:

1.To make the vegan crepes, mix all the ingredients well until you get a slightly thick and homogeneous mixture.

2.Heat a frying pan, preferably non-stick, with a few drops of oil spread over the entire surface with kitchen paper. When it is very hot, add a portion of the crepe batter and spread it over the entire surface.

3.Cook the crepes over medium-low heat until they start to puff up and the edges are lightly browned. Then, flip the crepe over and let it cook on the other side for a couple of minutes. Repeat this process until you finish with all the dough, making sure that the pan is always greased with oil.

Tip: A total of 6 crepes should come out and I recommend brushing the pan with foil for every two crepes. Crepes are quite fragile, if you break any during the cooking process, you can repair it by adding a little more batter.

4.To make the filling for the savory crepes, chop the mushrooms with your hands and sauté them in a pan with a little olive oil. Sauté over medium-high heat until mushrooms shrink slightly.

Tip: If you don’t get pleurotus mushrooms you can use any other you have on hand.

5.After a few minutes, add the finely chopped garlic to the pan, along with a pinch of salt and the sunflower seeds. Continue cooking until the mushrooms are dry and toasted.

6.Then add the cream and tomatoes. Tomatoes should be diced, skinned, and seeded. Stir everything until the sauce is heated through. Finish cooking with a touch of pepper and finely chopped parsley.

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Serve the savory vegan crepes, two per diner, first one, then a layer of filling and then another, decorating with more filling on top. These vegan crepes are combined with other types of fillings such as tandoori mushrooms or a banana ceviche.

Tricks for vegan crepes

If you like vegan food and crepes, you should take into account some details that will surely help you when preparing and eating them:

• For this particular recipe, you can substitute the regular wheat flour and baking powder for special flour for cakes or biscuits.
• Unlike crepes made with eggs, vegan crepes shrink in both diameter and thickness, so when making them you will need to add more batter and use a much larger pan than you would normally use for other types of crepes.
• These savory vegan crepes can be eaten both hot and cold. If you want to eat them cold, remember not to use very moist fillings, as these eggless crepes tend to get soggy quickly and break easily.