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Vegan French-Inspired Mushroom and Spinach Crepes

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Ingredients

Adjust Servings:
For the Crepe Batter:
1 cup chickpea flour
1 cup water
1/4 tsp salt
1/4 tsp black salt (kala namak, for an eggy flavor; optional)
1/4 tsp ground black pepper
2 tbsp fresh chives, chopped (optional)
1 Cooking spray or a small amount of oil for cooking
For the Mushroom and Spinach Filling:
2 cups mushrooms, sliced
2 cups fresh spinach, chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp olive oil (optional, or use water for sautéing)
1 Salt and pepper to taste
1 Fresh parsley for garnish

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Vegan French-Inspired Mushroom and Spinach Crepes

A Taste of France for Your Morning Delight

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • Vegan
  • Whole Foods Plant-Based
Cuisine:
  • Serves 1
  • Easy

Ingredients

  • For the Crepe Batter:

  • For the Mushroom and Spinach Filling:

Directions

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Steps

1
Done

In a blender, combine chickpea flour, water, salt, black salt (if using), black pepper, and chives (if desired). Blend until smooth. Let the batter rest for 30 minutes.

2
Done

While the batter is resting, prepare the filling. Heat olive oil (or water) in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes.

3
Done

Add minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes.

4
Done

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

5
Done

Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with cooking spray or

6
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Title: Vegan French-Inspired Mushroom and Spinach Crepes

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Features: Budget-Friendly, Gluten-Free, High-Fiber, Vegan, Whole Foods Plant-Based

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Sub-Title: A Taste of France for Your Morning Delight

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Quick Description: Savor the elegance of French cuisine with these vegan mushroom and spinach crepes. Filled with a rich and savory filling, they make a perfect breakfast treat.

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Ingredients:

11
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For the Crepe Batter:

12
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1 cup chickpea flour

13
Done

1 cup water

14
Done

1/4 tsp salt

15
Done

1/4 tsp black salt (kala namak, for an eggy flavor; optional)

16
Done

1/4 tsp ground black pepper

17
Done

2 tbsp fresh chives, chopped (optional)

18
Done

Cooking spray or a small amount of oil for cooking

19
Done

For the Mushroom and Spinach Filling:

20
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2 cups mushrooms, sliced

21
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2 cups fresh spinach, chopped

22
Done

1 small onion, finely chopped

23
Done

2 cloves garlic, minced

24
Done

1 tsp olive oil (optional, or use water for sautéing)

25
Done

Salt and pepper to taste

26
Done

Fresh parsley for garnish

27
Done

Instructions:

28
Done

In a blender, combine chickpea flour, water, salt, black salt (if using), black pepper, and chives (if desired). Blend until smooth. Let the batter rest for 30 minutes.

29
Done

While the batter is resting, prepare the filling. Heat olive oil (or water) in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes.

30
Done

Add minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes.

31
Done

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

32
Done

Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with cooking spray or

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