I’ve been on a big crepe binge recently. I don’t know how it started, but suddenly I decided I would like to make crepes more. Of course, I wanted them to be vegan. I also try to eat gluten free as much as I can, so this was another requirement. Well, turns out crepes are pretty easy to make once you figure out the right flour! The ingredients are almost as simple as regular crepes.
These crepes can be made sweet or savory, I have an option for both. For this recipe though, I am focusing on the savory option. Since creating these crepes I have actually branched out into another version, which came out better for sweet crepes, so I may post the recipe to that later on.
These crepes are something you can make for breakfast, lunch or dinner. It doesn’t matter! They are packed with goodness and much lighter than traditional crepes, due to them being gluten free. If you try this recipe, please leave me a comment and let me know how you like them!
So without further ado…let us begin!
Makes about 8 large crepes
For the crepes you will need:
- 1.5 cups gluten free oat flour
- 2 cups nut milk (I used almond milk)
- 1 tbsp coconut oil
- 1 tbsp flax seeds
- pinch of salt
- Optional: For sweet, add 1 tbsp sugar or maple syrup, and a pinch of cinnamon
- Couple tablespoons of coconut oil or spray oil for cooking
For the crepe filling, you will need:
- 2-3 diced tomatoes
- 3 cups spinach
- 1/2 cup diced onion
- 1 pkg chopped mushrooms (about 1.5 cups, or 8 oz)
- 1 avocado
In a large bowl, add the flour and flax seed, the whisk in each of the wet ingredients. Make sure there are no lumps anywhere. The mixture should not be thick, but loose and runny, not like a typical pancake batter.
Heat a large pan on medium heat, and pour about 3/4 cup of batter in a greased or non-stick pan. Roll the batter around the pan to make sure it flattens out. If needed, use a spatula to even out the batter, as the middle can tend to be thicker than the outside, making it not cook as well.
When the edges are golden brown, flip the crepe on the other side and cook again, about 1/2 minutes. Keep in mind that as the batter sits, it may begin to thicken. You can loosen it up by adding more nut milk to keep it thinner.
As you cook the crepes, you can also start sauteing your vegetables. In another pan, heat to medium high heat, add a tsp of oil and saute the onions for a bit until golden. Add the chopped mushrooms and cook again for about 3 minutes until they are golden brown. Then remove from the pan.
Next saute the tomatoes or flash fry, whatever you prefer. Add the tomatoes to the pan with another teaspoon of oil and flash fry/saute for 2 minutes or so. You can choose to leave the tomatoes with some moisture, or cook them for longer, it’s up to you. When the tomatoes are done, remove from the pan.
Lastly add the spinach with either a bit more oil or water. Saute lightly, just to get them wilted and cooked, but not too much till they become soggy and lose their color. You can also turn the heat off and leave the spinach sitting in the hot pan, they will cook just as well.
Once the crepes are done, put 2 on a plate, and add a couple spoons of mushrooms, tomatoes, and spinach to one half of the crepe. Top with some sliced avocado and fold the empty half over the stuffed half. If you want, top with more avocado.
Serve right away, as these taste best when they are fresh and warm.
You can stuff crepes with anything you want really, these are just a few options to get you going. Some other great vegan crepe options are vegan cheese, leeks, sauteed carrots, zucchini, arugula, tempeh, hummus, sprouts, bell peppers, shaved brussel sprouts, and more!