Savoury crepes are one of my favourite recipes for dinner and always brings me back to my childhood as it was a favourite of mine when I was young too! I could actually eat these delicious crepes at any meal of the day!
~ Vegan ~
Ingredients:
Crepe mix:
1 1/4 cup coconut milk or another non-dairy milk
1/4 cup avocado oil
1 egg
3/4 cup spelt flour
1/3 cup light buckwheat flour
pinch sea salt
Sauce:
2 tbsp brew's yeast
2 tbsp tamari
1/4 cup olive oil
1 clove garlic
1/2 cup water
1 tbsp tahini
1 tsp dijon mustard
Sautéed veggies:
1 tbsp avocado oil
1/2 medium yellow onion, thinly sliced
1/2 cup red cabbage, coarsely chopped
1 1/2 cup broccoli, cut into chunks including stalk
1 cup crimini mushrooms, sliced
1/4 cup Italian parsley, finely chopped
1 green onion, diced
pinch sea salt
dash freshly ground pepper
Turn oven on to 170F (to keep crepes warm after making them).
In a blender add all crepe mix ingredients and blend until smooth. Using a crepe pan (ideally) or a medium frying pan (ones with a non-stick quality works best) lightly grease pan with avocado oil. Warm pan to medium heat. Test temperature of pan by dropping a tiny drop of crepe mixture onto pan. If it lightly sizzles, then your pan is ready. Pour about 1/2 cup of crepe mixture into the middle of the pan while simultaneously holding the pan titled to its side and rotating it around on an angle to allow for crepe mixture to evenly cover pan, you may need to add a bit more mixture if the whole pan is not completely covered. The mixture should be quite thin, about 1/4-1/2 cm in thickness. Cook until underside is lightly brown. Carefully flip with a large spatula (or two) and cook other side for a few minutes until also lightly brown. Place in warm oven, and repeat this process until mixture is all used up.
Clean the blender and add all sauce ingredients, blend on high until smooth.
In a medium frying pan, add avocado oil and over medium heat sauté onions until translucent, then add cabbage and mushroom and sauté for a few minutes. Add broccoli and sauté until broccoli becomes bright green and el dante.
Remove crepes from oven and place one on a serving plate. Add some sautéed veggies organized in a line down the middle of the crepe. Roll the crepe up and drizzle with sauce and top with green onion and parsley.
Enjoy!!
Store any left overs in an airtight container in the fridge for up to 4 days.
Make 4-6 crepes
Prep & Make time:
Prep time ~ 30 minutes
Make time ~ 30 minutes
Total time ~ 60 minutes
Love the Power of Food:
Broccoli
This beautiful green veggie is one of the most nutrient-dense foods!!! Very high in vitamin C and also an excellent source of magnesium, potassium, phosphorus and vitamin K, A, B6, E and folic acid. It also contains high amounts of the phytochemical glucosinolates which have amazing anticancer effects!
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