Vegan Crêpe Recipe (Savoury Crêpe Recipe)

Savoury vegan crêpes

  • serves 4
  • Easy

Pack this crisp vegan crêpe with garlicky mushrooms for an easy plant-based lunch

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This vegan crepe recipe is so simple – just flour, plant milk and coconut oil – but it makes a surprisingly good crepe for stuffing with creamy mushrooms.

Make your own oat milk with our recipe here. An easy, creamy milk alternative for vegans – simply use rolled oats and water, blend together and strain through a muslin. To keep it vegan, use maple syrup as a sweetener

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Ingredients

  • plain flour 150g
  • oat milk or soya milk 250-300ml
  • coconut oil 1 tbsp, melted
  • groundnut oil for frying

FILLING

  • olive oil
  • portabellini mushrooms 300g, sliced
  • garlic 2 cloves
  • vegan soft cheese 3 tbsp
  • chives chopped to make 2 tbsp

Method

  • Step 1

    Put the flour in a bowl with a pinch of salt, then gradually whisk in enough plant milk until you have a thin, pourable batter the texture of single cream. Whisk in the coconut oil. Leave to sit for 5 minutes.

  • Step 2

    Heat a crêpe pan or frying pan to hot then brush lightly with oil. Add a small ladleful of batter to the pan, swirling it around so that it thinly coats the pan. Cook for a few minutes until golden, then flip and cook the other side.

  • Step 3

    To make the pancake filling, heat 1 tbsp of oil in a large non-stick frying pan. Add the mushrooms and a good pinch of salt, then fry on a fairly high heat for 5-6 minutes until the mushrooms are tender and any excess liquid has evaporated. Stir through the garlic and fry for another couple of minutes, then turn the heat down and stir through the soft cheese until melted. Add most of the chives, taste and season.

  • Step 4

    Spoon some of the mushroom mix over each crêpe then fold in half and half again. Allow 2 crêpes per person.

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