Name: Savoury vegan crêpes
Total time: 40 min
Yield: Serves 4
Ingredients: 150g plain flour; 250-300ml oat milk or soya milk; 1 tbsp coconut oil, melted; for frying groundnut oil; olive oil; 300g portabellini mushrooms, sliced; 2 cloves garlic; 3 tbsp vegan soft cheese; chopped to make 2 tbsp chives

Ingredients

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

FILLING

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

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.