They make cooking them look so damn easy on their fancy crepe makers or super large flat bottomed pans. I’ve had a little success in the past with not so savoury breakfast buckwheat pancakes, though I’ve never quite managed to get them as thin and flexible as desired.
Well I’ve finally cracked it! A large flat bottomed pan is a must, as is chickpea flour! A large thin super duper sized crepe perfect for housing the monumental amount of oyster and portobello mushrooms that were gladly received from Steve (from the Happy Pear!) as my plans for all things oven baked/roasted had to out the window. The element decided to spontaneously combust, cracked in two, leaving me oven-less for 2 whole days!
When you don’t have an oven…make crepes! And if you don’t fancy crepes make pancakes!
Along with the sautéed mushrooms (with heaps of garlic) I loaded the crepe with steamed kale and some “cheesy” sauce. The more I make this sauce the more I crave it; and by crave it I don’t just mean the taste (which is awesome btw!) The double serving of nutritional yeast blended in to it provides me with a much sought after hit of all the B vitamins and I can honestly say after my top up today and “cheesy” sauce intake last week I can honestly feel the difference.
It’s a nutritionally supercharged sauce and I just can’t get enough of it! Who needs supplements when you can get all you need from a comforting creamy rich sauce!?
The crepe couldn’t haven’t turned out more perfectly. To say I was delighted is an understatement; imagine me jumping with delight and you won’t be too far wrong!
Spread with “cheesy” sauce (the rest on the side for optimum dipping!), kale, mushrooms, folded over with ease and sprinkled with chopped parsley. Heaven on a plate; and a picture of pure beauty! I couldn’t wait to tuck in and I wasn’t disappointed. The chickpea flour worked it’s flavourful magic as per usual, and I guess you can really go too far wrong with mushrooms and a “cheesy” sauce.
It was lip licking, finger whipping (the plate I mean) tummy loving good.
I have a must make crepe on the agenda for this week…think pumpkin!
What’s your favourite savoury crepe filling?
Vegan Cheesy Mushroom and Kale Crepe
Servings – 1
Preparation Time – 15 minutes
Cooking Time – 6-8 minutes
- 1/3 cup (40g) chickpea flour
- 1 tbsp ground flax + 3 tbsp water
- 125ml (1/2 cup) water
- Pinch of salt and black pepper
- 1 cup oyster and portobello mushrooms roughly chopped
- 1-2 cloves of garlic minced
- 1 tsp coconut oil
- 1 cup of roughly chopped steamed kale
- 1 tsp cornstarch
- 1/3 cup (80ml) almond milk
- 2 tbsp nutritional yeast
- 1/2 tsp Dijon mustard
- Whisk together flax and water and set to one side for 15 minutes until “eggy”.
- Meanwhile blend together cheese sauce ingredients before placing in a pot over a medium heat, stirring for 5 minutes until desired consistency.
- Place mushrooms, garlic and coconut oil in a pan over a medium heat and sauté for about 5 minutes.
- Mix together water and chickpea flour, using a hand blender to remove any lumps. Season with salt and pepper before stirring in flax egg.
- Pour mixture in a non stick large flat bottomed pan over a medium heat and cook for 4-5 minutes, until the edges start to come away from the pan and the centre of the crepe bubbles up with air. Gently loosen the crepe and using a spatula flip over gently. Cook for a further 3-4 minutes.
- Spread a good couple of spoonfuls of the sauce on one side of the crepe, followed by your steamed kale and sautéed mushrooms. Fold over and serve with remaining cheese sauce and mushrooms on the side.