Vegan Savory Crepe

With a super easy-to-make vegan batter, this savory crepe will enter your list of favorite recipes from this blog.

A vegan, easy, and delicious recipe. Crepe, or as we call it in Brazil, salt pancake, is a French dish that has already won the heart of the Brazilian family. Usually, in Brazil, it is served with tomato sauce and ground beef filling, but I decided to make my own version with a little twist for the blog with mushroom and almond filling, and cashew nut sauce.

Ingredients at the end of the post!

But for those who are a fan of the traditional version, I'll leave the link to my soy mince recipe here:

Click here for my Soy Mince Recipe

To summarize... This crepe has the simplest batter and the filling is exquisite with far from basic ingredients. But it's all sooo easy to do.

To make it even easier, follow the recipe step by step with the video below:

INGREDIENTS:

The batter:

• 180g of all-purpose flour (1 and 1/3 cups)

• 2 tablespoons of cornstarch

• 1 teaspoon of baking powder

• 1/2 teaspoon of salt

• 1 and 1/2 cup of neutral-flavored vegan milk

• 1 teaspoon apple cider vinegar

The Filling:

• 1 large onion

• 6 garlic cloves

• 500g of mushrooms (shitake or Portobello)

• 2/3 cup of brandy or wine

• 3 tablespoons of soy sauce

Sauce:

• 2/3 cup of raw cashew nuts

• 1/2 cup of nutritional yeast

• 1 cup of neutral flavor vegan milk (hot)

• 4 sautéd minced garlic cloves

• salt to taste

METHOD OF PREPARATION:

The batter:

1. Sift the dry ingredients into a bowl

2. Remove the sieve and add the liquid ingredients. Mix until the batter is homogeneous

3. Grease a non-stick skillet and let it heat up over medium heat

4. When the skillet is hot, add the batter using a ladle and spread with the help of a tablespoon over the skillet. Half a ladle of batter is enough to make the crepes

5. Reserve

Filling:

1. Saute the onion and garlic

2. Add mushrooms and saute

3. Add Brandy or wine and soy sauce, mix and cook, stirring occasionally until is dry.

4. Turn off the heat and set aside

5. Cut some almonds into flakes and set them aside

Sauce:

1. Cook the cashew nuts for at least 20min to 30min

2. Drain and blend the cashew nuts with hot vegan milk and the other ingredients

To assemble the pancakes:

1. Add the sauce to the crepe

2. Add the mushroom stuffing and the chopped almonds

3. Roll the crepes

4. Pour the rest of the sauce on top

5. Toss some flaked almonds and parsley on top to decorate

I hope you liked it! See you in my next post!