Mmm, savory crepes. Looks like an omelet, tastes like a veggie filled, magically delicious cross between an omelet and a crepe. All without cracking a single egg. These came about after having a vegan, gluten free chocolate strawberry version of sweet crepes at La Crepe Du Jour in Frankenmuth, MI. So yummy.
These crepes can be filled with just about anything; broccoli, onions, mushrooms, bean sprouts, bell peppers, tofu, vegan cheese or meat crumbles, etc. I’ve used broccoli and mushrooms, with a few bean sprouts, because that’s what I had on hand. Sliced zucchini, kale or arugula would go well in this, too.
I have a tip, and it’s based on years and years of making bad pancakes because I was too impatient. Don’t rush. Let the batter sit and cook covered, undisturbed, for 5 to 6 minutes. Don’t even look. Then these are foolproof.
Savory Crepes
Ingredients
- 1 1/4 cup rice flour
- 1/4 cup tapioca flour
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 oz coconut milk canned
- 3 cups cold water
- 1/4 cup green onion chopped
- 1 tablespoon olive oil
- 1 lb broccoli chopped
- 1 lb mushrooms sliced
- 1 cup mung bean sprouts
Instructions
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To make the batter, sift together the rice flour, tapioca flour, turmeric, salt, and pepper in a large mixing bowl. Add the coconut milk and water and stir until smooth and any lumps are gone.
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Mix in the chopped green onion.
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Set batter aside. It can even be made the night before and refrigerated over night.
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Over medium heat, with a little olive oil, saute the broccoli and mushrooms until slightly browned and tender, then remove from pan and set aside.
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Place about 1/4 cup of the broccoli and mushrooms back in the pan with a teaspoon of olive oil.
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Then pour on 1/2 cup of the batter, swirling the pan slightly so it spreads evenly around the vegetables and the pan.
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Cover with a lid and let cook for 5 to 6 minutes. No looking. Don't disturb!
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Uncover, sprinkle on some mung bean sprouts, and cover and let cook for a minute more.
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The crepe should be crisp on the pan side and fully cooked on side facing up. Fold and slide out onto the plate.
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Serve with greens and any sweet vinaigrette. I used a mix of equal parts pineapple juice, soy sauce, and balsamic vinegar with some salt, pepper, and red pepper flakes added.
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A delicious way to eat these is to cut pieces of the crepe, wrap them in the greens, and dip in the vinaigrette.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.