Easy Vegan Crepes

Easy Vegan Crepes Recipe

By Hot For Food

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

crepe batter (makes about 3 cups)

2 C 00 flour

1 1/2 tbsp granulated sugar

1 1/2 tsp baking powder

2 tbsp melted vegan butter

2 2/3 cups nondairy milk

savoury filling

16 oz cremini mushrooms, thinly sliced

2 garlic cloves, minced

2 tbsp olive oil

1 bunch asparagus, bottoms trimmed

1/8 tsp nutmeg

1/8 tsp smoked paprika

double batch hot for food hollandaise sauce

fresh dill, for garnish

Instructions

1In a large bowl, whisk together flour, sugar, and baking powder.

2Add in the melted vegan butter and start whisking while you pour in the nondairy milk. The batter should be very thin and loose.

3Your skillet or crepe pan should be over medium heat. You'll need to adjust the temperature as you go as the pan gets hotter!

4Pour about 1/3 cup of batter on the pan, lifted off the burner. As soon as the batter hits the pan, twist and turn the pan in large circles to make a thin layer of batter in an even circle just out to the edge.

5After about 1 to 1 1/2 minutes, you'll notice the sides of the crepe starting to lift off the pan. At this point you can flip it with a large spatula.

6Let it cook for another minute and then remove onto a large plate and cover with a tea towel to keep warm. You can also reheat the crepes in a low temperature oven (about 200°F) before assembling crepes for serving.

7Cook mushrooms in the same pan or a cast iron skillet over medium heat with 2 tbsp olive oil for about 5 to 6 minutes. Once they're about halfway cooked through, add minced garlic and sauté for another 4 minutes or so. Remove from the pan into a bowl you can cover to keep warm.

8Wipe out excess liquid or residue in the pan and get it to medium-high. Add trimmed spears of asparagus in one layer across the pan. Sear on one side for 3 minutes.

9Season with nutmeg and smoked paprika and then flip, searing the other sides. You'll only toss once or twice as you're trying to char the asparagus in a hot dry pan until just tender and bright green. The total cook time for these is about 6 minutes.

10Just before serving, heat up the hollandaise over low heat in a saucepan, whisking constantly to warm through. Add a bit of water if necessary to thin out.

11Fill crepes with sautéed mushrooms and spoonfuls of hollandaise. Add asparagus and fold the edges over each other, rolling up the crepe snuggly. Then drizzle with more hollandaise on top and garnish with fresh dill. Serve immediately!

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