This Recipe is Ideal for

✔ A romantic weekend breakfast

✔ Impressing guests with vegan cuisine

✔ A hearty, savory start to the day

✔  Using seasonal mushrooms and herbs

Dietary Adaptations

✔ Naturally plant-based and dairy-free

✔ Soy-free option: ensure your plant-based milk is soy-free (e.g., oat or almond milk).

✔ Nut-free option: substitute the cashew cream with a store-bought sunflower seed-based cream cheese.

More Key Details

This version of the recipe incorporates fresh spinach directly into the crepe batter, resulting in beautiful green crepes that are as nutritious as they are striking. The key to a smooth, vibrant batter is blending it thoroughly until completely smooth. The rest of the process remains a joyful assembly of savory, umami-rich components.

4. Cook the Crepes

• Heat a non-stick crepe pan or skillet (around 8-10 inches) over medium heat. Lightly grease with a little vegan butter or oil.

• Pour about 1/4 to 1/3 cup of the green batter into the center of the pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. Cook for 1-2 minutes, until the edges lift and the bottom is lightly golden. 
• Flip carefully and cook for another minute on the other side. Stack cooked crepes on a plate and cover with a towel to keep warm.

5. Sauté the Mushroom Filling

• In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and a pinch of salt. 

• Cook, without stirring too much, for 5-7 minutes until they release their water and develop a deep brown color.
• Add the minced garlic and cook for another minute until fragrant. Season with black pepper and fresh thyme. Remove from heat.

6. Sauté the Mushroom Filling Assemble and Serve

• Lay a green spinach crepe flat on a plate. Spread a generous spoonful of the cashew cream cheese down the center.
• Top with a portion of the sautéed mushrooms. Fold the two sides of the crepe over the filling. Serve immediately with a side of roasted cherry tomatoes, a drizzle of balsamic glaze, and an extra sprinkle of fresh chives.

Ingredients

 For the Cashew Cream Cheese:

• 1 cup raw cashews, soaked

• 1/4 cup unsweetened plant-based milk (oat or almond work well)

• 1 tbsp fresh lemon juice

• 1 tbsp nutritional yeast

• 1/4 tsp salt

• 2 tbsp fresh chives, finely chopped

For the Roasted Tomatoes

• 1 cup cherry tomatoes
• 1 tsp olive oil
• Salt and pepper to taste

For the Crepes:

• 1 cup all-purpose flour

• 1/4 tsp salt

• 1/8 tsp turmeric (optional, for color)

• 1 1/4 cups plant-based milk

• 1/4 cup water

• 2 tbsp vegan butter or neutral oil, melted, plus more for cooking

For the Mushroom & Spinach Filling:

• 1 tbsp olive oil

• 10 oz (300g) mixed wild mushrooms (cremini, shiitake, oyster), sliced

• 2 cloves garlic, minced

• 3 large handfuls fresh spinach

• 1 tsp fresh thyme leaves (or 1/4 tsp dried)

• Salt and black pepper to taste