Vegan Savory Mushroom Crêpes
Savory mushroom crêpes are a classic French comfort dish: thin, delicate golden crêpes filled with rich, herb‑infused mushrooms and spinach, drizzled with a silky creamy sauce. This 100% vegan version replaces eggs, dairy milk, butter, and cheese with wholesome plant‑based ingredients, keeping the light, tender texture, deep umami flavour, and elegant appearance of the traditional recipe without any animal products at all.
Shared by katty
Time
50 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #Vegan Crêpe Batter;
- 120 g all‑purpose flour.. 250 ml unsweetened oat or soy milk.. 80 ml cold water
- 1 tbsp olive oil or melted vegan butter.. ¼ tsp sea salt.. Pinch of black pepper
- #Mushroom & Spinach Filling;
- 300 g mixed mushrooms (button, cremini, shiitake), sliced
- 150 g fresh spinach.. 1 small onion, finely diced.. 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves.. 2 tbsp olive oil or vegan butter
- Sea salt and black pepper, to taste.. 2 tbsp nutritional yeast (for cheesy depth)
- #Creamy Herb Sauce;
- 150 ml unsweetened oat cream or cashew cream.. ½ tsp Dijon mustard
- 1 tsp fresh parsley, chopped.. Pinch of nutmeg.. Salt and pepper, to taste
👩🍳 Instructions
- 1
Make the batter: Whisk flour and salt in a bowl. Gradually pour in plant milk and water, whisking constantly until smooth and lump‑free. Stir in oil/vegan butter and pepper. Let rest for 15 minutes — this helps the batter spread evenly.
- 2
Cook the filling: Heat oil/vegan butter in a pan over medium heat. Sauté onion until soft, add garlic and thyme for 1 minute. Add mushrooms, cook until golden and all liquid evaporates. Stir in spinach until wilted, then mix in nutritional yeast, salt, and pepper. Set aside.
- 3
Make the sauce: In a small saucepan, warm the plant cream gently. Stir in mustard, nutmeg, salt, pepper, and parsley. Simmer lightly for 2 minutes until slightly thickened. Keep warm.
- 4
Cook the crêpes: Lightly grease a non‑stick pan over medium‑low heat. Pour a ladle of batter, swirl to coat thinly. Cook 1–2 minutes until golden underneath, flip and cook 30–45 seconds more. Repeat for all batter.
- 5
Assemble: Spoon filling down the centre of each crêpe, fold or roll them up. Place on plates, drizzle generously with the creamy sauce, and top with extra herbs or vegan parmesan if desired. Serve warm with a fresh green salad.