Fruity Refreshment – Persimmon Smoothie Bowl
Savory vegan Crêpes: Filled with Spinach, Mushrooms, and Cashew Sauce
Who says crêpes have to be sweet? Savory vegan crêpes are the perfect all-rounder – light, satisfying, and incredibly versatile. Filled with spinach, mushrooms, and a creamy cashew sauce, this recipe brings a variety of flavors and textures to your plate. Perfect for a cozy dinner, a special brunch, or even as meal prep for the week!
Why Savory Vegan Crêpes?
Savory crêpes are a wonderful, flexible dish that can be customized to your liking. The combination of earthy mushrooms, aromatic spinach, and creamy cashew sauce is not only nutrient-rich but also absolutely delicious. Plus, these crêpes are simple to make and pair well with a variety of fillings.
Ingredients
For the Crêpes
- 150 gram spelt flour (or gluten-free flour)
- 250 milliliter plant-based milk (e.g., oat, almond, or soy milk)
- 100 milliliter water
- 1 tablespoon olive oil
- 1/2 teaspoon Salt
For the Filling
- 200 gram Spinach (fresh)
- 200 gram mushrooms (sliced)
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- a pinch of nutmeg (Optional)
For the Cashew Sauce
- 100 gram cashews (soaked for at least 4 hours)
- 150 milliliter water
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- Salt and pepper (to taste)
Instructions
Prepare the Crêpes
- In a bowl, mix the flour, plant-based milk, water, olive oil, salt, and turmeric (if using) until you have a smooth batter. Let the batter rest for about 15 minutes.
- Lightly grease a non-stick pan and heat over medium heat. Pour a ladle of batter into the pan, swirling it to cover the bottom thinly. Cook the crêpe on both sides until golden brown. Repeat with the remaining batter and set the crêpes aside.
Prepare the Filling
- Heat the olive oil in a pan and sauté the onion and garlic until translucent.
- Add the mushrooms and cook over medium heat until softened and slightly browned.
- Stir in the fresh spinach and let it wilt. Season with salt, pepper, and a pinch of nutmeg, if desired.
Prepare the Cashew Sauce
- Blend the soaked cashews with water, nutritional yeast, lemon juice, salt, and pepper until smooth. Adjust the consistency with more water if needed.
- Gently warm the sauce in a small saucepan, but do not boil.
Assemble the Crêpes
- Fill each crêpe with the spinach-mushroom mixture and drizzle with cashew sauce. Roll or fold the crêpes and place them on a plate.
- Top with extra cashew sauce and serve immediately.
Notes
Variation Tips:
- Vegetables: Swap the spinach and mushrooms for zucchini, bell peppers, or carrots – whatever you love!
- Spices: Experiment with spices like paprika, curry powder, or herbs like oregano and thyme.
- Sauce: Instead of cashew sauce, try vegan pesto or a creamy avocado sauce for a twist.
These savory vegan crêpes combine a light texture with rich flavors. Perfect for impressing friends and family or as a quick and satisfying meal for yourself. The creamy cashew sauce adds indulgence, while the spinach-mushroom filling provides wholesome nutrients.
Enjoy your meal and share your creations with me by tagging @vegan_franzi on social media or using the hashtag #gonut.
