Savory Vegan Crepes
These little beauties are delicious for breakfast, lunch or dinner! Drizzle honey on them for the perfect bit of sweet to savory ratio.
FOR THE CREPES
- ⅓ cup quinoa flour
- ⅓ cup milk
- 1 chia egg (see note)
- ¼ tsp baking powder
- ¼ tsp dried rosemary
- ¼ tsp dried parsley
- ½ tsp fresh basil chopped
- ⅓ cup water (add a TBS or twomore if batter is still thick)
- ½ TBS nutritional yeast
- ⅛ tsp salt and pepper
- optional: red pepper flakes
FOR THE FILLING
- 1 cup kale chopped
- ½ cup artichoke hearts chopped
- ½ TBS lemon juice
- 1 garlic clove minced
- 2 TBS coconut milk
- 2 TBS nutritional yeast
- 1 TBS tahini
- ½ tsp honey
- Pinch of Salt
- additional ½ tsp honey fordrizzling
- additional 3 TBS vegan cheese
Spray a pan with non stick spray. Add kale, artichoke hearts, garlic, coconut milk, and lemon juice, stir and allow to cook for about 3 minutes. Add remaining ingredients (EXCEPT vegan cheese). Combine completely and cook until kale is wilted. Cover to keep warm and set aside
In a small bowl, combine all crepe ingredients and stir completely. Spray a pan with non stick cooking spray and turn to medium heat. Pour ⅓ of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape). Cook for about 1 minute on first side, flip, cook another minute on opposite side. Transfer crepe to a plate to cool. Repeat to make 3crepes.
Once crepes are cooked and cooled, spoon ⅓ of the mixture into each crepe and add 1 TBS cheese. Fold crepe over.
Reheat pan. Spray with non stick cooking spray and turn to medium heat. Lay each filled/folded crepe in the pan and allow cheese to melt through (cooking for about 2 minutes on each side).Transfer to a plate, and drizzle with additional ½ tsp honey.Enjoy!
To make Chia Egg: 1 TBS chia seed mixed with 3 TBS water, put in fridge for 15 min to set
You may want to add some extra honey or salt to your finished product depending on your desired taste!