• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Domestic Gothess logo

  • Home
  • About
  • Recipe Index
    • Biscuits/Cookies
    • Bread, Buns and Yeasted Bakes
    • Cakes
    • Cupcakes
    • Ice Cream and Sorbet
    • Jams, Chutneys and Preserves
    • Brownies & Bars
    • Desserts and Patisserie
    • Savoury
    • Breakfast
    • Drinks
    • Confectionary
  • Contact
  • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
You are here: Home / Recipes / Savoury / Vegan Spinach And Mushroom Crepes With Almond Cheese

Vegan Spinach And Mushroom Crepes With Almond Cheese

July 13, 2019 by hannahhossack 5 Comments

Jump to Recipe -

Vegan spinach and mushroom crepes with almond cheese – these savoury pancakes are a quick, easy, healthy and delicious plant based meal.

Vegan crepe topped with almond cheese, mushrooms and spinach in a cast iron pan.

After discovering the joy that is almond based vegan ‘cheese’ I’ve been using it in cooking a lot. So far I’ve found that it is great stirred through pasta, in fajitas and sandwiches and it is absolutely delicious in these spinach and mushroom crepes.

Once you have made the cheese, the rest of this meal is really quick and simple to throw together, making it a great weeknight option. As the cheese will keep in the fridge for about a week, make that when you have a spare ten minutes so that it is ready to go when you want to whip this up.

The tangy, salty, creamy, rich cheese pairs perfectly with some garlicky sauteed chestnut mushrooms and baby spinach, all wrapped up in perfectly thin and chewy pancakes.

The crepes can be made in advance if you like and reheated in a hot pan as needed, or just cook them to order. You can also make the batter up to a day in advance and store it in the fridge.

If you don’t want to make your own cheese then you can also swap it for any shop-bought variety that you prefer, though I think that home-made is so much nicer!

Close up of a vegan mushroom, spinach and cheese pancake on a black plate.

How To Make Vegan Spinach And Mushroom Crepes With Almond Cheese:

(For ingredients and full instructions see the recipe card below)

Start by making the pancake batter. Whisk together plain flour, cornflour (cornstarch), gram (chickpea) flour and salt in a bowl.

The cornflour helps to bind the mixture in place of the egg and the gram flour provides a hint of savoury, ‘eggy’ flavour.

Gradually whisk in unsweetened plant based milk (soy or oat is best), a little at a time to avoid lumps, then whisk in a tablespoon of flavourless oil (I use sunflower but olive oil will work too).

Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).

Making the pancake batter

Gently fry a finely chopped shallot in a little olive oil until it is soft then add sliced mushrooms, crushed garlic and a pinch of dried thyme and continue to cook until the mushrooms are soft.

Add fresh baby spinach and cook until it has wilted, season well with salt and pepper.

Cooking the filling.

To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil (spray oil is helpful here!).

Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.

Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.

To serve, spread some of the almond cheese generously over one half of the crepe, top with some of the mushroom spinach mixture, fold in half and eat right away.

Vegan spinach, mushroom cheese crepe in a cast iron pan on a black background with a grey cloth and pewter dish of pepper.

Prep In Advance:

Most of the components can be made or prepared in advance for a quick meal when you need it. For the crepes you can make the batter the night before and store it covered in the fridge. Or you can even cook the crepes in advance and reheat them in a hot pan when you are ready to serve.

For the cheese, I like to make a big batch and keep it in the fridge to use in loads of different things; it will keep for about a week and only takes ten minutes (plus 1/2 hour soaking time) to make.

You could even cook the mushrooms and spinach in advance if you want, but I think they are best eaten freshly made. It’s so quick and easy to throw together that I don’t think it’s really worth making in advance anyway.

Two black plates of vegan mushroom, spinach cheese pancakes on a black background with a grey cloth and cutlery.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

*You will need a batch of my feta style vegan almond cream cheese. (You won’t be using the whole lot for these crepes but it keeps for about a week in the fridge and can be used for loads of things)*

Close up of a vegan mushroom, spinach and cheese pancake on a black plate.
Print
5 from 2 votes

Vegan Spinach and Mushroom Crepes With Almond Cheese

Vegan spinach and mushroom crepes with almond cheese - these savoury pancakes are a quick, easy, healthy and delicious plant based meal.
Course Main Course
Cuisine vegan
Keyword crepes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people
Author Domestic Gothess

Ingredients

Pancake Batter:

  • 125 g (1 cup) plain (all-purpose) flour
  • 20 g (2 Tbsp) chickpea/gram flour
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 1/4 tsp salt
  • 300 ml (1 1/4 cups) unsweetened non-dairy milk (soy or oat is best)
  • 1 Tbsp sunflower or olive oil

Filling:

  • 1 Tbsp olive oil
  • 1 shallot or small brown onion finely chopped
  • 250 g (9 oz) chestnut mushrooms sliced
  • 1 clove garlic crushed
  • 1/4 tsp dried thyme
  • 180 g (6 oz) baby spinach
  • salt and pepper
  • vegan almond cheese (see above) (or another vegan cheese)

Instructions

  • Start by making the pancake batter. Whisk together the plain flour, cornflour (cornstarch), gram (chickpea) flour and salt in a bowl.
  • Gradually whisk in the milk, a little at a time to avoid lumps, then whisk in the oil.
  • Set the batter aside to rest while you prepare the filling. (Or you can place it in the fridge overnight).
  • Gently fry the chopped shallot in the oil until it is soft then add the sliced mushrooms, crushed garlic and dried thyme and continue to cook until the mushrooms are soft.
  • Add the spinach and cook until it has wilted then season well with salt and pepper.
  • To cook the crepes, heat a good, non-stick frying pan over a medium heat and grease with a little oil (spray oil is helpful here!).
  • Pour a ladleful of the batter into the middle of the pan and lift up and swirl the pan to spread the batter out to the edges.
  • Cook until the top is set and the crepe has started to curl up a little at the edges then carefully flip it over using a spatula and cook for a couple more minutes until the underside is browned. Slide onto a plate and repeat with the rest of the batter. You will get about 4-5 crepes.
  • To serve, spread some of the almond cheese generously over one half of the crepe, top with some of the mushroom spinach mixture, fold in half and eat right away.

Filed Under: Recipes, Savoury, vegan Tagged With: crepes, pancakes, vegan pancakes, vegetarian

Never Miss A Post!

Subscribe to get all the latest recipes delivered to your inbox.

Previous Post: « Vegan Hokkaido Milk Bread
Next Post: Vegan Chunky Monkey Ice Cream (Banana Ice Cream With Chocolate & Walnuts) »

Reader Interactions

Comments

  1. Jessika

    July 16, 2019 at 5:19 pm

    5 stars
    Woah! You are such a wonderful cook. I can only imagine that! Love all your recipes.

    Jessika
    https://www.ceraonline.org

    Reply
  2. Kittybiscuit

    March 7, 2020 at 9:10 am

    5 stars
    Wondered how I would go making these and whether the outcome would be as per the recipe. These were amazing, not complicated and delicious. Thanks

    Reply
  3. Alyssa

    September 16, 2020 at 6:43 pm

    Do you have the. Nutritional value for everything combined per serving? How about without the cheez?

    Reply
    • hannahhossack

      September 25, 2020 at 11:13 am

      Hi Alyssa, no I’m afraid not. You could try putting the recipe into My Fitness Pal to get a rough idea: https://www.myfitnesspal.com/recipe/calculator

      Reply

Trackbacks

  1. Vegan Almond Cream Cheese - 'Feta' Style - Domestic Gothess says:
    July 13, 2019 at 11:35 am

    […] cooking – it goes great in my vegan mushroom and spinach crepes and I also like to use it in fajitas and […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Popular Posts

Curried vegetable pasties – vegan pasties filled with curried vegetables and chickpeas, perfect for picnicking! #vegan #baking #pastry
Vegan fruit and nut flapjacks - easy vegan oaty flapjacks (oat cookie bars) filled with dried fruits, nuts and seeds. Perfect for snacking, lunchboxes and hiking!
Vegan chocolate fudge cake - an easy to make, moist, fudgy vegan chocolate cake topped with coconut milk ganache. No one will be able to guess that it's vegan!
Vegetable tagine wit almond and chickpea couscous - an easy, healthy vegetarian/vegan meal with tonnes of flavour!
Easy vegan lemon curd recipe - egg and dairy free lemon curd that is sweet, creamy, intensely lemony, totally addictive and ready in under ten minutes!
Easy mushroom linguine - ready in fifteen minutes this vegetarian mushroom linguine is quick, easy, healthy and delicious.

Footer

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright Notice © Hannah Hossack-Lodge and domesticgothess.com. Unauthorized use and/or duplication of text and/or photos from this blog without express and written permission from this blog’s author and owner is strictly prohibited.
Disclosure & Privacy

Subscribe To Our Mailing List

Subscribe to get all the latest recipes delivered to your inbox.

Copyright © 2021 Domestic Gothess on the Foodie Pro Theme

This site uses cookies: Find out more.