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