Easy yet elegant, these savory vegan Crepes with Wild Mushroom Sauce are stuffed with a light filling of fresh veggies and are impeccably delicious.
My Savory Crepes with Wild Mushroom Sauce are exactly the kind of food I love to serve and eat for breakfast, especially on weekends or when I have guests I want to impress.
They are decadent and delicious, of course, but they’re also nutritious and easy to make. In other words, they are all-round winners.
No one will even guess these crepes are eggless and dairy-free. They’re lightly golden and lacy and have the exactly right, melt-in-the-mouth texture. What they do not have is that awful egg smell that used to make eating crepes almost an unbearable experience for me, even when I ate eggs.
Inside the crepes goes a light but delicious stuffing of asparagus and zucchini. You can vary your veggies — add mushrooms, winter squash, green peppers, green peas…just about any veggie that doesn’t take too long to cook is fine here.
The mushroom sauce that smothers the crepes is gorgeous. It’s savory with herbs, creamy, and so flavorful that you’ll want to eat it by the bowlful.
And did I say making all of this was easy? It really is. Although you need to make three elements and put them together, it really isn’t a lengthy or tedious process. The crepe batter comes together in the blender. The veggies take no more than 5-10 minutes to get sauteed. And the wild mushroom sauce is really simple and, again, takes no more than 10 minutes to make. If you’re efficient in the kitchen, you could get everything done and breakfast on the table in under 45 minutes.
Although I did say this is a breakfast recipe, you wouldn’t be wrong to serve it for a light lunch or dinner. And no matter when you serve it, you can count on one thing: it’ll be a meal to remember.
Try these recipes:
Savory Crepes with Mushroom Sauce
For the crepe batter:
For the veggie filling:
For the mushroom sauce:
- 1 tsp vegetable oil
- 2 cloves garlic (minced)
- 1 cup fresh wild mushrooms or 1/2 cup dry (Chop into small pieces. If using dry, reconstitute them in 1 cup of hot water and reserve the stock for the sauce)
- 2 tbsp unbleached all purpose flour
- 1 tbsp apple cider vinegar
- 1 tsp dry sage or rosemary
- 1 tbsp soy sauce (optional if you want to make this soy-free)
- 2 tbsp cashews
- Salt and ground black pepper to taste
- Make the veggie filling first by heating the oil in a skillet. Add the garlic and when it starts to turn lightly golden, add the veggies. Cook, stirring frequently, for 5-10 minutes or until the veggies reach the level of doneness you want. Add salt and pepper, stir in the lemon zest, and remove to a bowl.
- In the same skillet, heat the oil for the mushroom sauce. Add the garlic and, when it starts to turn golden, add the mushrooms and the vinegar. Season with salt and pepper and cook, scraping up any bits of veggies that are stuck to the bottom.
- Add the flour and cook, stirring, until most of the flour has mixed into the veggies.
- Stir in the herbs and the soy sauce and the mushroom stock plus 1 cup water or vegetable stock. If you don't have any mushroom stock, use 2 cups of vegetable stock instead.
- Blend the cashews with 1/4 cup of water into a smooth paste. Stir it into the mushoom sauce. Check for seasoning and add more salt and pepper if needed.
Make the crepes:
- Blend all the ingredients for the crepes in a blender, until you have a very smooth, runny batter. Use a spatula to scrape down the sides of the blender if the flour sticks to the sides.
- Heat a nonstick skillet or crepe pan with cooking spray. I use my well-seasoned 10-inch cast iron skillet. Spray lightly with cooking spray, then add about 1/3 cup of batter to the center. Carefully lift by the handle and swirl the pan around so the batter spreads evenly into a thin layer and covers the bottom of the skillet.
- When the underside turns golden, flip the crepe over with a spatula and cook the other side for a minute. Remove to a plate.
- To assemble the crepes, spoon in some vegetable filling into each crepe. Fold each side of the crepe over the top, spoon some of the mushroom sauce over the crepes, and serve immediately.