Savory Vegan Crepes with Mushroom Sauce and a light filling of veggies. Vegan recipe. #vegan #breakfast #crepe #recipe
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5 from 2 votes

Savory Crepes with Mushroom Sauce

Easy yet elegant, these vegan Savory Crepes with Wild Mushroom Sauce are stuffed with a light filling of fresh veggies and are impeccably delicious.
Prep Time15 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: French, Vegan
Servings: 10 crepes
Calories: 101kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes


For the crepe batter:

For the veggie filling:

  • 1 large zucchini (cut in a small dice)
  • 10 spears asparagus (tough ends trimmed, chopped)
  • 1 tsp vegetable oil
  • 2 cloves garlic (minced)
  • Salt and ground black pepper to taste
  • Zest of a lemon (optional)

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.


Serving: 1crepe | Calories: 101kcal | Carbohydrates: 13.2g | Protein: 3.1g | Fat: 4.4g | Potassium: 214mg | Fiber: 1.5g | Sugar: 1.4g | Calcium: 70mg | Iron: 1.6mg