There's a new french bistro down the road from my house, but they have no vegan options.. So obviously I had to make my own. This was my first time making crêpes, and I'm obsessed! I hope you love this recipe as much as I do!
Prep time: 10 min
Cooking time: 10 min
Makes 4-5
Crêpe ingredients:
1 cup plain flour
2 tbsp rice flour
1 tbsp cornflour
1 1/4 cup oat milk (or alt)
1 tbsp oil
Salt
Veggies of your choice for filling (mushroom, onion, zucchini, toasted pine nuts)
Cashew Cream Ingredients:
1/2 cup raw cashews
2 tbsp nutritional yeast
1 lemon
Salt
Recipe:
1. Whisk together the three flours and and a pinch of salt in a large bowl. Gradually whisk in milk, then add the oil and set aside.
2. Soak cashews in hot water for 5-10 minutes to soften. Drain cashews, then add in a blender with nutritional yeast, juice of 1 lemon, and salt. Blend until creamy. Add more nooch for extra cheesiness.
3. Slice your chosen veggies for the filling. Sauté veggies, and pine nuts until everything is cooked through and pine nuts are toasted.
4. In a seperate pan, drizzle a small amount of oil then pour a ladleful of crêpe mixture into the pan. Swirl the pan out to the edges so the crêpe is large and thin. Cook until it starts bubbling and curls up on the edges. Flip until both sides are golden brown.
5. Repeat with the rest of the batter.
6. To serve, spread your veggie filling onto one half of the crêpe and drizzle cashew cream over top. Sprinkle pine nuts, and fold crêpe.