PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Filled with green, spring goodness, serve these vegan vegetable and potato crepes at your next brunch or dinner feast.
Based on Norwegian lefse, these are thin, vegan pancakes made from riced russet potatoes and containing bevy of spring vegetables — asparagus, peas, mushrooms and shallots.
I’ve slowly, slowly been adopting vegan recipes into my repertoire. 
Not because I am going vegan. Not for any medical or dietary reasons. Not for any sort of animal beliefs. (I do LOVE animals though.)
So why? I find that vegan recipes are usually quite healthy and extremely creative. I am increasingly a fan. (Remember this Vegan Mocha Latte Smoothie? Or these Gluten-Free Vegan Gingerbread Men.)
My brother’s girlfriend is a vegan, and she is kind to let me pick her brain on all things vegan cooking and baking.
Vegan recipes are incredibly innovative. I am fascinated by the way vegans cook amazing dishes without ingredients that I would usually consider staples in my kitchen: milk, eggs, butter, cheese.
Vegans are able to incorporate lots of surprise ingredients into their recipes, which I really admire. That’s why I was really excited to discover I could make crepes from potatoes.
Yes! Potatoes!
I love potatoes in any form: baked, fried, roasted, mashed, hashed. But crepes?! These Vegan Spring Vegetable Potato Crepes do not disappoint.
Based on Norwegian lefse, these are thin, vegan pancakes made from riced russet potatoes, flour, salt and vegan butter.
The filling contains a bevy of spring vegetables — asparagus, peas, mushrooms and shallots — and is flavored with garlic, lemon and thyme. All the flavors of spring poured into one main dish that can be enjoyed for either dinner or brunch.
It would be so good for a spring brunch! Dinner works too. This recipe is a little more involved, but it is so worth it. You really won’t believe it has potatoes in it! Enjoy!
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For another unique way to use potatoes, check out these truffles and find the recipe here.
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Spring Vegetable Potato Crepes
- Total Time: 60 minutes
- Yield: Serves 8
- Diet: Vegan
Description
These vegan crepes are bursting with spring veggies.
Perfect for brunch or a light dinner.
Ingredients
- 6 to 8 medium russet potatoes (180 to 230 g) medium russet potatoes
- 4 tablespoons unsalted vegan butter (57 g) unsalted vegan butter
- 1/4 cup (60 ml) heavy cream
- 1.5 teaspoons salt salt
- 1 1/2 cups (355 ml) all-purpose flour all-purpose flour
- 1 teaspoon olive oil
- 2 small shallots shallots
- 2 cloves garlic cloves garlic
- 4 ounces (113 g) bella mushrooms bella mushrooms
- 1 1/2 cups (355 ml) asparagus spears asparagus spears
- 1/2 to 1 cup (120 to 240 ml) vegetable broth vegetable broth
- 1 cup (237 ml) peas peas
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme
- sea salt
- black pepper
- 1/8 cup (15 g) sliced almonds sliced almonds
- 4 scallions or green onions scallions or green onions
- fresh thyme sprigs
Instructions
- MAKE MASHED POTATOES
- In a large saucepan, layer potatoes and cover with water. Bring to a low boil over medium-high heat. Add 1 teaspoon salt. Cover and cook for 25 to 30 minutes, or until the potatoes are tender.
- Drain potatoes and place them back in the pot — off the heat — for 2 minutes to evaporate any additional water. Transfer to a large mixing bowl.
- With a potato masher, ricer, dinner fork, or hand mixer, mash potatoes. Do not overmix, especially with the hand mixer, or they can become stiff and gluey.
- Stir in salt and vegan butter. Refrigerate until cool, up to 3 days.
- MAKE THE POTATO CRÊPES
- Place mashed potatoes in a mixing bowl. Stir in flour 1/2 at a time. The mixture will be crumbly at first, then will come together. Turn out the dough and knead into a smooth ball. Roll it into a log, then cut into 16 equal portions to make 6-8” crêpes. For larger 10-12” crêpes, divide into 8 equal portions.
- Roll each portion of dough in your hands to form a small ball. Cover with a dish towel or paper towel.
- Place a cast-iron skillet or flat grill pan over medium heat.
- While pan heats, dust workspace and rolling pin with flour. Roll a dough round in flour and use your hands to press it into a thick disk. Roll the dough into a thin circle.
- Place crêpe in skillet. Cook for 1-2 minutes per side until speckled with golden-brown spots. Transfer to a plate and cover with a dish towel or paper towel. If the crêpes start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.
- Stack leftover crêpes between layers of wax paper to prevent sticking. Refrigerate for up to 1 week or freeze for up to three months.
- MAKE FILLING
- In a frying pan over medium heat, heat olive oil. Stir in shallots. Cook until transparent, around 2-3 minutes.
- Stir in garlic, mushrooms, and a pinch of salt. Cook until mushrooms are soft, around 4-5 minutes.
- Add asparagus spears and vegetable broth. Cook for around 2 minutes or until asparagus is bright green.
- Stir in peas. Cook for 2 minutes more.
- Stir in lemon zest, lemon juice, and thyme. Season with salt and pepper.
- ASSEMBLE THE CRÊPES
- Warm up crêpes in the microwave for 10 seconds or in the oven for 10 minutes at 200°F (93°C). Spoon filling into the center of the crêpes.
- Garnish with scallions or green onions, plus almonds and thyme. Serve warm.
Notes
- For extra flavor, use a combination of russet and Yukon gold potatoes.
- To make ahead, prepare the mashed potatoes and crepe dough the day before. Store separately.
- If you don’t have fresh thyme, 1 teaspoon of dried thyme can be substituted.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crepe
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 8
Frequently Asked Questions
What type of potatoes should I use for the crepes?
It’s best to use riced russet potatoes for the crepes, as they provide the right texture and flavor.
Can I substitute any of the spring vegetables like asparagus or peas?
Yes, feel free to substitute with other spring vegetables you enjoy, but keep in mind that the cooking time may vary depending on the vegetable.
How do I ensure the potato crepes don’t stick to the pan?
Make sure to use a non-stick skillet and add a little oil before pouring in the potato mixture to help prevent sticking.
