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!
For another unique way to use potatoes, check out these truffles and find the recipe here.