Description
These vegan crepes are bursting with spring veggies.
Perfect for brunch or a light dinner.
Ingredients
Units
Scale
- 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