Savoury Crepes Filled

By Ellie

4 Person

35 Minutes

0 Calories

The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.

Ingredients

one handful pine nuts
one handful finely chopped parsley
⅓ tsp. salt
1 tbsp. sunflower oil
4 medium-sized portobello mushrooms, sliced
1 tsp. salt
1 clove of garlic
1 ½ cup water
2 cup (2,4 dl) soaked cashews
2 tbsp. sunflower oil
2 ½ cup (6 dl) oat milk (or other non-dairy milk)
½ tsp. salt
½ tsp. baking soda
1 ½ cup (3 dl) flour

Method

01

Start with making the crepe batter. In a medium bowl, combine flour, baking soda, salt, oat milk, and sunflower oil. Wisk until no lumps remain.
02

Cover the batter and set aside, at room temperature.
03

To make cashew cream, place soaked cashews, water, a clove of garlic and 1 tsp salt in a food processor or a high-speed blender and blend until smooth.
04

Saute sliced mushrooms in a pan with oil and ⅓ tsp salt. Saute until they soften and give off their liquid.
05

Add cashew cream to the pan, finely chopped parsley and stir to combine.
06

Cook for a few minutes. Set aside.
07

Preheat a frying pan or a crepe pan, add a little oil, so it doesn't stick.
08

Pour ⅛th of batter into the pan. Distribute it quickly across the surface.
09

Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.
10

Cook the other side for about a minute.
11

Repeat until all the batter is finished.
12

Place 2 tbsp of mushroom-cashew filling into the center of each crepe, wrap and top with pine nuts.
13

Serve and enjoy.

Related Tags

Savoury Crepes Filled

4.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

one handful pine nuts

one handful finely chopped parsley

⅓ tsp. salt

1 tbsp. sunflower oil

4 medium-sized portobello mushrooms, sliced

1 tsp. salt

1 clove of garlic

1 ½ cup water

2 cup (2,4 dl) soaked cashews

2 tbsp. sunflower oil

2 ½ cup (6 dl) oat milk (or other non-dairy milk)

½ tsp. salt

½ tsp. baking soda

1 ½ cup (3 dl) flour

03 Method

Step 1

Start with making the crepe batter. In a medium bowl, combine flour, baking soda, salt, oat milk, and sunflower oil. Wisk until no lumps remain.

Step 2

Cover the batter and set aside, at room temperature.

Step 3

To make cashew cream, place soaked cashews, water, a clove of garlic and 1 tsp salt in a food processor or a high-speed blender and blend until smooth.

Step 4

Saute sliced mushrooms in a pan with oil and ⅓ tsp salt. Saute until they soften and give off their liquid.

Step 5

Add cashew cream to the pan, finely chopped parsley and stir to combine.

Step 6

Cook for a few minutes. Set aside.

Step 7

Preheat a frying pan or a crepe pan, add a little oil, so it doesn't stick.

Step 8

Pour ⅛th of batter into the pan. Distribute it quickly across the surface.

Step 9

Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.