These Vegan Spinach, Ricotta and Mushroom Crêpes take the humble pancake and use classic flavour combinations to take them to the next level. Get the recipe below.
I love pancakes. Whether I'm enjoying them for breakfast, brunch, lunch or dinner I can't get enough of them. Pancake Day is my idea of heaven and we often use it as an excuse to have a two course meal made with both savoury and sweet pancakes.
Today I'm sharing a savoury pancake recipe - Vegan Spinach, Ricotta and Mushroom Crêpes. It uses fresh spinach and parsley to create bright green, flavourful crêpes. These are then stuffed with vegan ricotta and sautéed mushrooms.
This recipe was inspired by the vegan mushroom and asparagus crêpes and vegan cheese and tomato crêpes recipes that I've previously posted on this site. You may also want to check those out!
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Ingredients
There are quite a few ingredients and steps to this recipe as the crêpes also incorporate fresh basil and parsley. The filling however is quite simple requiring just butter, mushrooms and vegan ricotta. Here's everything you will need:
- vegan butter
- chestnut mushrooms
- vegan ricotta
- plain flour
- baking powder
- plant milk
- spinach
- parsley
If you want to make these extra special by making your own homemade ricotta then follow the recipe here.
Instructions
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- Step 1: Start by sautéing your mushrooms in a pan with a little butter. Keep warm while you cook the crêpes.
- Step 2: Add your spinach, parsley and plant milk to a blender.
- Step 3: Blitz the spinach, parsley and plant milk on high until smooth.
- Step 4: Whisk the now bright green plant milk into the flour until you have a smooth batter.
- Step 5: Heat a little oil in a crêpe pan and ladle in some of the batter. Cook for 2 - 3 minutes on either side.
- Step 6: Once cooked, spread over some of the vegan ricotta and spoon over the mushrooms to serve.
Hint: to keep the cooked crêpes warm while you cook the remaining batter simply wrap them in tinfoil.
Substitutions
If you can't get hold of all of the ingredients then don't panic! Here are a couple of handy substitutions you can make if you need to:
- Plant milk - I recommend soy milk or oat milk but you can use any unsweetened plant milk
- Flour - instead of plain flour you can use self-raising flour, just leave out the baking powder if you do
- Herbs - I like to use parsley for this recipe as it has a fresh, vibrant taste but you could add other herbs if you wished. Basil would also work quite well though use less as it has a stronger flavour
- Vegan cheese - if you can't get hold of vegan ricotta then try another vegan cheese. Vegan cream cheese would work well but so would any other spreadable nut based vegan cheese
Variations
You can add a variety of different additions to this recipe
- Spicy - add chilli pepper flakes while cooking the mushrooms to add a bit of spice
- Double spinach - sauté some spinach and add this to the filling for double the spinach!
- Tomato - cheese and tomato is another classic flavour combination so you could swap the mushrooms for halved cherry tomatoes
Equipment
To make sure the spinach and parsley breaks down completely with the plant milk you will need a high speed blender.
You will also need a crêpe pan or a large flat bottomed frying pan to be able to cook the crêpes.
Storage
These crêpes are best served immediately though you can store the batter in the fridge until required.
Top Tips
To make sure the spinach, parsley and milk blend until super smooth, start on a slow setting and then increase the speed until you have a smooth bright green milk.
FAQ
You likely haven't cooked them long enough. Give them another minute or two before attempting to flip.
The recipe
Vegan Spinach, Ricotta and Mushroom Crêpes
Equipment
- 1 high speed blender
- 1 crêpe pan or flat bottomed frying pan
Ingredients
For the filling
- 1 tablespoon vegan butter
- 250 g chestnut mushrooms sliced
- 400 g vegan ricotta
For the crêpes
- 100 g spinach
- 1 bunch fresh parsley
- 425 ml plant milk e.g. soy milk or oat milk
- 15 g vegan butter melted
- 200 g plain flour
- 1 teaspoon baking powder
Instructions
To make the mushrooms
- Melt the butter in a saucepan and add the sliced mushrooms. Sauté for 10 - 15 minutes or until any water has evaporated and the mushrooms are golden around the edges.
- In the meantime, add the spinach, parsley, melted butter and plant milk to a high speed blender.
- Turn the blender on low and let the spinach and parsley break down in the milk. Turn up high and run until the mixture is complete smooth.
- In a large bowl, sift the flour and baking powder.
- Pour in the green milk slowly, whisking constantly to create a smooth batter.
- Brush your pan with a little oil and then heat on a medium heat.
- Hold your hand a few centimetres away from the pan to see if it is hot. Once you can feel the heat, pour over some of the batter and swirl it around the pan until you have a thin circle.
- Cook for 2 - 3 minutes until the edges are just starting to go golden and flip before cooking for another 2 - 3 minutes.
- Repeat until all of the batter has been used.
- Serve with the vegan ricotta and cooked mushrooms.
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