Vegan Spinach, Ricotta and Mushroom Crêpes
These Vegan Spinach, Ricotta and Mushroom Crêpes take the humble pancake and use classic flavour combinations to take them to the next level.
Servings: 8 pancakes
Calories: 293.56kcal
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.
Nutrition
Calories: 293.56kcal | Carbohydrates: 28.15g | Protein: 8.74g | Fat: 18.28g | Saturated Fat: 5.63g | Polyunsaturated Fat: 1.42g | Monounsaturated Fat: 1.21g | Trans Fat: 0.01g | Sodium: 312.65mg | Potassium: 351.81mg | Fiber: 4.84g | Sugar: 3.66g | Vitamin A: 2119.04IU | Vitamin C: 16.8mg | Calcium: 167.4mg | Iron: 2.96mg