Crepes Two Ways

Crepes Two Ways

Savory Crepes

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Ingredients:
  • For the crepes:
  • 1 cup AP flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 tsp lemon juice
  • 2 cups Ripple Unsweetened Original Milk
  • For the filling:
  • 2 tbsp oil
  • 4 cups sliced mushrooms
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 2 tsp garlic powder
  • 4 cups of spinach
  • 8 oz vegan cream cheese
  • Garnish:
  • 3 tbsp sriracha mayo, optional
  • dried parsley
Directions:
  1. Heat a non-stick skillet over medium heat.
  2. Whisk together all crepe ingredients.
  3. When the pan is hot, pour 1/4 cup of the batter and quickly swirl the pan to spread the batter into a thin circle.
  4. Alternatively, you can use a flat-bottomed ladle to scoop the batter then using the bottom spread the batter around in a circular motion until a thin circle is formed.
  5. It may take a few tries to find the method that works best for you.
  6. Set crepes aside and using the same pan, add the oil to the pan and heat.
  7. Add the mushrooms, balsamic, salt and garlic powder; cook until soft and browned, about 7-10 minutes then add in the spinach and cook until wilted.
  8. Spread 1 oz of the cream cheese in each crepe then evenly distribute the filling to each crepe, roll it up and top with sriracha mayo and parsley.
  9. Makes about 8 crepes.

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