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Mushroom & Zucchini Crepes

Love authentic Spanish flavours? These Mushroom & Zucchini Crepes topped with Violife Original slices are the best! Discover the Spanish chef in you!

  • prep timeCooking time20 minutes
  • preparation timePrep time10 minutes
  • servingsServings2 portions
Main
slices
veganuary recipes
Easy
recipe image Mushroom & Zucchini Crepes
FOR THE CRÊPE BATTER:
  • 125 g plain flour
  • 300 ml coconut or oat Milk
  • 20 g chickpea flour
  • 10 g cornflour
  • 1/2 tsp salt
  • 1 tbsp olive oil
FOR THE FILLING:
  • 2 Violife original flavour Slices
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 250 g chestnut mushrooms finely diced
  • 1 garlic clove crushed
  • 1/4 tsp fresh thyme
  • 2 zucchinis grated
  • salt and pepper
  1. To make the crêpe batter, whisk together the plain flour, corn flour, chickpea flour and salt in a bowl. Slowly add in the milk and then the olive oil, whisking constantly.
  2. Place the mixture in the fridge, while you make the filling.
  3. In a medium pan, add 2 tbsp olive oil, sauté the onion until soft and add the mushrooms. Add the crushed garlic and thyme and continue to cook. Add the zucchini and stir. When the moisture has evaporated from the pan, season well and remove from heat.
  4. Grease a flat frying pan with olive oil. Use a ladle to spoon the mixture into the pan.
  5. Move the pan around to spread the batter out to the edges. Cook for about 2-3 minutes on each side, flipping with the help of a spatula.
  6. Repeat until all the crepes are ready.
  7. Fill the center of each of the crepes with the mushroom and zucchini filling. Top with the Violife Original Flavour slices and serve.
  8. The slices should melt from the warm filling, but if they don’t just place the Vegan Crepes in a warm oven, until the slices melt. Enjoy warm!