Savory Vegan Crepes

Instructions

1. Step 1

   Whisk the flour, cornstarch, and allocated salt together in a large bowl.

   Ingredients used: 150.0 gr All-Purpose Flour, 30.0 gr Cornstarch, 3.0 gr Salt

   Cookware: mixing bowl, whisk

2. Step 2

   Gradually whisk in the soy milk and water until smooth, then whisk in the allocated olive oil.

   Ingredients used: 15.0 ml Olive Oil, 360.0 ml Unsweetened Soy Milk, 120.0 ml Water

   Cookware: mixing bowl, whisk

3. Step 3

   Let the batter rest at room temperature.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Heat the allocated olive oil in a large skillet over medium heat. Add the onion and cook until softened.

   Timer: 4 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the mushrooms and cook over medium heat until browned and their released liquid has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 400.0 gr Cremini Mushroom

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the garlic, ground black pepper, and allocated salt. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Black Pepper, 2.0 gr Salt

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the spinach in batches and cook over medium heat until wilted and excess moisture has evaporated.

   Timer: 3 min (fixed)

   Ingredients used: 200.0 gr Spinach

   Cookware: large skillet, wooden spoon

8. Step 8

   Remove the filling from the heat and stir in the nutritional yeast and lemon juice. Set aside.

   Ingredients used: 15.0 ml Lemon Juice, 15.0 gr Nutritional Yeast

   Cookware: large skillet, wooden spoon

9. Step 9

   Whisk the rested batter briefly. Heat a nonstick skillet over medium heat and use the remaining olive oil sparingly between crepes.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: mixing bowl, nonstick skillet, whisk

10. Step 10

    Pour enough batter into the skillet to make a thin 20 cm crepe, immediately tilting the skillet to spread it. Cook until the top looks dry and the underside is lightly browned.

    Timer: 2 min (fixed)

    Cookware: nonstick skillet

11. Step 11

    Flip the crepe and cook the second side until lightly spotted. Transfer it to a plate and repeat to make about eight crepes.

    Timer: 15 min (fixed)

    Cookware: nonstick skillet, plate, spatula

12. Step 12

    Divide the mushroom-spinach filling among the crepes, fold each crepe around the filling, and serve warm.

    Cookware: plate