Snack

Mushroom Zucchini Crepes

How to make Spanish inspired Vegan Mushroom Zucchini Crepes! Quick and easy with a few simple ingredients and Violife Just Like Smoked Provolone. Enjoy!

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Cooking time20 min
Prep time10 min
DifficultyEasy
ServingsPortions 2

Breakfast

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brunch

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INGREDIENTS
DIRECTIONS

FOR THE CRÊPE BATTER:

4.4 oz plain flour
10 fl oz coconut or oat Milk
0.7 oz chickpea flour
0.35 oz cornflour
1/2 tsp salt
1 tbsp olive oil

FOR THE FILLING:

2 Violife Just Like Smoked Provolone Slices
2 tbsp olive oil
1 onion finely chopped
8.8 oz chestnut mushrooms finely diced
1 garlic clove crushed
1/4 tsp fresh thyme
2 zucchinis grated
salt and pepper

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.
Place the mixture in the fridge, while you make the filling.
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.
Grease a flat frying pan with olive oil. Use a ladle to spoon the mixture into the pan.
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.
Repeat until all the crepes are ready.
Fill the center of each of the crepes with the mushroom and zucchini filling. Top with the Violife Just Like Smoked Provolone Slices and serve.
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!