John Myers
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Hearty, Vegan Wholemeal Crêpes
The perfect hearty, vegan wholemeal crêpes recipe with a picture and simple step-by-step instructions.
For the dough
- 125 g Whole wheat flour
- 2 heaped tbsp Soy flour
- Salt
- 250 ml Soy milk (or other plant-based milk) (unsweetened)
- 2 tbsp Rapeseed oil
- 50 ml Water
For the filling
- 150 g Tomato
- 80 g Mushrooms
- 15 g Fresh parsley
- Pepper
- Salt
also
- Frying oil
preparation
- Mix the flour with the soy flour and salt. Add the oil, soy milk and water and stir everything together. While the dough is resting, cut the tomatoes and mushrooms into slices and cut the parsley into small pieces.
roast meat
- Heat the frying oil in a pan. For a crepe, put a ladle full of batter into the pan and spread it on the pan. The crêpes can be turned if it can be easily detached at the edge. After turning, divide the tomato and mushroom slices over half. (Make sure that the crepe is then folded in quarters. Therefore, some space should be left in the middle of the half.) Sprinkle with parsley, salt and pepper. Fold the second half of the crepes over the filling and then fold the crepes again. (For folding, it can be helpful to press in the kink a little beforehand.)
Remarks
- If the dough turns out to be too firm during frying, you can stir in a little more water. The crêpes also taste good with white flour, of course. For dessert, you can make the last two crêpes with cinnamon and sugar instead.
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