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Seeded Crêpes with Tomato-Mushroom Filling

Almond milk and ground flaxseeds replace dairy and eggs in this batter.

Ingredients: 

Ingredient Set Name: 

Batter

Ingredients: 

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2 Tbs. ground flaxseeds or flaxseed meal
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1 cup all-purpose flour
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½ tsp. salt
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1 ½ Tbs. olive oil
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¾ cup almond milk or oat milk, divided
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1 ½ Tbs. raw sunflower seeds
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1 Tbs. sesame seeds
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1 Tbs. whole flaxseeds
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1 ½ tsp. poppy seeds

Ingredient Set Name: 

Filling

Ingredients: 

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3 stalks fresh parsley
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3 large sprigs fresh thyme
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1 large bay leaf
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2 Tbs. olive oil, divided
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3 large shallots, finely chopped (1 cup), divided
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2 lb. button mushrooms, sliced (8 cups)
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4 cloves garlic, minced (4 tsp.), divided
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1 28-oz. can chopped tomatoes
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½ cup chopped fresh parsley, for garnish

Instructions: 

1. Whisk ground flaxseeds with 1/4 cup warm water in small bowl. Let stand 15 minutes.

2. Whisk together flour and salt in bowl. Whisk in ground flaxseed mixture, then oil. Whisk in 1/2 cup almond milk 1/4 cup at a time, until batter is smooth. Mix in sunflower seeds, sesame seeds, whole flaxseeds, and poppy seeds. Cover, and chill 30 minutes, or overnight.

3. Tie together parsley, thyme, and bay leaf with kitchen twine to make bouquet garni. Heat 1 Tbs. oil in Dutch oven over medium-high heat. Add 1/2 cup shallots, mushrooms, and 2 tsp. garlic. Cook 10 minutes, or until vegetables are browned, stirring frequently. Transfer to plate.

4. Reduce heat to medium, and add remaining 1 Tbs. oil to Dutch oven. Sauté remaining 1/2 cup shallots in oil 3 to 4 minutes, or until just beginning to brown. Add tomatoes, remaining 2 tsp. garlic, and bouquet garni; cover; and reduce heat to medium. Simmer 10 minutes. Uncover, and simmer 5 minutes more, or until most of liquid has evaporated. Stir in mushrooms, and cook 3 minutes, or until heated through. Keep warm.

5. Preheat oven to 200°F. Whisk remaining 1/4 cup almond milk and 2 Tbs. water into chilled crêpe batter to thin. Grease 9-inch nonstick skillet with canola oil. Heat skillet over medium-high heat.

6. Pour 1/3 cup batter into hot skillet, lifting pan to swirl batter so it coats bottom of pan. Cook 2 to 3 minutes, or until edges begin to brown and center is dry. Flip, and cook 30 seconds more. Transfer to plate, and place in warm oven. Repeat with remaining batter.

7. To serve: Place 1 crêpe on plate, and fill with 1/2 cup filling. Garnish with parsley, and fold sides over filling. Repeat with remaining crêpes and filling.

Nutrition Information: 

Calories: 
286
Protein: 
9 g
Total Fat: 
14 g
Saturated Fat: 
2 g
Carbohydrates: 
34 g
Cholesterol: 
0 mg
Sodium: 
436 mg
Fiber: 
6 g
Sugar: 
8 g
Yield: 
Makes 6 crêpes

Comments on this Recipe

Ah, crepe batter! It's always hard to tell how much liquid to add because so much depends on the weather (heat and humidity play a big role in how much liquid flour absorbs), the gluten in the flour, etc. Luckily crepe batter is very forgiving and MB did the absolute right thing by adding more liquid because the key is getting the right consistency for the batter to stick to the pan.

The batter for the crepes was WAY too thick. I had to add more almond milk, and finally ended up also adding water, to get the batter thin enough. Also, the recipe says to 'whisk' in various ingredients - and when I did that, all the ingredients ended up in a giant clump in the middle of my whisk! A fork would have worked better. But the dish ended up tasting very good in the end.

Well this was interesting. It was really cool to see that I could make actual crepes at home - I always thought one needed special equipment for that. And vegan crepes too. I did need to add an extra 1/2 cup of almond milk. I find it hard to believe that the weather can fully account for the proportions being so off. It wasn't just on the batter. The batter made about 6 crepes and the filling was enough for twice that. For my taste, the tomato sauce filling was too overbearing but I look forward to trying this crepe batter recipe again with lighter fillings.