Autumnal Crepes


One of those dishes that I always gladly eat!

(for the dough)
125 ml of soy milk, unflavoured
125 ml of sparkling water
100 gr of flour
(for the filling)
mushrooms (or other, as you I like it)
1 onion
2 cloves of garlic
extra virgin olive oil
soy cream (or other vegetable cream)
(for the bechamel sauce)
150 ml of soy milk
1 tablespoon of flour
15 gr of soy butter
nutmeg, salt

For the batter: mix the flour with milk and water so that no lumps remain. The dough should be quite liquid and a bit fluffy.
In the meantime, clean and slice the mushrooms, then saute them in the pan, where we have previously browned onion and garlic, finely chopped.
Let the mushrooms stew for half an hour.
Add soy cream at the end.
Meanwhile, prepare the vegan bechamel sauce.
Once the mushrooms are ready, prepare the crepes by pouring a ladle of batter into a pan, greased with oil (I use a drop of oil and the silicone brush) and brown them on both sides.
When ready, grease a baking pan, fill the crepes with mushrooms, fold, put the sauce and sprinkle with yeast flakes.
Bake in oven (grill) for about 15 minutes, 170 degrees.

Chef: Kerstin from VeganBlog

  1. heidi 5 November 2010 at 06:45

    these are great!

  2. Lisa 7 November 2010 at 15:04

    Very good, and the picture is great as well! 🙂

  3. Monichina 10 November 2010 at 16:53

    really exceptionali ;-9

  4. EleonoraNW3 10 November 2010 at 17:08

    Hi Monichina and welcome at VeganWiz 🙂

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