Crepes with Vegetables


For this recipe I have to thank Clarissa again, she is always very kind, as usual, and helps me a lot when I want to cook something but I don’r know the doses! I just reduced a bit the flour, and the result was amazing. They looked like omelettes, even for the smell! Thanks again Clari …

(makes 8-10 crepes, frying pan diam 22cm)
200 gr of flour, type 0
50 gr of chickpea flour
200 ml of soy milk
250 ml of cold sparkling water
2 tablespoons of oil
salt, pepper, turmeric
vegetables to taste (here: zucchini, carrot and radicchio)

Prepare the batter for the crepes, mixing all the ingredients very well to avoid lumps. I made them yesterday night, placed them on a plate and kept in the fridge overnight. This morning I prepared the vegetables: I couldn’t resist and I bought some courgettes, which are not in season at all, but I was craving; and to be honest, I was a bit bored of cabbage-broccoli-kale and so on … I had the satisfaction of having them, but now no more until they’re in season! Well, anyway, I diced courgettes, and stir-fried them in a saucepan with a little leek and garlic, along with carrots and radicchio. I cooked them until tender, then added salt, pepper and a little curry. Once the vegetables are cold, place them in crepes and roll them up tightly. Bake with two curls of margarine and a bit of nutritional yeast. Surely, they’re excellent also with a bit of bechamel sauce, and you can indulge yourself with the filling!

Chef: Pupazza from VeganBlog

  1. EleonoraNW3 29 January 2011 at 20:31

    They look amazing!!! Must be so good ­čÖé

  2. ascanio 31 January 2011 at 06:41

    This is perfect!

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