I got this baked vegan crêpes stuffed with mushrooms and red pepper recipe years ago from a colleagues of mine. Initially it was not a vegan recipe. I used to prepare it with cheese and sour cream back then. But, now I veganized it ?.

When I first heard about crêpes stuffed with vegetables, I was quite skeptical. Salted crêpes were something inconceivable for my taste buds, which only knew sweet crêpes before. Luckily, I gave it a try. And it was love at first bite ?.

Stuffed vegan crêpes ingredients

Vegan crêpes ingredients

  • flour – I used a mx between all purpose flour and chickpea flour;
  • plant based milk – I used unsweetened oat milk;
  • turmeric – just a pinch to give the crêpes a nice yellow color;

Filling ingredients

  • vegetables – I used Champignon mushrooms and red bell pepper, but feel free to use whatever combination works better for you: leeks, spinach, caramelized onions, etc.
  • nutritional yeast – to add a bit of a cheesy taste to the filling; and it also helps thickening the filling;
  • vegan cream – I used soy cream, but any unsweetened vegan cream works fine
  • corn starch – to thicken the filling;
  • dried herbs – I used thyme and basil, but feed free to add other herbs that you might like better;
  • red chili (optional) – I used fresh chili, but red chili flakes work fine too

Vegan Béchamel sauce

  • vegan butter – you can replace it with vegetable oil; I prefer butter because it gives the sauce a creamy texture; I wouldn’t replace it with margarine though;
  • plant based milk – I used unsweetened oat milk, but soy milk works fine;
  • flour – used as thickening agent.

How to make baked vegan stuffed crêpes

Vegan crêpes

Put all dry ingredients in a large bowl and combine them well. Then gradually add in the plant based milk and combine well with an egg beater until you get a thick smooth sauce-like texture. You’ll need your batter to be thick enough to fold and roll the crêpes easily when you add the filling. Also, make sure there isn’t any lump left in the batter. Let the batter rest for 20 minutes. Meanwhile, you can prepare the Béchamel sauce.

Grease a non-stick pan with vegetable oil and het it well over medium heat. When the pan is hot, drizzle the batter in a circle using a ladle. Twirl the pan so that the batter stretches and cover the bottom of the pan completely. The less batter you use, the thinner your crêpes will be. They should be almost as thick as tortillas.

Mushroom and red pepper stuffing

In a small bowl combine well the vegan cream with corn starch and set aside.

Chop mushrooms and red bell pepper.

Then heat the olive oil in a big skillet or a wok over medium heat. Add mushrooms and cook for 10 minutes (or until the released water evaporates). Then add the bell pepper, salt, dried herbs, chili (if using) and nutritional yeast; cook for 10 minutes. Pour in the vegan cream and starch mixture and cook until it thickens. Stir continuously to avoid burning.

Vegan Béchamel sauce

First you need to warm the milk.

Next, melt the butter in a saucepan over low heat. Add the flour and cook together until you get a thick paste. Stir continuously. Pour in a few tablespoons of warm milk and stir to combine well. When the butter and flour mixture is dissolved completely, add the remained milk and salt. Cook until the sauce thickens.

You can check my vegan Béchamel sauce recipe for step by step instructions. You’ll only need to half of the sauce quantity for these vegan stuffed crêpes.

Assemble and bake the stuffed vegan crêpes

Cover the bottom and the sides of a casserole dish with 4-5 tablespoons of Béchamel sauce.

Put 1 and ½ to 2 tablespoons of the filling onto one crêpe (above the middle point). Fold in the sides then roll it slowly. Lay down the rolled crêpe into the casserole dish. Do the same with all remaining crêpes.

Pour a few Béchamel sauce tablespoons over the crêpes. Spread it well to cover all crêpes so that they don’t get too dry while baking (don’t soak them in sauce).

Place the casserole in the preheated oven and bake for 20 minutes at 180° C.

Remove from the oven, let them cool for 5 minutes then transfer to serving plates. Drizzle some sauce over and enjoy!

Time saving tips when making vegan stuffed crêpes

These stuffed crêpes are absolutely delicious, but they take some time to make. Here’s what you can to be more efficient:

Prepare in advance – you don’t need to prepare everything the same day; crêpes, filling and Béchamel sauce, they all can be kept in the fridge for a few days. Furthermore, you can even freeze the crêpes and / or the filling; just allow them to thaw at room temperature, prepare the sauce then fill the crêpes and bake them.

Use store bought tortillas – you can replace the crêpes with tortillas and save a lot of time. They’re a bit thicker than the homemade crêpes and you might need to pour a bit more béchamel sauce on top before baking them.

Make bigger crêpes – I used a pan of 18 cm in diameter and I made 11 crêpes. By using a larger pan, you’ll spend less time for making the crêpes and it will also be easier to roll and fold them when adding the filling.

How to store the baked stuffed vegan crêpes

You can keep them in the fridge for 3-4 days in an airtight container. To keep them for longer, I wouldn’t freeze the baked crêpes. I’d rather freeze separately the crêpes and filling, as mentioned above.

If you like this recipe, please leave a comment below and rate it. And if you make these stuffed crêpes, let me know how it worked for you; I’d love to hear your feedback ?. Also, take a photo and don’t forget to tag #choose_tasty on Instagram?.

Stuffed vegan crepes serving

Vegan Crêpes Stuffed with Mushrooms and Red Pepper

These savory vegan crepes are stuffed with healthy vegetables and covered in a creamy Béchamel sauce. Oven baked for a nice crunch, they make a perfect light lunch or dinner.
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Servings 3 servings


Béchamel sauce

  • 1 cup warm oat milk 250 ml
  • 1 tbsp vegan butter
  • 1 ½ tbsp all purpose flour
  • ½ tsp salt

Vegan crêpes

  • 1 cup all purpose flour 130 g
  • ½ cup chickpea flour 70 g
  • 2 cups oat milk 500 ml
  • ½ tsp salt
  • ¼ tsp turmeric powder optional
  • 2 tbsp vegetable oil for greasing the pan


  • 2 tbsp olive oil
  • 300 g diced mushrooms
  • 200 g diced red pepper
  • 4 tbsp nutritional yeast
  • ½ tsp dried thyme
  • ½ tsp dried basil
  • tsp salt or to taste
  • tsp ground black pepper
  • 1 red chili (or flakes) optional
  • 150 ml vegan cream
  • 2-3 tbsp cornstarch


Béchamel sauce

  • Melt the vegan butter in a small saucepan over low heat;
  • Add the flour and stir continuously, until they're well combined (you'll get a thick paste);
  • Add 5-6 tbsp of warm milk and stir until the butter and flour mixture dissolves completely;
  • Pour in the remained warm milk and cook for about 7-8 minutes, until the sauce thickens; stir continuously; when it's done, set aside;

Vegan crêpes

  • In a large bowl combine well the dry ingredients (flours, salt and turmeric);
  • Pour the oat milk gradually and stir with an egg beater; mix well, until there are no lumps; let the batter rest for 20 minutes;
  • Heat a non-stick frying pan over medium heat; use a silicon cooking brush to grease the bottom and sides with vegetable oil;
  • When the pan is hot, pour some batter in with a ladle; twirl the pan so that the batter spreads out over the pan bottom in a thin layer; cook over medium heat for maximum 1 minute (when the crêpe is ready to be flipped, it will start to pull up along the edges);
  • Flip the crêpe and cook on the other side for a few seconds; when all crêpes are cooked; set aside;


  • Heat a large skillet or a wok over medium heat;
  • Pour in the vegetable oil and, when it's hot, add the diced mushrooms; sauté for 10 minutes (or until most of the released liquid evaporates);
  • Add the diced red pepper, chili (if using), dried herbs, ground black pepper and salt; sauté for 10 minutes;
  • In the meantime, in a small bowl, combine the vegan cream with cornstarch until there are no lumps;
  • Pour the vegan cream and cornstarch mixture over the vegetables and stir continuously; cook until the stuffing thickens; turn off the heat when it's done;

Assemble the crêpes

  • Preheat the oven at 180°C;
  • Spread 4-5 tbsp of Béchamel sauce on the bottom and sides of a casserole dish;
  • Put about 1½ to 2 tbps of stuffing onto one crêpe; fold the sides and roll it up; proceed the same until you stuff al crêpes with the mushroom and pepper filling;
  • Lay the stuffed crêpes into the casserole dish and spread over some Béchamel sauce;
  • Bake the crêpes for about 20 minute at 180°C, until they turn golden;
  • Remove the casserole dish from the oven, allow the crêpes to cool a little, then transfer on serving plates, drizzle over some Béchamel sauce and enjoy!


  1. I made 11 crêpes in a 18 cm frying pan; use a larger pan to save some time.
  2. The bigger the crêpes, the easier to stuff and roll them.
Keyword baked crepes, stuffed crepes, vegan crepes

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