Go Back
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

Ingredients
  

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

Stuffing

  • 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

Instructions
 

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;

Stuffing

  • 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!

Notes

  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