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 mins
Cook Time 50 minutes mins
Total Time 1 hour hr 20 minutes mins
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
- 1½ tsp salt or to taste
- ⅓ 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;
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!
- I made 11 crêpes in a 18 cm frying pan; use a larger pan to save some time.
- The bigger the crêpes, the easier to stuff and roll them.
Keyword baked crepes, stuffed crepes, vegan crepes