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Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream

Growing up, my sisters and I were having crêpes every single weekend, no exception. Saturday mornings were our favourites. We would run to the kitchen as soon as we’d wake up to help our mom prepare the crêpe batter. We would then cook them in fun shapes and forms, because they tasted so much better that way. Thin, crispy on the edges, perfectly golden, moist on the inside. And usually doused in copious amounts of maple syrup.

Despite crêpes being overly present at our breakfast table as a kid, I don’t remember ever having them in a savoury application. I’ve always been more of a sweet breakfast type of person and it never really occurred to me that savoury crêpes would be just as delicious.

With the goal of expanding my food repertoire and stepping outside of my cooking comfort zone, I decided it was time to be a little adventurous and create my very first savoury crêpe breakfast recipe.

I know, there are a million of mushroom and spinach crêpe recipes around and you might think that the web probably didn’t need another one. But it’s such a classic combo and I knew it would be a challenge to make it interesting and different. I’m so happy with how this recipe came out, I’m really excited to share the recipe with you here.

Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green Life

Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green LifeMushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green LifeMushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green LifeMushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green LifeMushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green LifeThe batter is made of a combination of chickpea and brown rice flour, which together lend these crêpes a perfect texture – light, crispy, moist on the inside – and a lovely golden hue. They’re vegan (no egg required) and naturally gluten-free too!

The simple filling is made of sautéed mushrooms, baby spinach and fresh parsley. I used Taylor Farms organic baby spinach – I love that it’s certified organic, pre-washed and ready to use. Non-organic spinach has a particularly high concentration of pesticides residues (spinach is #2 on the Environmental Working Group’s “Dirty Dozen” list!), so it’s one of the produce I always make sure to buy organic.

Instead of the usual creamy, heavy béchamel sauce that mushroom crêpes are traditionally served with, I’m pairing them here with a much healthier, creamy vegan sauce made of soaked walnuts and sun-dried tomatoes. The nuts and tomatoes are simply blended with some garlic, lemon juice, almond milk, salt, and a bit of smoked paprika. The flavours work so well together! The sauce really brings these to crêpe heaven.

Because there are a lot of flavours going on here, I like serving these with a simple mixed greens salad, tossed with just a bit of olive oil and lemon juice. I used Taylor Farms Organic 50/50 blend – one of their lovely organic salad mixes, which includes both baby spring greens and baby spinach. It’s packed with nutrients, it’s fresh and crunchy, and it tastes like Spring!

I’ve eaten these crêpes for breakfast, lunch and dinner and I can assure you – they’re fabulous at any hour of the day. I hope you will love them as much as I do!

Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green Life Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green Life

If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see! 


This post was sponsored by Taylor Farms. All opinions are my own and I think their products are fantastic. Thanks for supporting the brands that allow me to bring new content to you every week!

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Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free)

Servings 6

Ingredients

For the crêpes

  • 3/4 cup chickpea flour
  • 1/2 cup brown rice flour
  • 2 tbsp minced chives
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 1/4 cups filtered water
  • Oil for cooking (I like to use avocado or grapeseed oil)

For the sun-dried tomato walnut cream

  • 1/2 cup raw walnuts soaked for at least 3-4 hours
  • 1/2 cup sun-dried tomatoes dry - not in oil
  • 2 tbsp lemon juice
  • 1 small garlic clove chopped
  • 1/4 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 cup plant-based milk almond, cashew, etc., or more as needed

For the mushroom filling

  • Oil for cooking (I like to use avocado or grapeseed oil)
  • 2 8- oz packs of mushrooms I used a mix of cremini and white mushrooms, sliced
  • Sea salt and freshly ground black pepper to taste
  • 2 large handfuls Taylor Farms organic baby spinach
  • 1/2 cup packed chopped fresh parsley leaves

For the salad (to serve)

  • 4-5 cups Taylor Farms 50/50 Blend baby spring mix and spinach blend
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • Sea salt + freshly ground black pepper to taste
  • Sprouts optional

Instructions

Start by making the crêpe batter

  1. Place all the ingredients for the crêpes in a medium-sized bowl and whisk well to combine. Cover the bowl with a clean towel and allow the batter to sit at room temperature for about 30 minutes while you are preparing the fillings.

Make the sun-dried tomato walnut cream

  1. Soak the sun-dried tomatoes in warm water for at least 5 minutes to soften (I soaked mine in the same bowl as the walnuts, but you can soak them separately).
  2. Rinse the walnuts and sun-tomatoes and place in a high-speed blender. Add all of the remaining ingredients for the cream and blend until completely smooth. Taste and adjust seasoning if needed, by adding more salt or lemon juice. If the cream is too thick, add a bit more milk until the desired consistency is achieved. Set aside.

Cook the crêpes

  1. After the batter has set for 30 minutes, whisk it one more time.
  2. Heat a large skillet over medium heat and add a bit of cooking oil. When the pan is hot, pour about 1/3 cup of the crêpe batter and swirl to spread evenly. Cook for about 2 minutes or until bubbles start to form on the surface. Then flip and cook on the other side for about a minute, or until golden brown.
  3. Serve immediately or place on a baking sheet in a warm oven until ready to serve. Repeat with the remaining batter.

Cook the mushrooms

  1. Heat a bit of cooking oil in a large pan over medium heat. Add the sliced mushrooms and cook for about 3 minutes, without stirring. Then stir and cook for two more minutes, or until brown. Season with salt and pepper. Add chopped parsley and spinach and cook for about 20 seconds, just enough to soften.

For the salad

  1. Toss the spring greens with the olive oil, lemon juice, salt and pepper in a large mixing bowl.

Assemble

  1. Place the warm mushroom and spinach filling on top of each crêpe. Drizzle with a generous portion of the walnut cream and fold. Serve with a side of spring greens salad and sprouts (if desired).

Mushroom & Spinach Crêpes with Sun-dried Tomato Walnut Cream (Vegan + Gluten-Free) by The Green Life

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