Vegan Breakfast Crêpes (vegan + gluten-free)
These simple but delicious vegan breakfast crêpes are quick to make, naturally gluten-free and high in protein. Perfect for a filling breakfast!
Servings: 6 crepes
Ingredients
Crepes
- 1 cup chickpea flour
- 1 cup buckwheat flour
- 3 tablespoon ground flax seed
- 2 teaspoon dried mixed herbs
- Salt and pepper
- 2 cups water
- Oil for greasing frying pan
Filling
- 1 pint cherry tomatoes
- 10 medium brown/crimini mushrooms, quartered
- 3 cloves garlic, crushed
- 1 tablespoon olive oil
- Salt and pepper
- 1 5oz bag spinach
- 2 2 small avocados, sliced
Optional
- Plant-based grated cheese (although it’s totally optional, if you’re finding the crêpe filling too dry I recommend adding shreds of your favourite plant-based cheese to the mix to add a bit more moisture and extra flavour)
- Parsley and green onion slices
Instructions
- Preheat the oven to 400°F/200°C.
- In a large mixing bowl use a hand whisk to mix all the dry crêpe ingredients together.
- Add the water and whisk to a smooth consistency. Set the mixture aside for 10 minutes.
- While the mixture is thickening place a frying pan on a medium-low heat.
- Use kitchen towel to brush oil lightly around the surface.
- When a drop of water sizzles on the surface of the pan, it’s hot enough.
- Pour ⅓ cup of crêpe mixture into the frying pan, moving the pan around to ensure that the mixture coats as much of it as possible.
- Cook for 2 minutes or until the mixture is no longer liquid and is peeling away from the sides, then flip it over and cook for a further 2 minutes.
- Repeat these steps with each crêpe until they are all cooked, storing the cooked ones in a warm place.
- While each crêpe is cooking you’ll have a few minutes of downtime to prepare the filling.
- Place the tomatoes, mushrooms and garlic on a baking sheet, tossing them all together.
- Brush them with the olive oil and season well with salt and pepper.
- Roast in the oven for 10 minutes.
- Remove, add the spinach to the baking sheet on top of the other vegetables (it will look like it’s too much but don’t worry, it will decrease in size) and bake for a further 5 minutes (just enough time to allow the spinach to wilt). Remove the tray from the oven.
- By this time your crêpes should nearly all be cooked and you can start assembling them.
- Place a large serving-spoonful of the vegetable mixture, some slices of avocado and a squeeze of lemon juice on one side of each crêpe, adding more salt and pepper if you need to.
- If you wish to use cheese, add it now.
- Fold the crêpe in half, garnish it with parsley and green onion slices if desired and enjoy.