You might also like these recipes for stuffed vegan crepes and vegan omelet. My Savory Crepes with Wild Mushroom Sauce are exactly the kind of food I love to serve and eat for breakfast, especially on weekends or when I have guests I want to impress. They are decadent and delicious, of course, but they’re also nutritious and easy to make. In other words, they are all-round winners. No one will even guess these crepes are eggless and dairy-free. They’re lightly golden and lacy and have the exactly right, melt-in-the-mouth texture. What they do not have is that awful egg smell that used to make eating crepes almost an unbearable experience for me, even when I ate eggs. Inside the crepes goes a light but delicious stuffing of asparagus and zucchini. You can vary your veggies – add mushrooms, winter squash, green peppers, green peas…just about any veggie that doesn’t take too long to cook is fine here. The mushroom sauce that smothers the crepes is gorgeous. It’s savory with herbs, creamy, and so flavorful that you’ll want to eat it by the bowlful. Check to get new recipe updates by email.
And did I say making all of this was easy? It really is. Although you need to make three elements and put them together, it really isn’t a lengthy or tedious process. The crepe batter comes together in the blender. The veggies take no more than 5-10 minutes to get sauteed. And the wild mushroom sauce is really simple and, again, takes no more than 10 minutes to make. If you’re efficient in the kitchen, you could get everything done and breakfast on the table in under 45 minutes. Although I did say this is a breakfast recipe, you wouldn’t be wrong to serve it for a light lunch or dinner. And no matter when you serve it, you can count on one thing: it’ll be a meal to remember.
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