It’s time for a new “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. Like last year we decided to start our (normally) monthly event with a whole week of recipes to kick off the “Bake Together” year. Last time was fun, so why not do it again? Since everyone is celebrating “Veganuary” we are doing a whole week of vegan recipes once again – everything from breakfast to the cakes. To get you into the mood, I got some delicious Vegan Chickpea Turmeric Crêpes with Mushrooms and Spinach today.
Last February Andrea and I already published a whole week of vegan recipes. You can get all the recipes in our “Vegan Bake Together” E-Book (in German only) and download it for free. Since we both like vegan recipes a lot, we decided to do the vegan week once more – the “Vegan Bake Together 2.0”, so to speak. Once again seven days of delicious meatless and dairy-free recipes – not only baked stuff but also recipes for lunch and dinner… hopefully something for everyone.
Start the day with a healthy breakfast
Last year it all started with delicious Vegan Overnight Oats with Baked Granola – this time I decided to do something savory for breakfast because honestly, that’s something I like much more. I am not the kind of guy that eats bread or bread rolls with marmalade or other sweet stuff in the morning – overnight oats are one of the few exceptions here ;)
Well. Classic crêpes or pancakes are usually prepared with eggs and milk. If you want to make a vegan version of that dish, these ingredients have to be replaced or left out, of course… which is actually not that difficult here. Eggs can be left out completely most of the time. The texture changes a bit, but that is not a problem, most of the time. If the recipe asks for 1-2 eggs, try leaving them out. If the bake is made with more than 3 eggs, you might want to look for an alternative like chia eggs or flax eggs. Milk is even easier to replace – there are so many plant-based drinks you can use these days and they almost always work fine. Almond milk, oats milk, soy milk… all fine. This recipe works even with plain water ;P
Try to use chickpea flour instead of regular wheat flour
To make the crêpes a bit healthier than the “standard version”, I used chickpea flour and some turmeric. Chickpea flour is a good alternative if you have problems with gluten or if you have to keep an eye on your blood sugar level (diabetics like me, for example). The added turmeric in the crêpes is also good for your health – it’s anti-inflammatory, good for the brain and heart, and also good for the stomach… some would call it superfood ;)
Anyway. The crêpes are just the base – the filling is the element of the dish that brings most of the flavors. I used fried mushrooms and spinach here with some garlic sauce. Love the combination. If you prefer something else – go for it! Kale is definitely nice here too. Maybe some corn or beans? There is a lot you can combine, so feel free to switch it up a bit. I made the garlic sauce with soy-based yogurt, but you could do a sauce with soaked and pureed cashews, for example. Not everybody is a fan of soy-based stuff.
Oh well. Tomorrow I will show you the next vegan recipe – a delicious snack. That’s all I can tell you right now. If you want to know what it will be, you have to come back tomorrow ;)
INGREDIENTS / ZUTATEN
For the crêpes:
4.6 oz. (130g) chickpea flour
1/2 tsp. ground turmeric
1 pinch of salt
1 1/3 cup (320ml) lukewarm water
olive oil for frying
For the garlic sauce:
1 cup (230g) soy yogurt (natural)
1-2 tsp. fresh lemon juice
2-3 garlic cloves, grated
1 tbsp. chopped flat-leaf parsley
flaky sea salt, pepper
For the filling:
1-2 tbsp. olive oil
8.8 oz. (250g) brown mushrooms, sliced
3.5 oz. (100g) shiitake mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, chopped
7 oz. (200g) baby spinach leaves
flaky sea salt, pepper
some chopped flat-leaf parsley for decorations (optional)
some chopped spring onions for decorations (optional)
Für die Crêpes:
130g Kichererbsenmehl
1/2 TL gemahlener Kurkuma
1 Prise Salz
320ml lauwarmes Wasser
Olivenöl zum Anbraten
Für die Knoblauchsauce:
230g Sojajoghurt (Natur)
1-2 TL frischer Zitronensaft
2-3 Knoblauchzehen, gerieben
1 EL gehackte glatte Petersilie
Meersalzflocken, Pfeffer
Für die Füllung:
1-2 EL Olivenöl
250g braune Champignons, in Scheiben geschnitten
100g Shiitake Pilze, in Scheiben geschnitten
1 mittelgroße Zwiebel, gehackt
2 Knoblauchzehen, gehackt
200g Babyspinat
Meersalzflocken, Pfeffer
etwas gehackte glatte Petersilie für die Dekoration (optional)
einige gehackte Frühlingszwiebeln für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
2. While the batter is resting, prepare the garlic sauce by adding the yogurt and lemon juice to a bowl. Peel the garlic and grate it into the yogurt (be careful with your fingertips!). Chop some parsley and add about 1 tablespoon to the bowl and keep the rest for decorations (optional). Mix everything and season with salt and pepper. Set aside.
3. Prepare the mushrooms by cleaning and cutting them into slices. Peel and chop the onion and garlic. Wash and drain the baby spinach leaves. Set everything aside.
4. When the batter is ready, heat up a non-stick pan with some olive oil. Make the crêpes – use about 1/2 cup of batter for each crêpe. You should be able to get 5 crêpes with the batter, so don’t worry if the first one looks wonky ;) Try not to brown them too much. Place crêpes on a plate and keep warm (e.g. in the oven on low temperature).
5. When the crepes are done add some more olive oil to the pan and fry the mushrooms until browned and slightly crispy – about 3-4 minutes. Add the onion and garlic and continue frying until lightly browned. Add the spinach and let wilt down (but not too much). Season with salt and pepper and take off the heat.
6. To assemble place a crêpe on a plate, add 1/4 of the filling on one side, drizzle with some of the garlic sauce and close the crêpe. Sprinkle with some parsley and chopped spring onions (optional). Serve one crêpe per person – if you are hungry in the morning you can serve two crêpes per person ;)
2. Während der Teig ruht, die Knoblauchsoße zubereiten. Sojajoghurt und Zitronensaft in einer Schüssel verrühren. Den Knoblauch schälen und dann mit einer feinen Reibe reiben (auf die Fingerkuppen achten!) und in die Schüssel geben. Etwas Petersilie hacken und etwa 1 EL davon zur Schüssel dazugeben und alles verrühren – den Rest der Petersilie für die Dekoration zur Seite stellen. Soße mit Salz und Pfeffer würzen und zur Seite stellen.
3. Die Champignons und Shiitake Pilze putzen und in Scheiben schneiden. Zwiebel und Knoblauch schälen und hacken. Den Babyspinat waschen und abtropfen lassen. Alles zur Seite stellen.
4. Wenn die 20 Minuten rum sind, eine antihaftbeschichtete Pfanne mit etwas Olivenöl erhitzen und dann die Crêpes ausbacken. Der Teig reicht theoretisch für 5 Crêpes, es ist also nicht schlimm, wenn beim ersten Crêpe etwas schiefgeht ;) Die Pfannkuchen nach Möglichkeit nicht zu sehr bräunen. Die Crêpes auf einen Teller legen, abdecken und warmhalten (z.B. im Ofen auf niedrigster Temperatur).
5. Noch etwas Öl in die Pfanne geben und dann die Pilze darin anbraten, bis sie schön gebräunt und leicht knusprig sind – etwa 3-4 Minuten – dann die gehackten Zwiebeln und Knoblauch dazugeben und mit andünsten. Den Spinat dazugeben und zusammenfallen lassen (aber nicht zu viel). Mit Salz und Pfeffer würzen und vom Herd ziehen.
6. Zum Anrichten einen Crêpe auf einen Teller legen, etwa 1/4 der Füllung auf eine Hälfte des Crêpes geben, mit etwas Knoblauchsoße beträufeln und dann die andere Hälfte des Crêpes darüber schlagen. Mit etwas Petersilie und gehackten Frühlingszwiebeln bestreuen (optional). Pro Person ist ein Crêpe angedacht, wer allerdings arg hungrig ist am morgen, kann auch zwei pro Person servieren ;)
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Here is a version of the recipe you can print easily.
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Vegan Chickpea Turmeric Crêpes with Mushrooms & Spinach
- Prep Time: 00:20
- Cook Time: 00:20
- Total Time: 01:00
- Yield: 4 1x
- Category: Breakfast
- Cuisine: America
Description
Delicious way to start your morning with a healthy and vegan breakfast: Chickpea Turmeric Crêpes with Mushrooms & Spinach
Ingredients
For the crêpes:
4.6 oz. (130g) chickpea flour
1/2 tsp. ground turmeric
1 pinch of salt
1 1/3 cup (320ml) lukewarm water
olive oil for frying
For the garlic sauce:
1 cup (230g) soy yogurt (natural)
1-2 tsp. fresh lemon juice
2-3 garlic cloves, grated
1 tbsp. chopped flat-leaf parsley
flaky sea salt, pepper
For the filling:
1-2 tbsp. olive oil
8.8 oz. (250g) brown mushrooms, sliced
3.5 oz. (100g) shiitake mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, chopped
7 oz. (200g) baby spinach leaves
flaky sea salt, pepper
some chopped flat-leaf parsley for decorations (optional)
some chopped spring onions for decorations (optional)
Instructions
1. Start with the batter for the crêpes. Add the chickpea flour, ground turmeric, and salt to a bowl and mix to combine. Gradually add the lukewarm water until you get a batter that is not too runny – you might not need all of the water. Let rest for about 20 minutes.
2. While the batter is resting, prepare the garlic sauce by adding the yogurt and lemon juice to a bowl. Peel the garlic and grate it into the yogurt (be careful with your fingertips!). Chop some parsley and add about 1 tablespoon to the bowl and keep the rest for decorations (optional). Mix everything and season with salt and pepper. Set aside.
3. Prepare the mushrooms by cleaning and cutting them into slices. Peel and chop the onion and garlic. Wash and drain the baby spinach leaves. Set everything aside.
4. When the batter is ready, heat up a non-stick pan with some olive oil. Make the crêpes – use about 1/2 cup of batter for each crêpe. You should be able to get 5 crêpes with the batter, so don’t worry if the first one looks wonky ;) Try not to brown them too much. Place crêpes on a plate and keep warm (e.g. in the oven on low temperature).
5. When the crepes are done add some more olive oil to the pan and fry the mushrooms until browned and slightly crispy – about 3-4 minutes. Add the onion and garlic and continue frying until lightly browned. Add the spinach and let wilt down (but not too much). Season with salt and pepper and take off the heat.
6. To assemble place a crêpe on a plate, add 1/4 of the filling on one side, drizzle with some of the garlic sauce and close the crêpe. Sprinkle with some parsley and chopped spring onions (optional). Serve one crêpe per person – if you are hungry in the morning you can serve two crêpes per person ;)
Notes
Enjoy cooking!
