Crepes….they’re awesome. I don’t eat them often, but whenever I do, I am reminded of how comforting and delicious they are.
This morning, it was snowing, I was freezing, and I had a random craving for crepes. I haven’t gone to the grocery store lately, and I am really low on fruit right now. I looked in my fridge. I saw that I had kale and artichoke hearts, and got my creative brain thinking.
Savory Crepes? Well, that sounded ridiculously yummy. Yes, I would make savory vegan crepes. Now what….
Well, I love spinach and artichoke dip, so why not create a filling using kale, artichokes, and my recent favorite: Tahini with a drizzle of honey and lemon?
These sounded amazing in my head… now to execute.
The verdict? OMG AMAZING. How do I know? My fiancé Keith ate them ALL. Every last bite.
Normally he will taste my “healthy” recipes, appreciate them, and even admit that they are really tasty! Then he will ask me to make him pigs in a blanket…(it’s a work in progress)
The fact that he not only liked these, but LOVED these got me really excited!!!
- FOR THE CREPES
- ⅓ cup quinoa flour
- ⅓ cup milk
- 1 chia egg (see note)
- ¼ tsp baking powder
- ¼ tsp dried rosemary
- ¼ tsp dried parsley
- ½ tsp fresh basil chopped
- ⅓ cup water (add a TBS or two more if batter is still thick)
- ½ TBS nutritional yeast
- ⅛ tsp salt and pepper
- optional: red pepper flakes
- FOR THE FILLING
- 1 cup kale chopped
- ½ cup artichoke hearts chopped
- ½ TBS lemon juice
- 1 garlic clove minced
- 2 TBS coconut milk
- 2 TBS nutritional yeast
- 1 TBS tahini
- ½ tsp honey
- Pinch of Salt
- additional ½ tsp honey for drizzling
- additional 3 TBS vegan cheese
- FILLING
- Spray a pan with non stick spray. Add kale, artichoke hearts, garlic, coconut milk, and lemon juice, stir and allow to cook for about 3 minutes. Add remaining ingredients (EXCEPT vegan cheese). Combine completely and cook until kale is wilted. Cover to keep warm and set aside
- CREPE
- In a small bowl, combine all crepe ingredients and stir completely. Spray a pan with non stick cooking spray and turn to medium heat. Pour ⅓ of the batter into the pan and allow mixture to spread out into a big flat pancake shape (you may have to tilt the pan to get desired shape). Cook for about 1 minute on first side, flip, cook another minute on opposite side. Transfer crepe to a plate to cool. Repeat to make 3 crepes.
- Once crepes are cooked and cooled, spoon ⅓ of the mixture into each crepe and add 1 TBS cheese. Fold crepe over.
- Reheat pan. Spray with non stick cooking spray and turn to medium heat. Lay each filled/folded crepe in the pan and allow cheese to melt through (cooking for about 2 minutes on each side). Transfer to a plate, and drizzle with additional ½ tsp honey.
- Enjoy!
You may want to add some extra honey or salt to your finished product depending on your desired taste!
Even though Keith ate most of these, I still managed to sneak in a bite…or 4
**On another note, My ebook (CO-created with the beautiful and talented Jane over at Fit For Broadway ) is almost done!!! More updates for release date, and event coming VERY soon!!!
I love making crepes, but haven’t had enough savory in my life…this filling sounds fabulous!
View CommentI’m so glad you think it sounds good! I promise it is
let me know if you try them out, and tell me what ya think!
View Commenthope you stop by again soon
These look delicious!! Great flavor combos. How did you like working with quinoa flour? I haven’t tried yet.
View Commenthey! thanks so much for stopping by
I love quinoa flour. I don’t find that it tastes any different from the traditional white flour typically used in baking. Every time I’ve used it, I’ve been really happy with the texture and consistency. I love that it’s high in protein and naturally gluten free. Let me know how you like it!
View Commenti am not a big fan of quinoa but i do love crepes so i will be grinding up some quinoa to make these / savory crepes are the way to go, too, thanks for posting this
View CommentI’m so glad! I don’t find that quinoa flour tastes like quinoa at all. I really hope you like them as much as we did
View Commentokay i have the quinoa flour all ground up / took a year in the food processor / smile / just kidding / i toasted the quinoa first / love to hear it pop / well i came back to check on the milk ingredient / do you mean regular cow milk ? Moooo ! if i use milk might as well use an egg also instead of the chia egg, altho i do have chia seeds / i also have coconut milk so i guess i will use that / not decided on the filling yet / first get the crepes made !
View Commenthahahahahah this is hilarious!!! I didn’t use cow milk as I’m dairy free, but I’m sure it would work! I’ve actually made these before using one egg white and I was really happy with the outcome. Either way they are delicious!
View Commenti used coconut milk but honestly my crepes were nothing to write home about / maybe one needs to be more vegan.ish / however, i quite like the quinoa flour and today made French crepes with half AP flour and half Quinoa flour / these are tasty / ate a couple straight / will make a nice vegetable filling for the rest of them
View Commenthahahah need to be more veganish
I totally know what you mean. When I created the recipe, I created it to my tastes. I don’t like things super sweet, or salty, but maybe if you had added a bit more honey, or salt to the dish it would have been better? I think the best thing about a recipe is trying to taylor it to your own tastes! good luck!
View Comment*I’ll add a note to the recipe that some added honey or salt may be needed