Savor the flavors of our Vegan Savory Crepes, expertly made with a blend of rice and chickpea flour. Perfect for brunch or a quick dinner. Get creative with fillings for a satisfying and cruelty-free feast.
I adore these savory crepes because they're incredibly versatile and I can fill them with anything from savory veggies to spicy curries. Their unique blend of rice and chickpea flour gives them a delightful texture and flavor that I can't resist. Plus, they are vegan and gluten-free.
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Ingredient Notes
- Rice Flour: For making crepes, especially delicate and thin ones, it's best to use finely white rice flour. White rice flour has a milder, neutral flavor that won't overpower the fillings or toppings in your crepes, allowing their flavors to shine through.
- Chickpea Flour (Besan): When it comes to making crepes, it's advisable to use fine and mild-tasting chickpea flour. Besan chickpea flour is often the best choice as it is finely ground, which helps in achieving a smoother batter and thinner crepes.
- Baking Powder: Baking powder helps the crepes to puff up slightly and become a bit thicker. This can be desirable if you prefer a crepe with a little more height and fluffiness.
- Oil: Any plant-based oil will work for the recipe. Try to go for a tasteless option like canola oil or sunflower oil.
- Seasoning: Salt, Chili powder, and cumin powder are the only seasonings used in this recipe.
Step by Step Instructions
Prepare the Crepe Batter
- In a mixing bowl, combine the rice flour, chickpea flour, salt, baking powder, chili powder, and cumin powder.
- Gradually add water while whisking to form a smooth batter without lumps.
Let the Batter Rest
- Allow the batter to rest for about 20-30 minutes. This helps the flour to fully absorb the water and results in smoother crepes.
Cooking the Crepes
- Heat a non-stick skillet or crepe pan over medium to low heat. You can lightly grease the pan with a small amount of cooking oil using a paper towel or brush.
- Pour a ladleful of the batter onto the hot skillet, swirling it around to spread it evenly into a thin circle. If your batter is too thick, you can add a little more water to reach the desired consistency.
- Cook for about 40 to 60 seconds on one side until the edges start to lift and the crepe becomes firm.
- Flip the crepe using a spatula and cook for another 40 to 50 seconds on the other side, or until both sides are lightly golden brown.
Assembling and Serving
- Once cooked, simply transfer the crepe to the plate.
- If you want to add a filling, place your choice of sautéed vegetables, cooked lentils, tofu, or vegan cheese on one-half of the crepe.
- Fold the other half of the crepe over the filling to create a half-moon shape.
- Serve hot, garnished with additional fresh cilantro, cherry tomatoes, and olives, or your favorite vegan sauce or chutney.
Make Ahead and Store
Making these vegan savory crepes ahead of time is a convenient way to have a quick and delicious meal ready when you need it. Here's how you can prepare them in advance:
- Cook the Crepes: Prepare a stack of crepes to store for later use. Allow them to cool to room temperature.
- Layer and Store: Place a sheet of parchment paper between each crepe to prevent them from sticking together. Stack the crepes on top of each other.
- Store in an Airtight Container: Transfer the stack of crepes, separated by paper, into an airtight container. Make sure the container has a tight-sealing lid to keep the crepes fresh.
- Refrigeration: You can store the crepes in the refrigerator for up to 2-3 days.
- Freezing (Longer Storage): For freezing wrap the stack of crepes in plastic wrap or aluminum foil to provide extra protection against freezer burn. Place the wrapped stack in a freezer-safe zip-top bag or a vacuum-sealed bag. You can freeze them for 2 to 3 months.
Thawing and Reheating
You can warm them directly in a dry skillet or microwave for a few seconds on low power to regain their flexibility and warmth. Give some extra time to thaw the frozen crepes at room temperature.
Fill and Enjoy: Once the crepes are warmed and flexible, fill them with your favorite savory fillings. Fold them, and enjoy a quick and satisfying meal.
Filling Options for Savory Vegan Crepes
Vegan savory crepes are incredibly versatile, and you can fill them with a wide range of delicious ingredients. Here are some filling options to inspire your culinary creativity:
- Sautéed Vegetables: Bell peppers, onions, mushrooms, zucchini, spinach, and tomatoes make a colorful and nutritious filling. Sauté them with garlic and your favorite herbs and spices.
- Vegan Cheese: Melted vegan cheese adds a creamy and savory element to your crepes. Choose from options like vegan cheddar, mozzarella, or feta.
- Tofu Scramble: Crumble and sauté tofu with turmeric, cumin, nutritional yeast, and your choice of veggies for a protein-packed, scrambled tofu filling.
- Hummus and Veggies: Spread a layer of creamy hummus on your crepe and top it with sliced cucumbers, cherry tomatoes, olives, and fresh herbs.
- Vegan Sausage or Tempeh Bacon: Crumbled or sliced vegan sausage or tempeh bacon adds a smoky and savory flavor to your crepes.
- Beans or Lentils: Cooked beans (black beans, kidney beans, etc.) or lentils seasoned with herbs, spices, and a squeeze of lemon juice make a hearty and protein-rich filling.
- Avocado and Salsa: Sliced avocado, a spoonful of salsa, and a sprinkle of fresh cilantro create a fresh and zesty filling.
- Roasted Vegetables: Roasted sweet potatoes, carrots, or beets combined with a drizzle of tahini or vegan yogurt can be a sweet and savory option.
- Vegan Pesto: Spread vegan pesto on your crepe and add roasted cherry tomatoes, pine nuts, and arugula for a burst of flavor.
Feel free to mix and match these fillings, or get creative with your own combinations. Vegan savory crepes offer endless possibilities to suit your taste preferences and dietary needs.
What to Serve with Savory Crepes
Serving vegan savory crepes is a delightful experience, and you can enhance the meal by offering complementary side dishes and accompaniments. Here are some ideas to elevate your vegan crepe feast;
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Vegan Savory Crepes
Ingredients
- ½ cup Rice Flour
- ¼ cup Chickpea Flour
- ¼ teaspoon Baking Powder
- 2 tbs Sunflower Oil
- ¼ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ¼ teaspoon Cumin Powder
- ¾ cup Water
Garnish
- BBQ Sauce
- Cherry Tomatoes
- Olives Pickle
- Spring Onions
Instructions
Prepare the Crepe Batter
- In a mixing bowl, combine the rice flour, chickpea flour, salt, baking powder, chili powder and cumin powder.
- Gradually add water while whisking to form a smooth batter without lumps.
Let the Batter Rest
- Allow the batter to rest for about 20-30 minutes. This helps the flour to fully absorb the water and results in smoother crepes.
Cooking the Crepes
- Heat a non-stick skillet or crepe pan over medium to low heat. You can lightly grease the pan with a small amount of cooking oil using a paper towel or brush.
- Pour a ladleful of the batter onto the hot skillet, swirling it around to spread it evenly into a thin circle. If your batter is too thick, you can add a little more water to reach the desired consistency.
- Cook for about 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. and the edges start to lift.
- Flip the crepe using a spatula and cook for another 40 to 60 seconds on the other side, or until both sides are lightly golden brown.
Assembling and Serving
- Once cooked, transfer the crepe to a plate.
- If you want to add a filling, place your choice of sautéed vegetables, cooked lentils, tofu, or vegan cheese on one-half of the crepe.
- Fold the other half of the crepe over the filling to create a half-moon shape.
- Serve hot, garnished with additional fresh cilantro, cherry tomatoes and olives or your favorite vegan sauce or chutney.
Marlee says
Excellent! Turned out very well and tastes delicious too. Thanks.