Buckwheat Crepes with Savory Mushrooms and Asparagus topped with Vegan Miso Bechamel Sauce

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These Savory Crepes Are A Must Try

These Buckwheat Crepes with Savory Mushrooms and Asparagus topped with Vegan Miso Bechamel Sauce are a delight for any meal of the day. Great for a Sunday brunch with a mimosa cocktail and good company. This is a best all around dish because it has lots of savory undertones. It’s bound to be a hit.

How To Make Buckwheat Crepes with Savory Mushrooms and Asparagus topped with Vegan Miso Bechamel Sauce

When I first made these crepes I intended for them to be sweeter. It didn’t come out that way. So I make them now with more of a savory filling. This mushroom, asparagus filling worked out so nicely. The Vegan Miso Bechamel Sauce turned out to be a great complementary sauce for a topping and you can find this sauce recipe on my site. I found that this buckwheat crepe really needed a little something extra to give the buckwheat a little more moisture. Sometimes buckwheat can be a little dry. This sauce really helped with that and blended all the ingredients and textures together well.

Buckwheat Crepes. Photo by Spicy Saucy Vegan

The real trick to making these crepes is the thinness of the crepe batter. It has to be thin enough to spread quickly around the frying pan. I use about a half of a cup of batter and pour into the pan. The pan must be held in your hand because you need to tilted, wiggled and rotate it gently, but fast enough to cover the surface of the the frying pan. I like using a 10 to 8 inch surface pan because it is just the right size. The crepes do not have to be a perfect circle size. I recommend some practice in making these because it may take a couple of times to get it right. You will definitely need a large round spatula to help flip the crepes.

You will need only four ingredients to make these crepes. The baking soda can be left out but I find that because it acts like a leavening agent it makes these crepes a little more airy. These simple ingredients truly make this Buckwheat Crepes with Savory Mushrooms and Asparagus topped with Vegan Miso Bechamel Sauce a vegan dish with no dairy, no eggs and gluten free. I hope you enjoy these savory crepes.

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Buckwheat Crepes with Savory Mushrooms and Asparagus topped with Vegan Miso Bechamel Sauce

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  • Author: Spicy Saucy Vegan
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Breakfast, Brunch, Dinner, Lunch
  • Method: Stove Top
  • Cuisine: American, French
  • Diet: Vegan

Description

Crepes can be a little bit of a challenge to make but very fun and delicious. This is a creative adventure the whole family can get involved with. Great for holiday family gatherings.


Ingredients

Units Scale
  • Buckwheat Crepes
  • 2 1/2 cups Water
  • 1 1/2 cups Buckwheat Flour
  • 1/2 tsp Sea Salt
  • 1/2 tsp Baking Soda
  • For Skillet fry only
  • Coconut Oil (Use as needed to help not stick crepes to pan)

Savory Mushrooms

  • 4 cups Sliced Baby Portabella Mushrooms
  • 2 Tbsp Olive Oil
  • 1/4 tsp Sea Salt
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Turmeric
  • 1 Tbsp Chopped Chives
  • 1 tsp Nutritional Yeast
  • 1/4 tsp Ground Black Pepper

Steamed Asparagus

  • 18 spears Asparagus

Vegan Miso Bechamel Sauce

  • Recipe is on my website under Sauces


Instructions

Vegan Miso Bechamel Sauce

  1. Make First and set aside to keep warm

Savory Mushrooms

  1. Heat a large skillet on medium. Add olive oil and heat. Add mushrooms and all the spices but the chives and nutritional yeast. Cook until light brown on both and then add the chives and nutritional yeast. Put aside until the crepes are cooked

Steamed Asparagus

  1. While the mushrooms are cooking get your steamer ready. In a steamer put two inches of water. Make sure not to have the water touching the asparagus. Turn the heat on high. After it starts to boil put the asparagus in and cook until tender with a prick of a fork. Don’t over cook. Asparagus will get mushy. Should be about 5 minutes.

Buckwheat Crepes

  1. In a medium bowl mix all the ingredients together with a whisk. Try to get any lumps out.
  2. Heat a large skillet on medium heat. Let it get hot. Add 1 tsp coconut oil or enough to cover the pan from sticking.
  3. Add a ½ cup of crepes batter to the skillet. Pick it up and twirl and wiggle the batter until it covers the pan to about 8 to 10 inch diameter. Set back on the hot stove and let cook for about 1 to 2 minutes. Flip when it the surface of the crepes have a lot of bubbles. Flip and cook for 1 more minute.
  4. Place crepe in plate and add 3 steamed asparagus and some savory mushrooms. Roll the sides over the mushrooms and asparagus, creating a V shape and top with Miso Bechamel Sauce. Serve Hot!

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