Vegan Savoury Crepes

Name: Vegan Savoury Crepes
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125g plain flour; 25g chickpea flour (or substitute for a further 25g plain flour); 1 tbsp cornstarch; 1 tsp salt; 300ml plant milk; (OPTIONAL) 100ml water; ½ pack Quorn Vegan Smoky Ham Free Slices; [https://www.quorn.co.uk/products/quorn-vegan-ham-free-slices], chopped into; pieces; 4-5 cherry tomatoes; 40g vegan feta cheese, crumbled; Salt and pepper to taste; ½ pack Quorn Vegan Chicken-Free Slices; [https://www.quorn.co.uk/products/quorn-vegan-chicken-free-slices], chopped; into pieces; 100g mushrooms, sliced; 2 handfuls spinach; Salt and pepper to taste

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Pancakes with yellow and red cherry tomatoes on the vine next to a serving pot of balsamic vinegar.

C'est delicieux! Add Parisian flair to Pancake Day, whip up lunch that's better than the brasserie's, or try something new for brunch with our vegan crepe recipe. Our vegan crepes are an easy and tasty way to add a little protein to your day, whether it's with Quorn Vegan Ham Slices or another of your favourite deli products. Bon appetit!

Recipe by Johnny Meatless

Vegan Recipes Kids Recipes Vegan and Vegetarian Breakfast And Brunch Ideas Quick And Easy Vegan And Vegetarian Recipes

Serves 4

15 mins

Easy

187 cals
(Per serving)

2.5g of fat
(Per serving)

Vegan

Vegetarian Quorn Smoky Ham Free Slices product packaging with nutritional information

Made with Quorn Vegan Ham Free Slices

See product See recipes

Gluten Free

No Soy

Ingredients

125g plain flour
25g chickpea flour (or substitute for a further 25g plain flour)
1 tbsp cornstarch
1 tsp salt
300ml plant milk
(OPTIONAL) 100ml water

For the toppings

½ pack Quorn Vegan Smoky Ham Free Slices, chopped into pieces
4-5 cherry tomatoes
40g vegan feta cheese, crumbled
Salt and pepper to taste

½ pack Quorn Vegan Chicken-Free Slices, chopped into pieces
100g mushrooms, sliced
2 handfuls spinach
Salt and pepper to taste

Method

In a large mixing bowl combine all the ingredients together. Mix with a whisk, or a high-speed blender, until smooth. For a thinner batter, gradually add water until desired consistency is achieved.
Heat up a non-stick pan on low-medium heat and lightly spray with oil, ladel the batter into the pan and rotate until it forms an even circle on the base of the pan, around 8-9 inch in diameter. Alternatively, use a spatula to evenly spread this out.
Cook for 1-2 mins, util the edge of the pancake is golden brown and a spatula can be easily slid underneath.
Using your spatula,gradually lift the pancake away from the pan, so it doesn’t stick. Either flip the pancake or use the spatula to help you cook the other side. Cook for a further 1-2 mins
Remove from pan and Set aside while you prepare you toppings

For the toppings:

Heat up a saucepan to medium-high heat with oil, place your sliced cherry tomatoes and let this cook for 4-5 mins. Ideally you want all of the sides to be cooked and slightly darker.
Place your cherry tomatoes on your pancake, adding your crushed up vegan feta and pieces of the Quorn ham slices, serve and enjoy!

Heat up a large saucepan to medium-high heat with oil, add your mushrooms and sprinkle with salt and pepper. Let this cook for 4-5 mins and add your spinach, continuously stir.
Lastly add your chopped-up Quorn chicken slices and place on your pancakes, serve and enjoy!

Recipe by Johnny Meatless