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Recipes
Stuffed vegan crepes

Stuffed vegan crepes

Difficulty

Low

Time

50 min

Author

Ingredients

Servings:

Makes: 8

250 grams flour, for the crepes
1  brown sugar, for the crepes
1  baking powder, for the crepes
a pinch of salt, for the crepes
400 ml water, for the crepes
  vegetable oil, for frying the crepes
1  oil, for the filling
1  onion, diced, for the filling
1  garlic clove, minced, for the filling
250 grams mushrooms, diced, for the filling
280 grams chickpeas, cooked and drained, for the filling
1/2 tsp. ground cumin, for the filling
1/2 tsp. paprika, for the filling
1/2  soy sauce, for the filling
  salt, to taste
  pepper, to taste
  chilli flakes, to taste
85 grams fresh spinach, for the filling

Instructions

STEP 1/8

For the crepes: sift the flour into a bowl. Add the sugar, baking powder and salt and stir it together.

STEP 2/8

Slowly add water and mix everything with Braun's MultiQuick 7 double beater attachment to a smooth batter. The crepe batter should be liquid, but not too runny.

STEP 3/8

Heat vegetable oil in a pan on medium heat. Add a ladle of the batter to the pan and tilt it slightly until the batter is spread out. Fry the crepe for about 3 minutes on each side, it should be well-done and slightly golden brown. Repeat with the rest of the batter until all of it is used up.

STEP 4/8

For the filling: heat the oil in a pan over medium heat and add the diced onion, garlic, and mushrooms, then fry for 5 minutes, stirring occasionally.

STEP 5/8

Add spinach, chickpeas, all the spices and soy sauce and fry for another 5 minutes.

STEP 6/8

Depending on the desired consistency, either (finely) puree the filling with Braun' MultiQuick 7 shaft or mix with a spoon for the coarser version.

STEP 7/8

Place about 2 tbsp of the filling on a crepe, fold the sides over it slightly and then roll up the crepe.

STEP 8/8

Heat a little oil in a pan and fry the filled crepes from both sides for a few minutes until golden brown and crispy.

Leftovers can be covered and stored in the refrigerator for up to 3 days. Reheat in a pan or oven and enjoy!
This recipe was prepared with Braun's MultiQuick 7 (MQ 7005B).

Back to homepage
Recipes
Stuffed vegan crepes

Stuffed vegan crepes

Show me the recipe

Difficulty

Low

Time

50 min

Author

Show me the recipe

Servings:

Makes:8

Ingredients

Instructions

STEP 1/8

For the crepes: sift the flour into a bowl. Add the sugar, baking powder and salt and stir it together.

STEP 2/8

Slowly add water and mix everything with Braun's MultiQuick 7 double beater attachment to a smooth batter. The crepe batter should be liquid, but not too runny.

STEP 3/8

STEP 4/8

For the filling: heat the oil in a pan over medium heat and add the diced onion, garlic, and mushrooms, then fry for 5 minutes, stirring occasionally.

STEP 5/8

Add spinach, chickpeas, all the spices and soy sauce and fry for another 5 minutes.

STEP 6/8

Depending on the desired consistency, either (finely) puree the filling with Braun' MultiQuick 7 shaft or mix with a spoon for the coarser version.

STEP 7/8

Place about 2 tbsp of the filling on a crepe, fold the sides over it slightly and then roll up the crepe.

STEP 8/8

Heat a little oil in a pan and fry the filled crepes from both sides for a few minutes until golden brown and crispy.

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Stuffed vegan crepes

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Stuffed vegan crepes

Ingredients

Instructions

STEP 1/8

STEP 2/8

STEP 3/8

STEP 4/8

STEP 5/8

STEP 6/8

STEP 7/8

STEP 8/8

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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