Creamy Mushroom-Stuffed Crepes: Savory Filling & Tips

For the crepes:

• 250 ml almond milk
• 250 ml water
• 2 tablespoon coconut oil
• 1 teaspoon chia seeds ground
• 1 teaspoon lemon juice
• ½ teaspoon salt
• 200 g all-purpose flour
• pinch of pepper

For the filling

• 3 tablespoon vegan butter or any oil you want to use
• 2 tablespoon all-purpose flour
• 250 ml almond milk
• 250 g mushrooms
• 1 teaspoon vegan butter
• 3 cloves garlic
• ½ teaspoon pepper ground
• ¼ teaspoon salt

• First, make the crepe batter. Combine all crepe ingredients in a blender or mixing bowl and whisk for about 30 seconds. Avoid over-processing or using a high-speed blender, which can make crepes rubbery. Chill the batter in the refrigerator for 15–20 minutes to allow the chia seeds and lemon juice to hydrate. While it rests, prepare the filling and preheat your pan.
• Any flat, non-stick or cast-iron pan suitable for crepes will work. For non-stick pans, heat to medium. For cast iron, lightly brush with oil between each crepe to prevent sticking. The pan is ready when a small drop of batter lifts easily after a few seconds.
• Pour a small amount of batter into the pan and tilt to spread it into a thin, even layer (about the thickness of a non-stick sheet). Cook until the edges lift slightly, about 3–4 minutes, then flip and cook the other side for about 1 minute. Keep cooked crepes warm in a low oven (around 50°C / 120°F) while you finish the sauce.
• To make the béchamel-style sauce, melt the vegan butter in a heavy saucepan over medium heat. Add the flour and stir constantly for a few minutes until the mixture dries slightly and becomes dough-like. Do not let it brown; you only want the flour cooked, not fried.
• Gradually add the almond milk a few tablespoons at a time, stirring vigorously after each addition until the mixture is smooth and even. Adding the liquid slowly prevents lumps.
• While the sauce thickens, slice the mushrooms and finely chop the garlic. Heat 1 teaspoon of vegan butter in a frying pan over medium heat, add the garlic and sauté for about 2 minutes. Add the sliced mushrooms, stir to coat and cook for around 5 minutes. Season with ground black pepper and salt, then fold the mushrooms into the béchamel until well combined.
• Remove the crepes from the oven, fill each with a generous spoonful of the mushroom cream, sprinkle with fresh parsley and serve immediately. Et voilà—crepes with creamy mushroom filling.