Delicious Vegan Spinach and Mushroom Crepes with Homemade Almond Cheese: Your Ultimate Plant-Based Meal

Savoury vegan spinach and mushroom crepes generously filled with homemade almond cheese – these delightful plant-based pancakes are a quick, easy, healthy, and incredibly delicious meal perfect for any time of day.

Embark on a culinary journey with these exquisite vegan spinach and mushroom crepes, a dish that effortlessly combines health, flavour, and convenience. What truly elevates this plant-based meal from good to outstanding is the creamy, tangy addition of homemade almond-based vegan ‘cheese’. Once you discover the sheer joy and versatility of this incredible dairy-free alternative, you’ll find yourself incorporating it into countless recipes.

From stirring it through pasta sauces to stuffing it into sizzling fajitas or layering it in vibrant sandwiches, vegan almond cheese brings a rich, savoury depth. However, its true potential shines brilliantly when paired with garlicky sautéed chestnut mushrooms and tender baby spinach, all nestled within these perfectly thin and delightfully chewy savoury pancakes.

The Unbeatable Appeal of Vegan Spinach and Mushroom Crepes

These vegan crepes are more than just a meal; they’re a testament to how simple, wholesome ingredients can come together to create something truly spectacular. They offer a fantastic option for anyone seeking a nourishing, satisfying, and utterly delicious plant-based dish that doesn’t compromise on flavour or ease.

Why These Crepes Are Your Next Go-To Recipe:

• Quick & Easy: Beyond the initial almond cheese preparation, the rest of this meal comes together in a flash, making it ideal for busy weeknights or lazy weekend brunches.
• Healthy & Wholesome: Packed with nutrient-rich spinach and mushrooms, and using a plant-based batter, these crepes are a guilt-free indulgence.
• Plant-Based Perfection: Completely vegan, eggless, and dairy-free, they cater to various dietary preferences without sacrificing taste or texture.
• Versatile: While this recipe highlights a specific filling, the crepes themselves are a blank canvas for endless creative variations.

The Magic of Homemade Almond Cheese

The secret ingredient that transforms these crepes into an unforgettable experience is the almond cheese. While store-bought vegan cheeses can work, nothing quite compares to the nuanced flavour and perfect texture of a homemade version. Its tangy, salty, and incredibly creamy profile melts beautifully into the warm filling, creating a luxurious mouthfeel that complements the earthy mushrooms and fresh spinach impeccably.

The beauty of this homemade cheese is its make-ahead convenience. It stores wonderfully in the fridge for up to a week. Dedicate just ten minutes (plus soaking time for the almonds) on a quiet afternoon, and you’ll have this essential component ready to go whenever a crepe craving strikes. This advanced preparation significantly streamlines the entire cooking process for these savoury vegan pancakes.

How To Make Vegan Spinach And Mushroom Crepes With Almond Cheese: A Detailed Guide

Crafting these savoury vegan crepes is a straightforward process, broken down into two main parts: preparing the light and fluffy crepe batter, and sautéing the robust and flavourful filling. Follow these steps for an effortlessly delicious plant-based meal.

1. Preparing the Perfect Vegan Crepe Batter

The foundation of any great crepe is its batter. For these vegan spinach and mushroom crepes, we use a carefully balanced blend of flours and plant-based milk to achieve that classic thin, pliable, and slightly chewy texture without any eggs or dairy.

Begin by combining plain (all-purpose) flour, cornflour (also known as cornstarch), gram (chickpea) flour, and a pinch of salt in a large mixing bowl. Each ingredient plays a crucial role:

• Plain Flour: Provides the main structure and body of the crepe.
• Cornflour (Cornstarch): Acts as a binding agent, effectively replacing the egg and ensuring the crepes hold together beautifully. It also contributes to a lighter texture.
• Gram (Chickpea) Flour: Imparts a subtle, savoury, almost ‘eggy’ flavour, enhancing the overall taste profile of these savoury vegan pancakes.
• Salt: Balances the flavours and highlights the savoury notes.

Next, gradually whisk in your chosen unsweetened plant-based milk. Soy or oat milk are highly recommended for their neutral flavour and creamy consistency, which works best for crepes. Add the milk slowly, a little at a time, continuously whisking to prevent any lumps from forming. Once smooth, incorporate a tablespoon of flavourless oil, such as sunflower or light olive oil, for added richness and flexibility. Set the batter aside to rest while you prepare your filling. This resting period allows the gluten to relax, resulting in more tender and less prone-to-tear crepes. You can even prepare the batter up to a day in advance and store it covered in the fridge.

2. Crafting the Hearty Mushroom and Spinach Filling

While your batter rests, turn your attention to the delicious filling. The combination of sautéed shallots, earthy mushrooms, aromatic garlic, and fresh spinach creates a robust and satisfying core for your crepes.

Heat a tablespoon of olive oil in a frying pan over medium heat. Add a finely chopped shallot (or a small brown onion) and cook gently until it becomes soft and translucent, releasing its sweet aroma. Next, add the sliced chestnut mushrooms, crushed garlic, and a pinch of dried thyme. Continue to cook, stirring occasionally, until the mushrooms have softened and released their moisture. The thyme adds a lovely herbaceous note that pairs wonderfully with the mushrooms.

Finally, add the fresh baby spinach to the pan. Cook just until the spinach has completely wilted, turning vibrant green. Season the entire mixture generously with salt and freshly ground black pepper to taste. The key here is to not overcook the spinach to retain its texture and nutrients. Once done, remove the filling from the heat and set it aside.

3. Mastering the Art of Crepe Cooking

Cooking thin, perfectly browned crepes requires a good non-stick pan and a bit of practice. Don’t worry if the first one isn’t perfect – that’s often called the “tester crepe”!

Heat a reliable non-stick frying pan over a medium heat. Lightly grease the pan with a little oil. Spray oil is particularly useful here for an even, thin coating. Once the pan is hot, pour a ladleful of the rested batter into the centre. Immediately lift the pan and swirl it gently to spread the batter thinly and evenly to cover the entire bottom surface, reaching the edges.

Cook the crepe for a couple of minutes until the top surface appears set, and the edges begin to curl up slightly and turn golden. This indicates it’s ready to flip. Carefully slide a thin spatula underneath the crepe and gently flip it over. Cook for another one to two minutes on the second side until it’s lightly browned and cooked through. Slide the finished crepe onto a plate and continue with the remaining batter. You should yield approximately 4-5 crepes from this recipe, depending on your pan size and ladle amount.

Serving Your Delicious Vegan Crepes and Tips for Success

Assembling and Serving

Once your crepes are cooked and your filling is ready, it’s time for the best part: assembly! Lay one crepe flat. Take a generous dollop of your creamy almond cheese and spread it evenly over one half of the crepe. Top this cheesy layer with a good amount of the warm mushroom and spinach mixture. Carefully fold the crepe in half, then fold again into a quarter, or simply roll it up like a burrito. Serve immediately and savour the harmonious blend of flavours and textures.

Prep In Advance For Maximum Convenience

One of the many advantages of this vegan crepe recipe is its flexibility when it comes to preparation. Most components can be made or prepared ahead of time, allowing you to whip up a delicious meal even on your busiest days.

• Crepe Batter: The batter can be mixed the night before and stored, covered, in the fridge. Give it a quick whisk before using.
• Cooked Crepes: You can cook all the crepes in advance. Once cooled, stack them with parchment paper in between to prevent sticking, then wrap them tightly or store them in an airtight container in the fridge for 2-3 days. To reheat, simply warm them gently in a hot, dry pan for a minute or two per side, or microwave briefly.
• Almond Cheese: As mentioned, making a larger batch of your homemade feta-style vegan almond cream cheese is highly recommended. It keeps beautifully in the fridge for about a week, making it a versatile staple for other dishes beyond these crepes. It only takes about ten minutes of active prep time (plus almond soaking), so it’s a worthwhile investment.
• Filling: While the mushroom and spinach filling is absolutely best enjoyed freshly made for optimal flavour and texture, you can certainly cook it in advance if absolutely necessary. Store it in an airtight container in the fridge for a day or two and reheat gently. However, given how quickly it comes together, preparing it fresh right before serving is often preferred and only adds a few minutes to your overall cooking time.

Creative Variations and Customization

These vegan spinach and mushroom crepes provide a wonderful base for culinary creativity. Feel free to experiment with different additions to the filling:

• Greens: Swap baby spinach for kale, Swiss chard, or a mix of tender greens.
• Veggies: Add diced bell peppers, zucchini, or sun-dried tomatoes to the mushroom mixture.
• Protein Boost: Crumble in some firm tofu or tempeh for added protein and texture.
• Spice It Up: A pinch of red pepper flakes or a dash of hot sauce can add a delightful kick.
• Herbs: Fresh parsley, chives, or dill would also complement the flavours beautifully.

Whether you’re looking for a delightful vegan breakfast, a satisfying lunch, or a light yet fulfilling dinner, these savoury plant-based crepes with homemade almond cheese are sure to become a cherished addition to your recipe repertoire. Enjoy the process of creating this healthy, easy, and undeniably delicious meal!

If you tried this recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess.

*Note: You will need a batch of my feta style vegan almond cream cheese for this recipe. While you won’t use the entire batch for these crepes, it keeps well for about a week in the fridge and is incredibly versatile for many other dishes.*