Vegan Crepes with Corn Sauce

Lorenza Ávila
Vegan food also has special dishes full of flavor, like these crepes with corn sauce. To make them, you need wheat flour, soy milk, and vegetable oil, and they are filled with mushrooms, cherry tomatoes, and spinach, making them ideal for breakfast or dinner. Follow the video to prepare these vegan crepes.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 onions, for the sauce
  • 1 1/2 cups corn kernels, for the sauce
  • 3/4 cups potato, cooked and diced small, for the sauce
  • 1 teaspoon cumin, powdered, for the sauce
  • 1 teaspoon turmeric, powdered, for the sauce
  • 1 1/4 cups soy milk, for the sauce
  • pinches salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil, or 1 tablespoon for the sauce
  • 1 clove garlic, finely chopped for the filling
  • 2 tablespoons vegetable oil, for the filling
  • 1 1/2 cups button mushrooms, quartered, for the filling
  • 1/2 cups cherry tomato, quartered, for the filling
  • 1 cup spinach, in strips, for the filling
  • 2 tablespoons chile flakes, for the filling
  • salt, for the filling
  • pepper, for the filling
  • 1 cup whole-wheat flour, sifted, for the dough
  • 1 3/4 cups soy milk, for the dough
  • 3 tablespoons vegetable oil, for the dough
  • 1/2 tablespoons sugar, for the dough
  • 1 teaspoon salt, or a pinch for the dough
  • cooking spray, for the crepes
  • coleslaw, purple, for garnish
  • chile flakes, for garnish
  • yellow corn kernels, sweet, for garnish
Preparation
20 mins
17 mins
Low
  • For the sauce, blend onion, corn kernels, potato, cumin, turmeric, soy milk, salt, and pepper until smooth. In a small pot with hot oil, strain the sauce and sauté on low heat for 8 minutes. Set aside.
  • For the filling, in a skillet with hot oil, sauté garlic, add mushrooms, cherry tomatoes, spinach, and chili flakes; season with salt and pepper, and cook for 6 minutes. Set aside.
  • For the crepes, blend whole wheat flour, soy milk, vegetable oil, sugar, and salt until fully combined. Heat a non-stick skillet, grease with cooking spray, and pour the batter directly from the blender; spread in circular motions and cook for 3 minutes on low heat. Repeat until the mixture is finished.
  • Fill the crepes. Pour over the corn sauce and serve with sweet corn and chili flakes. Accompany with purple cabbage salad.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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