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Lorenza

Lorenza Ávila

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Vegan Crepes with Corn Sauce

20 min
17 min
Easy
46
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Vegan food also has special dishes full of flavors, like these crepes with corn sauce. To make them you need wheat flour, soy milk and vegetable oil, and they are stuffed with mushrooms, cherry tomatoes and spinach, so they are ideal for breakfast or dinner. Follow the video to prepare these vegan crepes.
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Ingredients

4 servings
  • 1/4 of piece of onion for the sauce
  • 1 1/2 cups of whole corn kernels for the sauce
  • 3/4 of Cup of potato cooked and small cubes, for the sauce
  • 1 teaspoonful of cumin powder, for the sauce
  • 1 teaspoonful of turmeric powder, for the sauce
  • 1 1/4 cups of soy milk for the sauce
  • to taste of Salt for the sauce
  • to taste of black pepper for the sauce
  • 2 spoonfuls of vegetable oil for the sauce
  • 1 clove of garlic finely chopped for filling
  • 2 spoonfuls of vegetable oil for the filling
  • 1 1/2 cups of mushrooms in quarters, for filling
  • 1/2 Cup of cherry tomato in quarters, for filling
  • 1 Cup of spinach in strips, for filling
  • 2 spoonfuls of flakes of chili for the filling
  • to taste of Salt for the filling
  • to taste of black pepper for the filling
  • 1 Cup of whole wheat flour sifted, for the dough
  • 1 3/4 cups of soy milk for the mass
  • 3 spoonfuls of vegetable oil for the mass
  • 1/2 tablespoon of sugar for the mass
  • 1 teaspoonful of Salt for the mass
  • enough of cooking spray oil for crepes
  • cabbage salad lodging, to accompany
  • chili flakes to decorate
  • corn sweet to decorate

    Preparation

    For the sauce, blend the onion, corn kernels, potatoes, cumin, turmeric, soy milk, salt and pepper until a homogeneous mixture is obtained. In a pot with hot oil, strain the sauce and sauté over low heat for 8 minutes. Reservation.
    For the filling, in a pan with hot oil, brown the garlic, add the mushrooms, tomatoes, spinach and chili flakes; Season with salt and pepper, and cook for 6 minutes. Reservation.
    For crepes, blend wholemeal flour, soy milk, vegetable oil, sugar and salt until fully integrated. Heat a Teflon pan, grease with the oil spray and pour the dough directly from the blender; extend with circular movements and cook for 3 minutes over low heat. Repeat until finished with the mixture.
    Fill the crepes. Bathe with the corn sauce and serve with sweet corn and chili flakes. Accompany with purple coleslaw.

    PRESENTATION

    Serve the crepes with the corn sauce and decorate with sweet corn and chili flakes.

    TIPS

    If you wish, you can substitute soy milk for almond, coconut or oat milk.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    474
    kcal
    24%
    Carbohydrates
    84.4
    g
    28%
    Proteins
    22.8
    g
    46%
    Lipids
    7.4
    g
    11%
    Fiber
    13.3
    g
    27%
    Sugar
    15.5
    g
    17%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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