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Lorenza

Lorenza Ávila

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Vegan Crepes with Corn Sauce

20 mins
17 mins
Low
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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.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 1/4 onions, for the sauce
  • 1 1/2 cups whole corn kernels, for the sauce
  • 3/4 cups potato, cooked and small cubes, for the sauce
  • 1 teaspoon cumin, powder, for the sauce
  • 1 teaspoon turmeric, powder, for the sauce
  • 1 1/4 cups soy milk, for the sauce
  • to taste salt, for the sauce
  • to taste black pepper, for the sauce
  • 2 tablespoons vegetal oil, for the sauce
  • 1 clove garlic, finely chopped for filling
  • 2 tablespoons vegetal oil, for the filling
  • 1 1/2 cups mushroom, in quarters, for filling
  • 1/2 cups cherry tomato, in quarters, for filling
  • 1 cup spinach, in strips, for filling
  • 2 tablespoons flakes of chili, for the filling
  • to taste salt, for the filling
  • to taste black pepper, for the filling
  • 1 cup whole wheat flour, sifted, for the dough
  • 1 3/4 cups soy milk, for the mass
  • 3 tablespoons vegetal oil, for the mass
  • 1/2 tablespoons sugar, for the mass
  • 1 teaspoon salt, for the mass
  • enough 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Silvia Sereno
02/01/2020 03:54:32
Muy buen sabor

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