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Lorenza

Lorenza Ávila

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Vegan Crepes with Corn Sauce

20 mins
17 mins
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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 filled 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 corn grain, for the sauce
  • 3/4 cups potato, cooked and small cubes, for the sauce
  • 1 teaspoon cumin, powder, for sauce
  • 1 teaspoon turmeric, powder, for sauce
  • 1 1/4 cups soy milk, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • 1 clove garlic, finely chopped for the filling
  • 2 tablespoons vegetable oil, for the filling
  • 1 1/2 cups mushroom, in quarters, for the filling
  • 1/2 cups cherry tomato, in quarters, for the filling
  • 1 cup spinach, in strips, for the filling
  • 2 tablespoons chili 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 mass
  • 3 tablespoons vegetable oil, for the mass
  • 1/2 tablespoons sugar, for the mass
  • 1 teaspoon salt, for the mass
  • spray oil, for the crepes
  • coleslaw, purple, to accompany
  • chili flakes, to decorate
  • ears corn, sweet, to decorate

Preparation

For the sauce, blend the onion, corn kernels, potato, 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 the crepes, blend the whole wheat flour, soy milk, vegetable oil, sugar and salt until completely integrated. Heat a non-stick frying pan, grease with the cooking spray and pour the dough straight from the blender; Spread in circular motions 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 cabbage salad.

PRESENTATION

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

TIPS

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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
165.3
kcal
8.27%
Carbohydrate, by difference
21.5
g
7.17%
Protein
4.1
g
8.2%
Total lipid (fat)
7.6
g
11.69%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (1)
Silvia Sereno
02/01/2020 03:54:32
Muy buen sabor

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