If you’re a vegan, like me, who misses the savory taste and convenience of an egg omelet, then you are in for a real treat! This vegan version is crispy on the outside and tender and creamy on the inside, and it’s stuffed with meaty mushrooms and sautéed spinach and topped with melted, gooey vegan cheese. It’s a quick and easy, gluten-free, low-calorie, high-protein breakfast.
What is kala namak?
Black salt, or kala namak, is the secret to the eggy flavor in these crepes. It has a natural strong, sulfuric, eggy taste. Use only a small amount, and you will swear you’re eating an egg! Don’t worry: If you don’t care for the taste of egg, you can always use regular salt. These crepes will still taste fantastic.
- 1 cup chickpea (garbanzo) flour
- 1 cup low-sodium vegetable stock or water gluten free if desired
- 2 tbsp nutritional yeast
- 1/4 tsp black salt
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp tumeric
- 1 tsp Dijon mustard gluten free if desired
- 1 tsp vegan butter
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 2 cups sliced white or brown mushrooms
- 2 handfuls fresh spinach (about 3 cups)
- 1/2 cup grated mozza or cheddar vegan cheese
- pea shoots, for serving optional
- Hot sauce optional
- To make crepe batter, in medium bowl, combine chickpea flour, vegetable stock, nutritional yeast, black salt, garlic powder, paprika, turmeric, and Dijon mustard. Mix well. Set aside.
- To make filling, in medium pan, melt vegan butter over medium heat. Add onion and garlic and sauté until softened and translucent. Add sliced mushrooms and sauté until golden brown. Add spinach and cook until spinach wilts, about 3 to 4 minutes. Remove from heat, drain, and set aside.
- Brush nonstick pan with a little oil and warm over medium heat, ensuring pan is hot before beginning. Pour 1/2 cup batter into pan and swirl around, taking care not to stretch too thin, or it will break. Allow to cook until it starts to get dry on top and bubbles start to form around edges, about 3 to 4 minutes. If you’re unsure, take a peek underneath using thin blade of spatula: The bottom should be golden brown.
- Spoon 1/2 cup (more or less if you desire) filling onto one half of crepe. Top with 1/3 of the grated vegan cheese. Use spatula to lift one side of crepe and fold it over, then press down to seal
- Place lid over pan, turn heat to low, and cook for 2 to 3 minutes longer to melt cheese. If you don’t have a lid for your pan, a plate will work too. Once cheese has melted, carefully slide crepe from pan. Repeat for remaining 2 crepes.
- Serve with pea shoots and hot sauce, if desired.
Per crepe: 302 calories; 12 g protein: 12 g total fat (1 g sat fat); 35 g carbohydrates (6 g sugars, 5 g fiber); 679 mg sodium
