Veggie Crepes with Hollandaise Sauce

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I love savory breakfasts! So finding different ways to have a savory vegan breakfast I’ll take it!

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I had tried this crepe recipe by Vegan Yum Yum for a basic crepe recipe. I made some minor adjustments, but the recipe is basically that one. I had made this a few years ago and haven’t forgotten it. It seems like a difficult meal, but in reality it doesn’t take that long. Get you filling ready. Have your sauce blended and ready, and then start making your crepes, which with a hot skillet, goes really quickly. So it’s not as complicated as it sounds or looks. Just make sure you have a non-stick skillet.

Veggie Crepe with Hollandaise Sauce

  • Servings: 10-12 crepes
  • Print

Ingredients

    CREPES
  • 1 1/2 c almond milk
  • 1 scant cup water
  • 1/2 c butter, melted
  • 2 c flour
  • 1/2 tsp salt
  • VEGGIES
  • 1 small onion
  • 8 oz pkg. mushrooms, sliced
  • 1 red bell pepper
  • 1 zucchini, diced
  • salt and pepper to taste
  • or any veggies you want!
  • Hollandaise Sauce

Directions

  1. VEGGIES – I make the filling ahead before making the crepes since they do not take long to make. Add onion with a small amount of oil or earth balance butter, add in the mushrooms and bell pepper. Once onions are translucent, add in zucchini. Sautee for about 5 minutes. Season with salt and pepper to taste.
  2. CREPE – Combine almond milk, water, and melted butter. Add in flour and whisk until just combined. Add water 1 tbsp at a time if needed to thin out. Put in fridge for about 20 minutes.
  3. Heat a large non-stick skillet. Add about 1/4 – 1/2 cup batter into the middle of the skillet and move the skillet around to spread the batter out. When the middle starts to bubble, using a large spatula try to flip the crepe. There shouldn’t be any browning like a pancake. Once flipped it should only be about 10-20 seconds before the other side is cooked.
  4. Continue until all batter is gone.
  5. To assemble the crepe, lay the crepe out on the plate and add about 1/4 cup of the filling with a spoonfull of the hollandaise sauce. Wrap, and then top with hollandaise and more veggies if desired.

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