Here at Two Saucy Sisters, we love crepes! Remember our Carrot Cake Cheesecake crepes? Or how about our Chocolate Banana Soft-serve crepe? Both ridiculously incredible crepes. Also, both vegan/vegetarian breakfast crepes. Today, we bring to you a different type of crepe, a savoury, slightly more traditional one. Well, sort of. We basically say that because it uses egg whites.
It’s still different, the kind of crepe that when we told people what it actually was, they’d probably say “Oh- that sounds…interesting.” But who wants to eat boring food anyways? 😉
Pumpkin-sage crepes filled with sauteed mushrooms, onions and beet greens, with a pumpkin-cottage cheese sauce.
A little weird to some, maybe, but don’t be afraid! These crepes were a-maz-ing!
We won’t lie to you – this was one of those times where we thought we were going to have to scrap it and do something else. When we first poured the batter out onto the pan, things looked bleak. It wasn’t spreading out well and was cooking faster than we could spread it, too thick in some places and too thin in others. In a panic, we took the pan off the heat and spread the batter evenly around the pan with a spatula, and would you believe it? It worked! They cooked wonderfully, and were really easy to flip!
So these crepes are healthy, easy to make, and crazy good – meaning you should do yourself a favour and try them out!
Pumpkin Sage Crepes
Total time: 10-15min
For the Crepe:
1/2 c. whole wheat flour
1 tsp sage
1/4 tsp salt
1/4 tsp garlic powder
1/4 c. pumpkin
2 egg whites
3/4 c. milk, milk alternative, or water
white button mushrooms
beet greens (or any kind of greens-spinach, kale, etc.)
1/4 c. cottage cheese
1/4 c. pumpkin
1 tbsp nutritional yeast
1/8 c. water
For the crepe:
Combine wet and dry ingredients in separate bowls, then mix together until just combined.
Heat a large, greased, flat-bottom non-stick pan over med-high heat. Pour half the batter onto the pan and spread to the edges. Once browned on the bottom, (only a couple minutes or so!) flip over and continue cooking on the other side until lightly browned. Remove crepe and repeat with remaining batter.
For the Filling:
Slice desired amount of mushrooms (we used approximately 1 cup) and greens (we also used about a cup). Heat a small amount of coconut oil on a medium-sized frying pan. Add mushrooms and greens and cook until the mushrooms are softened and greens are wilted slightly.
For The Sauce:
Combine all ingredients in a food processor or blender. Serve cold or warm (or in this case, drizzled over a delicious crepe!)
What do you prefer – sweet crepes or savoury?