Vegan savory crepes with sauteed peppers

Main Dish
2 servings
20 min
30 min
Very Easy


Number of serving: 2
1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 1/2 cups rice milk

2 tbsp flaxseed meal mixed with 6 tbsp of hot water

1/4 tsp of salt

Assorted sweet bell peppers

Salt and pepper

Cherry tomatoes

Super sprouts mix

Crushed almonds


  • In a large bowl, combine flour, flaxseed mixture, and milk.
  • Mix well, until there are no big lumps. Place in refrigerator for at least 30 minutes.
  • Heat the olive oil in a pan. Add the bell peppers. Season with some salt and pepper. Cook for about 15 minutes, stirring frequently, until the bell peppers look tender.
  • Remove from heat and transfer into a large bowl. Add cherry tomatoes, supersprouts, and almonds, and toss.
  • Now that the fillings are done and the batter is chilled, we can start cooking and assembling the savory crêpes.
  • Heat a small non-stick pan. Spray the pan with cooking spray. Pour about 2-3 tbsp of the batter into the center of the pan.
  • Tilt the pan in a circular motion to spread the batter evenly across the surface of the pan. Cook for about 2 minutes and then flip.
  • Cook the other side for 1-2 minutes and remove from the pan. Place cooked crêpe onto a plate or flat surface. Add fillings and fold crêpes in half, thirds, or quarters. Ready to serve!


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