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Vegan gluten-free crepes with chanterelles

Vegan gluten-free crepes with chanterelles

Tiina @myberryforest
Vegan gluten-free crepes with chanterelles is a delicious and easy-to-make brunch, lunch or dinner! If you can't find any chanterelles, you can use any mushrooms you like.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Breakfast, brunch, lunch
Cuisine gluten-free, vegan
Servings 8 crepes

Ingredients
  

Crepes

  • 175 g / about 1 cup gluten-free pancake flour mix I use a Finnish brand, Viljatuote but any gf flour mix should work
  • 2 cups plant-based milk such as oat milk
  • 1/2 tsp salt
  • oil for baking

Chanterelle sauce

  • about 4-6 cups chanterelles This should yield about 4 cups cleaned and cut/torn chanterelle pieces + a few left for decoration
  • 1 small/medium summer onion + the white part of the stem
  • oil for cooking
  • 1/2 cups white wine
  • 1 cup plant-based cooking cream I'm using gluten-free oat cream
  • 1/3 cup chopped fresh herbs: oregano and chives
  • salt and pepper to taste

Instructions
 

  • Clean and cut/tear chanterelles.
  • Mix crepes ingredients in a bowl.
  • Warm a non-stick pan with some oil. Cook crepes in medium heat for about 2 minutes per side or until they have some lovely golden color and are easy to flip. NOTE: it's easier to shape the crepes in a pan if you lift the pan when pouring the batter. I recommend using about 1/3 cups of batter per crepes.
  • For the sauce, chop onion and stem and sautee in oil for a few minutes. Set aside.
  • Cook the few whole chanterelles and set aside. Note: not necessary, this is just to have a few nice ones for decorating the plates when serving.
  • Cook all other (chopped) chanterelles until golden. Add oil, onion and white wine and cook for a few minutes.
  • Add oat cream and herbs, salt and pepper to taste and keep on cooking until the sauce is the thickness you want it to be.
  • Serve crepes with chanterelle sauce, fresh herbs and vegetables of the season. Enjoy!
Keyword chanterelles, crepes
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