Vegan gluten-free crepes with chanterelles
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.
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!