Hellooo, brunch! These crespelle, also known as Italian crêpes, are about as fancy as you can get. Thin crespelle are stuffed with peas, asparagus, and a vegetable cream sauce and then baked in the oven until crisp around the edges and warmed through. Making this takes time, but if you're looking to impress, you can't go wrong.

Crespelle: Italian Crêpes With Asparagus and Peas [Vegan]







For the Crespelle:

  • 3/4 cup, plus 1 1/2 tablespoons finely ground rice flour
  • 1/2 cup whole wheat flour
  • Scant 1/2 cup soy milk
  • 1/2 cup, plus 1 1/2 tablespoons water
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon extra virgin olive oil, plus more for cooking
  • Salt and pepper, to taste

For the Filling:

  • 1 bunch green asparagus (about 1.1 pounds, cleaned)
  • Approximately 1 1/3 cups green peas
  • 1 onion
  • A few basil leaves
  • Extra virgin olive oil, to taste
  • Salt and pepper, to taste

For the Sauce:

  • 2 3/4 cups soy milk, plus more as needed
  • 1/3 cup, plus 1 3/4 tablespoons rice flour
  • 1/3 cup extra virgin olive oil
  • A pinch of nutmeg
  • Salt and pepper, to taste


  1. In a bowl, mix the flour with two pinches of salt and turmeric. Create a well, then gradually add the soy milk and water, whisking to prevent lumps. You want the water to be fairly liquidy, so add more soy milk/water if needed. Let stand for one hour.
  2. Clean the asparagus, cut off the woody ends, and remove the outer part with a vegetable peeler, stopping halfway down the stalk. Cook them in boiling water for a few minutes until they are tender, but still crisp. If needed, cook the peas in boiling water for 5-6 minutes and then drain.
  3. In a frying pan, sauté the chopped onion in  2 tablespoons of olive oil, if necessary, add a little cooking water from vegetables. Cut the asparagus into slices, keeping the tips whole. Add slices of asparagus in the pan with the onion and sauté a few minutes. Season with salt and pepper, then add 3/4 of the asparagus to the blender and blend until just combined. Set aside the remaining asparagus and combine with half the peas and the chopped basil. Make a roux by mixing the flour with the oil in a skillet and toasting for a few minutes. Add the hot soy milk a little at a time, whisking to prevent lumps. Let simmer for 10 minutes over low heat, the add salt and add a pinch of nutmeg. Set aside, but stir occasionally. In a small pan, heat a little oil and pour a small ladle of batter, swirling the pan so as to form thin crêpes. Let cook until air bubbles firm, then flip them and cook a few more minutes until they are lightly browned. Keep them aside and repeat for the remaining batter.
  4. Divide the sauce in two. If it's too thick, add additional soy milk, 1 tablespoon at a time, until it's your desired consistency. Spread some sauce over the bottom of a baking dish, still reserving the sauce in the blender.
  5. Fill each crespelle with sauce, some sliced asparagus, and peas, and then fold the crespelle in half and add it to the baking dish.
  6. Add remaining sauce and vegetables and bake at 355°F for 20 minutes, then broil for 5 minutes, keeping an eye on the pan to prevent burning. Remove from oven and serve hot.

Nutritional Information

Per Serving: Calories: 464 | Carbs: 60 g | Fat: 19 g | Protein: 16 g | Sodium: 171 mg | Sugar: 5 g Calculation does not include ingredients added to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.