Say hello to your weekend breakfast. These egg-free crêpes are made from a blend of whole wheat flour, regular flour, and chickpea flour. Just like classic crepes, they're thin, slightly spongy, and so tasty! These are filled with a savory stuffing of marinated tempeh, mushrooms, and fresh veggies with cashew cheese and plenty of hot sauce.

Grilled Tempeh and Mushroom Crêpes [Vegan, Gluten-Free]





For the Crêpes:

  • 3 cups cold non-dairy milk (rice, soy, or almond)
  • 1/2 cup water
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/2 cup chickpea flour
  • 2 tablespoons arrowroot powder
  • 1 teaspoon sea salt

For the Filling:

  • Marinated tempeh
  • Garlic
  • Sautéed mushrooms
  • Sautéed bell peppers
  • Chard
  • Cashew cheese
  • Cilantro
  • Sliced green onions
  • Hot sauce

For the Tempeh Marinade:



To Make the Crêpes:

  1. Blend all the ingredients together and set in the refrigerator for a few hours before cooking. All day or overnight is probably better.
  2. When you're ready, lightly spray a well-seasoned 8-inch cast iron or non-stick pan (with sides) with a bit of cooking spray. Then, lay down a 1/4 cup of batter. Swirl it around so it's evenly distributed. Let it sizzle for a few minutes until the edges just start to peel up, then carefully flip it over with a spatula, cooking the other side for half a minute or so.
  3. Set these aside in a neat little stack covered with a towel or foil.

To Make the Filling:

  1. Combine ingredients for tempeh marinade. Marinate all day or overnight.
  2. Sauté vegetables and tempeh with garlic, then assemble as desired.