I make crepes every morning for my son – chickpea flour, arrowroot powder and plant milk. So easy. My son likes them plain. My husband likes them with maple syrup. I like them doctored up with mushrooms and leeks.
If you really want to be fancy about it, you can fold it over and make it look like an official omelette.
1/2 cup chickpea flour
2 tablespoons arrowroot powder
1 cup homemade creamy cashew milk (see recipe below) *
6 cremini mushrooms
1 leek, white and light green parts
Vegan butter, as much as needed
Cherry tomatoes, for garnish
Fresh parsley, for garnish
Whisk together the chickpea flour and arrowroot powder in a bowl. Slowly pour the cashew milk in and continuously whisk until a smooth batter forms.
Clean and thinly slice and then the leeks. Add to a skillet with a bit of butter and a pinch of salt and turn the heat to medium.
Wipe the mushrooms with a paper towel and then slice thinly. When the leeks begin to soften, add the mushrooms. When the mushrooms are nicely done, set aside.
Heat up a crepe pan (or nonstick skillet) and brush with vegan butter. Pour about 1/3 cup of batter onto the surface of the skillet. Lift it up and swirl it around so it spreads out to the edges of the skillet. Cook the first side until you see the chickpea batter becoming dry-ish. Flip it over.
Sprinkle some of the leek/mushroom mixture into the middle of the crepe and distribute toward the ends. Press the leeks and mushrooms into the crepe with the back of a spatula. Gently flip the whole thing over and press down again. Flip the crepe back over being careful not to lose the leeks and mushrooms.
Serve open faced or folded and garnished with fresh herbs and tomatoes or whatever else you like. Enjoy!
Creamy Cashew Milk
1 cup raw cashews
2 1/2 cups filtered water
Place the cashews in the Vitamix and let it rip for at least a minute until super creamy. Pour into a glass jar and store until ready to use.