Vegan Potato Crepe

Delight in the savory simplicity of Vegan Potato Crepes, a plant-based twist on a classic comfort food! This recipe combines golden, tender-medium potatoes with sautéed onions, garlic, and creamy nutritional yeast for a flavorful, hearty filling. Encased in delicate, dairy-free crepes made from all-purpose flour and non-dairy milk, these crepes are perfectly crisp on the outside and soft within. A touch of turmeric adds vibrant color and subtle warmth, while fresh spinach leaves lend a pop of green goodness. Quick to prepare with just 20 minutes of prep and perfectly customizable for breakfast, lunch, or dinner, these crepes are ideal for satisfying cravings or impressing guests. Serve warm and enjoy the wholesome goodness of this vegan-friendly delight!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1.25 cups Non-dairy milk (e.g., almond, soy)
• 0.25 cup Water
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 pieces Medium potatoes
• 1 medium Onion
• 2 pieces Garlic cloves
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 1 cup Spinach leaves
• 1 tablespoon Sunflower oil

Directions

Step 1

Begin by preparing the crepe batter. In a mixing bowl, whisk together the all-purpose flour, non-dairy milk, water, olive oil, 0.5 teaspoon salt, and ground black pepper until smooth. Let the batter rest for about 10 minutes.

Step 2

While the batter rests, prepare the potato filling. Peel and cube the potatoes. Boil them in a pot of salted water for about 10 minutes or until tender. Drain and set aside.

Step 3

Finely chop the onion and garlic. In a skillet over medium heat, add the sunflower oil. Once hot, add the onion and garlic and sauté until the onion is translucent, approximately 5 minutes.

Step 4

Add the cooked potatoes to the skillet, and mash them slightly with a fork or potato masher. Stir in the nutritional yeast and turmeric powder. Season with additional salt and pepper to taste. Cook for about 5 more minutes, stirring occasionally. Finally, fold in the spinach leaves and cook until they are wilted.

Step 5

Heat a non-stick pan over medium heat. Lightly grease it if necessary. Pour about 1/4 cup of crepe batter onto the center of the pan and swirl to spread out into a thin layer.

Step 6

Cook the crepe for about 2-3 minutes, until the edges start to lift and the bottom turns golden brown. Gently flip the crepe and cook the other side for an additional 1 minute.

Step 7

Remove the crepe from the pan and place on a plate. Repeat the cooking process with the remaining batter.

Step 8

To serve, fill each crepe with a portion of the potato mixture, fold or roll up, and serve warm. Enjoy your vegan potato crepes!

Nutrition Facts

Serving size	(1149.1g)

Amount per serving	% Daily Value*
Calories	1343.7

Total Fat 47.2g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 11.8g
Cholesterol 0mg	0%
Sodium 1438.1mg	0%
Total Carbohydrate 199.3g	0%
Dietary Fiber 19.4g	0%
Total Sugars 20.1g
Protein 31.8g	0%

Vitamin D 125.0IU	0%
Calcium 513.5mg	0%
Iron 12.9mg	0%
Potassium 3071.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 9.4%

Carbs: 59.1%