Get your brunch on with these plant-based creamy crêpes.

Recipe and photo: Extract from Be Good: Plant-based recipes for everybody

I’ve ladled creamy mushrooms inside these dazzling emerald crêpes for something a bit different, but feel free to spoon them over toast if you prefer. Instead of cashews, which are an easy vegan hack to create creamy sauces, I’ve utilised sunflower seeds. Not only are they much cheaper, they’re higher in protein too, with a hefty 21g per 100g (the same as a chicken breast).

GF, NF, SF, OF

Serves: 4
Takes: 20 mins

INGREDIENTS

Spinach crêpes:
1 cup chickpea flour
1 cup packed spinach
⅔ cup water
1 tbsp tapioca flour
1 tsp baking powder
½ tsp sea salt

Creamy sauce:
½ cup sunflower seeds
¾ cup water
½ shallot
1 tsp sea salt
¼ tsp ground white pepper

Mushrooms:
1½ shallots, finely diced
4 cloves garlic, crushed
1 tbsp chopped fresh thyme
5 cups (250g) mixed mushrooms, sliced

To serve:
chopped fresh parsley green salad

METHOD

Blitz crêpe ingredients in a blender until smooth.

Heat a frying pan on the lowest temperature possible (with a little oil if needed) and pour in ½ cup of batter, spreading the mix out into a thin even circle with a spoon (3mm thick). Cook for a minute until bubbles appear, then flip and cook for another minute. Repeat with the remaining batter.

Meanwhile, process sauce ingredients in your blender until super creamy, scraping down the sides if needed.

In a separate frying pan over medium heat, fry the diced shallots in a little water (or oil) until soft, then add garlic and thyme for a minute. Add mushrooms and cook for a few more minutes until they start to soften, then add sauce until heated through.

Place a quarter of the mushroom mix on one half of each crêpe, then fold over and sprinkle with chopped parsley and cracked black pepper. Serve with a green salad.

Notes
• OF: Possible if you have a good non-stick frying pan or well- seasoned cast iron pan. Otherwise use a little olive, rapeseed or coconut oil.
• This mushroom mix is also delish on wholegrain toast or baked potatoes.

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Extracted from Be Good: Plant-based recipes for everybody by Buffy Ellen Gill. Photography by Buffy Ellen Gill and Lucy Rice. RRP: $45.00. Published by Bateman Books.