Vegan Spring Vegetable Potato Crepes

Name: Vegan Spring Vegetable Potato Crepes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European, Mediterranean
Ingredients: 6 to 8 medium russet potatoes (peeled (substitute 2 cups mashed potatoes)); 4 tablespoons unsalted vegan butter (room temperature); 1.5 teaspoons salt (plus more to taste); 1 1/2 cups all-purpose flour (plus more for rolling); 1 teaspoon olive oil; 2 small shallots (diced); 2 cloves garlic (minced); 4 ounces bella mushrooms (roughly chopped); 1 1/2 cup asparagus spears (cut into thirds); 1/2 to 1 cup vegetable broth; 1 cup peas (fresh or frozen); 1 teaspoon lemon zest; 1 teaspoon fresh thyme; sea salt; black pepper; 1/8 cup sliced almonds; 4 scallions or green onions (thinly sliced); fresh thyme sprigs

Instructions

Prep:30minCook:1h 30min

Based on Norwegian lefse, these are thin, vegan pancakes made from riced russet potatoes, flour, salt and vegan butter. The filling contains a bevy of spring vegetables — asparagus, peas, mushrooms and shallots — and is flavored with garlic, lemon and thyme. All the flavors of spring poured into one main dish that can be enjoyed for either dinner or brunch.

Updated at: Thu, 06 Mar 2025 18:54:38 GMT