Vegan Creamy Mushroom Crepes

Savory, Cheese and Spicy Veggie Crepes
Savory, Cheese and Spicy Veggie Crepes
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Adjust Servings:
For the Crepes:
½ cup All-purpose flour
¼ tsp Sugar
¼ tsp Salt
¼ tsp Baking powder
½ cup and 2 tbsp Plant-Based Milk
1¼ tbsp Olive oil
For the Mushroom Filling:
2 tbsp Olive oil
2 cloves Garlic minced
1 Shallots minced
550 grams Mushrooms mixed of your choice, big ones coarsely chopped
⅓ cup Vegan cream
1 sprig Rosemary fresh
Salt to taste
Black pepper to taste

Nutritional information

  • For the Crepes:

  • For the Mushroom Filling:

Vegan Creamy Mushroom Crepes


These Creamy Mushroom Crepes are exactly what you’re looking for if creamy, garlic, mixed exotic mushrooms and rosemary sauces are your thing, and it’s definitely one of my favorite filling choices. Filled and folded in a wrap-style for a light lunch option served with a garden salad on the side. Healthy, fresh ingredients that work just perfectly with a vegan diet and filled with the best feel-good flavors. 

To make Creamy Mushroom Crepes, you will need the following ingredients:

Ingridiens for Vegan Creamy Mushroom Crepes

Steps to make Vegan Creamy Mushroom Crepes


Combine crepe batter

In a mixing bowl, combine ½ cup of flour, ¼ teaspoon of sugar, ¼ teaspoon of salt and ¼ teaspoon of baking powder together. In a separate bowl, whisk ½ cup + 2 tablespoons of plant-based milk and 1¼ tablespoons of oil until combined. Then gradually sift the dry ingredients into the wet ingredients bowl and mix to combine into a smooth batter.


Cook crepes

In a large non-stick skillet over medium heat, heat a little bit of oil then pour a ladle-size of batter and swirl into the skillet, evenly coating a thin layer over the base. Cook for a few minutes until the bottom is light brown in color and lifts easily, flip and cook for another few minutes until also light brown in color. Transfer to a plate to cool before stuffing. Repeat with remaining batter to make about 6-7 medium-sized crepes, piling them up once made until ready to use.


Cook garlic and shallots

In a large pan over medium heat, heat 2 tablespoons of oil and add 2 cloves of minced garlic and 1 minced shallot. Cook for about 1-2 minutes until translucent and aromatic.


Add mushrooms

Add 550 grams of mixed mushrooms and sauté while tossing for about 5-6 minutes until soft and browned.


Add sauce ingredients

Add ⅓ cup of vegan cream, a sprig of fresh rosemary and a bit of salt and pepper and stir through to combine into the sauce. Bring to a boil then reduce the heat and cook for about 5-6 minutes, on a low simmer, until the sauce is reduced and thickened to your preference. Remove from the heat.



Lay prepared and cooled crepes on serving plates and spoon the creamy mushroom mixture down the middle. Fold the sides of the crepe over the mushrooms to wrap, then serve and enjoy!

These savory Creamy Mushroom Crepes are another one of our fabulous crepe recipes that we’d love for you to try. Visit our website and try them all then let us know which ones are your favorite. Use our hashtag #cookmerecipes in your own blog posts to contact us online.

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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