top of page

Pancake Day Special: Mushroom Stuffed Crepe

Ficelle Picarde is a savoury crepe dish from northern France stuffed with delicious mushrooms. Jo has created a plant based version for some Pancake Day inspiration.



Method For 2-3 people

Step 1: Mix 125g of flour with 2 eggs, then slowly add 0.3L plant based milk. Ideally prepare your crepe batter the day before and leave to rest overnight (but don’t worry of you can’t).


Step 2: Melt butter in a pan and make your crepes one by one. (Don’t forget to flip halfway through!)


Step 3: Make the mushroom mixture: Dice a large shallot, place in a pan with butter and then add 3 handfuls of diced mushrooms. Once cooked, place aside.


Step 4: Cook a whole leek in butter, add some salt and pepper, cook until soft.


Step 5: Stuff your crepes with the mushroom mix, leeks, nutritional yeast and a little bit of plant based cream, roll up and place in an ovenproof dish.


Step 6: Put some cream over the pancakes and sprinkle with grated vegan cheese and bake for 10-15 minutes in a hot oven until the cheese has melted and turned a golden brown.


Enjoy, and if you need more inspiration from the OmVed Gardens kitchen, check Jo March's Recipes archive on youtube here or her latest creations here.



Comments

Couldn’t Load Comments
It looks like there was a technical problem. Try reconnecting or refreshing the page.
DSC02938_edited.jpg
bottom of page