Filled with green goodness, try these Vegan Spring Vegetable Potato Crepes at your next brunch or dinner feast this spring. You totally won’t believe these crepes contain potatoes! Based on Norwegian lefse, these are thin, vegan pancakes made from riced russet potatoes and containing bevy of spring vegetables — asparagus, peas, mushrooms and shallots.
This post is sponsored by Potatoes USA.
I’ve slowly, slowly been adopting vegan recipes into my repertoire.
Not because I am going vegan. Not for any medical or dietary reasons. Not for any sort of animal beliefs. (I do LOVE animals though.)
My brother’s girlfriend is a vegan, and she is kind to let me pick her brain on all things vegan cooking and baking.
Vegan recipes are incredibly innovative. I am fascinated by the way vegans cook amazing dishes without ingredients that I would usually consider staples in my kitchen: milk, eggs, butter, cheese.
For example, my brother’s girlfriend made the most luscious vegan cinnamon rolls on our beach trip last summer.
Even though they contained vegan butter and almond milk, they were seriously as good as the non-vegan cinnamon rolls I make. (And I would prefer that she make them for me every time I see her!)
Vegans are able to incorporate lots of surprise ingredients into their recipes, which I really admire. That’s why I was really excited to discover I could make crepes from potatoes.
I love potatoes in any form: baked, fried, roasted, mashed, hashed. But crepes?! These Vegan Spring Vegetable Potato Crepes do not disappoint.
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.
It would be so good for a spring brunch! Dinner works too. This recipe is a little more involved, but it is so worth it. You really won’t believe it has potatoes in it! Enjoy! // susannah
Vegan Spring Vegetable Potato Crepes
For the crêpes
- 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
For the filling
- 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
Make mashed potatoes.
- First, make mashed potatoes for the potato crêpes. (You may substitute 2 cups mashed potatoes.)
- In a large saucepan, layer potatoes and cover with water. Bring to a low boil over medium-high heat. Add 1 teaspoon salt. Cover and cook for 25 to 30 minutes or until the potatoes are tender.
- Drain potatoes and place them back in the pot — off the heat — for 2 minutes to evaporate any additional water. Transfer to a large mixing bowl.
- With a potato masher, ricer, dinner fork or hand mixer, mash potatoes. Do not overmix, especially with the hand mixer, or they can become stiff and gluey.
- Stir in salt and vegan butter. Refrigerate until cool, up to 3 days.
Make the potato crêpes.
- Place mashed potatoes in a mixing bowl. Stir in flour 1/2 at a time. The mixture will be crumbly at first, then will come together. Turn out the dough and knead into a smooth ball. Roll it into a log, then cut into 16 equal portions to make 6-8” crêpes. For larger 10-12” crêpes, divide into 8 equal portions.
- Roll each portion of dough in your hands to form a small ball. Cover with a dish towel or paper towel on the side of your workspace.
- Place a cast-iron skillet or flat grill pan over medium heat.
- While pan heats, dust workspace and rolling pin with flour. Roll a dough round in flour and use your hands to press it into a thick disk. Roll the dough into a thin circle.
- Place crêpe in skillet. Cook for 1-2 minutes per side until speckled with golden-brown spots. Transfer to a plate and cover with a dish towel or paper towel. If the crêpes start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.
- Stack leftover crêpes between layers of wax paper to prevent sticking. Refrigerate for up to 1 week or frozen for up to three months.
- In a frying pan over medium heat, heat olive oil. Stir in shallots. Cook until transparent, around 2-3 minutes.
- Stir in garlic, mushrooms and a pinch of salt. Cook until mushrooms are soft, around 4-5 minutes.
- Add asparagus spears and vegetable broth. Cook for around 2 minutes or until asparagus is bright green.
- Stir in peas. Cook for 2 minutes more.
- Stir in lemon zest, lemon juice and thyme. Season with salt and pepper.
Assemble the crêpes.
- Warm up crêpes in microwave for 10 seconds or in the oven for 10 minutes at 200°F. Spoon filling into the center of the crêpes.
- Garnish with scallions or green onions, plus almonds and thyme. Serve warm.
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