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.
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.
- Serving Size: 4 servings