Hello wholesome delicious breakfast!! Savoury gluten free crepes with balsamic glazed portabellos!! Yes please!
I love savoury healthy breakfasts and this one is something I whip up very often – so simple and delicious! And if you’re looking for egg free, vegan and gluten free crepes recipe – this is it my friends! Enjoy!!
- 1 1/2 cup chickpea/ garbanzo flour
- 1 1/2 cup water
- 1/2- 1 teaspoon turmeric powder
- 2 tablespoons nutritional yeast (optional)
- 1 teaspoon fine sea salt
- freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- grape seed oil for cooking
- 3 portabello mushroom caps
- 1 red pepper
- 1 medium onion
- splash of balsamic vinegar
- handful of baby spinach + more for garnish
- handful of sprouts (optional)
- Vegenaise mayo
- In a medium bowl, whisk the chickpea flour, water, turmeric, nutritional yeast, salt and pepper and set aside for 1 hour in the fridge. (or overnight)
- In the meantime, wash and dry the veggies and slice into thin long pieces. Heat a large skillet and drizzle bottom with oil. Fry the onion, peppers, portabellos until soft but not overcooked. Splash the balsamic vinegar onto the pan, stir and cover for a few seconds. Add spinach at the end, turn the heat off and cover to allow the heat on the pan to cook the spinach. Set aside covered.
- Heat a small cast iron skillet, drizzle grape seed oil and scoop or pour out a small ladleful of the batter. Turn the skillet around so that the batter fills the the bottom.
- Cook for 2-3 minutes on each side or until golden.
- To serve, spread vegan mayo on the bottom of each crepe, top with sauteed veggies and chopped spinach and sprouts. Serve hot.
- To cook the veggies, it's best to try this "fry-steam" method where you fry the veggies over oil for just a few minutes until they turn slightly browned (but they are still firm) then instead of adding more oil, add a splash of hot water (from a kettle) then mix the veggies and cover with a lid to allow the veggies to steam until soft.
- This is my favourite way to fry as it doesn't use up a lot of oil and steams the veggies instead, yet, they have a nice browned look as opposed to just steaming.
This dish is also high in plant protein! As both the chickpea flour and portabellos are high in protein.
As for a Cut the Sugar tip : it’s best to eat savoury healthy breakfasts when you’re trying to cut sugar! It’s the taste of sweet that’s addictive – so avoiding sweet breakfasts, you won’t be setting yourself up for failure :)