Vegan Gluten Free Crepes with Balsamic Glazed Portabellos

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!!

Chickpea Crepes with Portobello Mushrooms

gluten-free, dairy-free, egg-free, vegan, grain-free

Makes 4-5 crepes

Ingredients:

1 cup chickpea flour

1 cup filtered water

Filling:

4 tablespoons Vegenaise (vegan mayonnaise)

2 Portobello mushrooms, sliced

1 large tomato, sliced

3 tablespoons balsamic vinaigrette

1/2 cup spinach, sliced thin

salt and pepper to taste

sprouts for topping (I used home sprouted fenugreek sprouts)

sauerkraut for serving

grapeseed oil for cooking

Directions:

Mix the chickpea flour with water and set aside for 30 minutes. In the meantime, prepare the toppings.
Drizzle about a tablespoon of oil onto a pan and spoon about 1/5 of the batter onto it. Cook one side on medium heat until bubbles form on top and the bottom looks golden. Flip over and cook the other side until golden.
Separately, cook the portobello mushrooms with tomatoes over oil, add the balsamic vinaigrette and season with salt and pepper and set aside.

To serve, spread some of the vegenaise on top and top with portobello mushrooms and tomatoes and spinach and sprouts. Add some sauerkraut on the side.
Makes 4-5 crepes.

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 :)