Meatless Monday: Savoury Crêpes with Seasonal Veggies and Vegan Hollandaise

This weekend, I made a brunch feast for Mother’s Day with both sweet and savoury crêpes. The great thing about crêpes is how versatile they are. You can switch up the filling and sauce for a seemingly endless variety of options.

The best part? You can make them for any meal.

Ingredients

Veggies

2 medium carrots, peeled and chopped
1 medium zuchinni, chopped
1 bunch asparagus, snapped and chopped
Olive oil
Salt and pepper

Hollandaise

1/2 cup cashews
1/2 cup water
1/2 cup almond milk
1/2 tsp chili powder
2 tablespoons nutritional yeast
1 teaspoon mustard
1 lemon
1/4 cup yellow onion, chopped finely
10 fresh basil leaves

Crepes

Coconut oil
1 cup Bob’s Red Mill Buckwheat Pancake Mix
1 tbsp ground flaxseed mixed with 2 tbsp water
1 1/4 cups almond milk

Directions

I used a package of Bob’s Red Mill Buckwheat Pancake Mix, but instead of following the directions on the back to make pancakes, I modified them to make crêpes.

Mix one cup of pancake mix with flaxseed mixture and almond milk. Mix well to get rid of all clumps. Using a paper towel, swipe a thin layer of coconut oil on medium or large non-stick pan on medium to high heat. Pour in a small amount of batter, and move the pan around to thin it out. Flip as soon as bubbles start to appear. Repeat until all the batter is gone. Leave crêpes in a low-heat oven to stay warm.

In a saucepan on medium heat, heat olive oil. Add chopped carrots, zucchini and asparagus and cook until carrots have softened. Season with salt and pepper to taste. Turn heat down to low.

Meanwhile, make hollandaise sauce. Combine all ingredients except onion in a food processor, and process until smooth.

In a small saucepan, heat olive oil and cook onion. Pour in processed hollandaise to combine with onion and heat it up.

Assemble crêpes and enjoy!

-Katharine Watts, associate web editor