Almost-Vegetarian Crêpe Recipe

Name: Almost-Vegetarian Crêpe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes Salees (these measurements come from David Lebovitz's recipe for Buckwheat Crepes, and yields about 20 crepes); 2 cups milk; 1 tablespoon sugar; 1/4 teaspoon sea salt; 3 tablespoons melted, plus more for cooking; 1/2 cup buckwheat flour; 3/4 cup white flour; 3 eggs; Crepe Filling; 2 sweet potatoes; 1.5 tablespoons duck fat; sea salt, freshly ground black pepper; a bunch of asparagus; a measure of olive oil; 4 tablespoons of goat cheese; 1/4 cup of Marcona almonds, lightly crushed; 1 tablespoon blood orange juice; 3 tablespoons avocado oil; 1 head of frisee, washed and dried; balsamic cream

Servings: persons

Crepes Salees (these measurements come from David Lebovitz's recipe for Buckwheat Crepes, and yields about 20 crepes)
2 cups milk
1 tablespoon sugar
1/4 teaspoon sea salt
3 tablespoons melted, plus more for cooking
1/2 cup buckwheat flour
3/4 cup white flour
3 eggs
Crepe Filling
2 sweet potatoes
1.5 tablespoons duck fat
sea salt, freshly ground black pepper
a bunch of asparagus
a measure of olive oil
4 tablespoons of goat cheese
1/4 cup of Marcona almonds, lightly crushed
1 tablespoon blood orange juice
3 tablespoons avocado oil
1 head of frisee, washed and dried
balsamic cream

1
In a large bowl, mix all the ingredients together. If you are letting it rest overnight, cover the bowl and move it to the refrigerator. (Bring it to room temperature before you start cooking.) If it will only sit for 2 hours or so, cover it and keep it at room temperature.
2
When you are ready to make the crepes, locate your widest, flattest non-stick pan. Using a paper towel, rub a thin sheen of butter all over the pan, and then set it over medium heat. (You can repeat this for every new crepe, but it usually isn't necessary.)
3
When the pan is hot, use a ladle to quickly drop a measure of the batter into the pan. Turn the pan in a wide circle, as quickly as you can, so that the batter distributes evenly and rapidly. You want as thin a pancake as possible. Don't worry if the first one is a disaster; it's part of the process. Save the disasters for yourself. You will get better with each crepe.
4
As the crepes cook, pile them on a plate; you want to cook all of your crepes before you start filling them.
5
Prepare the vegetables: Preheat an oven to 400F. In a saucepan, melt the duck fat. Meanwhile, peel and dice both sweet potatoes. When the duck fat is melted, give the sweet potato cubes a bath, and add some salt and pepper for good measure.
6
Wash and dry the asparagus, and then rub each spear down with olive oil, salt and pepper.
7
Throw everything on a parchment paper-covered baking sheet, making sure not to crowd the vegetables. I used thick asparagus and cut my sweet potatoes small, so both vegetables cooked at the same rate, about 30 minutes. However, if your asparagus are thin, keep an eye on them, they may need to come out of the oven earlier than the sweet potato.
8
Prepare the salad: In a small bowl, combine the blood orange juice with the avocado oil, and a little salt and pepper. Toss in the frisee and mix until it's covered in the dressing. Easy peasy.
9
Prepare the crepe: Heat each buckwheat crepe in a non-stick skillet. Add the vegetables, and then sprinkle on the goat cheese and the almonds. Top with the salad, and a drizzle of the balsamic cream.

585

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crepes Salees (these measurements come from David Lebovitz's recipe for Buckwheat Crepes, and yields about 20 crepes), 2 cups milk, 1 tablespoon sugar, 1/4 teaspoon sea salt, and more.

Yes, Almost-Vegetarian Crêpe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almost-Vegetarian Crêpe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions