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I’ve seen a handful of crepe restaurants pop up lately. They never seem very popular and I can’t for the life of me figure out why. Crepes are great! Growing up, we had crepes for breakfast on special occasions. I used to load them up with butter and sugar. It was the best thing ever. I think my record was eating 12 crepes in one sitting. Now that I’m older, I try not to eat straight sugar for any meal. These stuffed crepes are a more grownup, healthier version with spinach and tempeh.
Start by mixing the crepe batter. It needs to sit for several minutes – you can even mix it the night before if you want. Chop the mushrooms, onions, garlic, and tempeh. You can save time by using pre-chopped mushrooms, frozen onion, and jarred garlic. I know real chefs don’t use jarred garlic, but it saves time and I really hate chopping garlic. It’s sticky.
My pan wasn’t big enough to saute the tempeh along with everything else, so I used a second pan and combined everything once the tempeh had browned. Stir in the solid part of the coconut milk along with the cornstarch mixture, and let it simmer until slightly thickened. Take it off the heat and set the filling aside.
If you’ve never made crepes before, it may take some trial and error to get them right. Heat your pan over medium heat. It should be hot enough that water sizzles if you sprinkle a few drops on it. Lightly grease your pan, then add the least amount of batter needed to cover the pan. The goal is to make the crepes super thin. Once the edges start to lift up, flip the crepe and cook it for a few minutes on the other side.
Place a few spoonfuls of filling down the center of each crepe and roll them in a tube like a cannoli.
Finally, impress your friends with your fancy stuffed crepes and dig in.
Know what else impresses friends? Sharing this recipe on Pinterest or your favorite social media site. Comment below and let me know what you think of this recipe!