Spring Vegetable and Tempeh Crepes!

Posted by on May 17, 2015 in Recipes | 0 comments

When ramps and fiddleheads are in the market, I know it’s finally spring! It felt like it took forever for spring to arrive this year… Especially after the long, snowy, bitterly cold winter that we had here in New York.  But now it’s here I’m loving every minute of it. From the delicious veggies: the ramps, fiddleheads, and asparagus! To the delicious feeling of warm sun on my skin (protected by sunscreen, of course!). I’m lapping it up! 

When I found my first fiddleheads and ramps this year, I knew exactly what I wanted to do with them: have them be the feature ingredient in a delicious spring vegetable crepe, along with shitake mushrooms, asparagus, potatoes and tempeh all in a miso gravy with cashew cream.  Yum! 

Ramps and fiddleheads and asparagus, oh my!

Ramps and fiddleheads and asparagus, oh my!

Crepes are the easiest things to make in the world. Seriously – don’t let them intimidate you! All you need is just three simple ingredients and a low sided pan or griddle. I have a lovely well-seasoned cast iron pancake pan that is perfect. And you don’t even really need to flip them! 

You will need cashew cream for this recipe. I suppose you could use a store-bought sour cream, but I can promise you it won’t be nearly as delicious. 

Spring Vegetable and Tempeh Crepes
Serves 2
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Total Time
30 min
Total Time
30 min
  1. 1 cup all-purpose gluten-free flour*
  2. 1 1/4 cups vegan unsweetened milk of your choice
  3. Pinch of salt
  4. Vegan butter for cooking
  1. 1 medium red potato, chopped into 1/4-inch pieces
  2. 1/2 block of tempeh
  3. 1/2 cup fiddleheads, washed and trimmed
  4. 8-10 ramps, washed and cut into 1-inch pieces, with some greens
  5. 10-12 asparagus spears, cut into 1-inch pieces
  6. 4-6 shitake mushrooms, roughly chopped
  7. 1 tbsp fresh thyme leaves, or 3/4 tsp dried
  8. 3 tbsps light miso
  9. 1 cup water
  10. 2 tsps arrowroot starch (or cornstarch)
  11. 1/2 cup cashew cream
  12. Grapeseed oil for sautéing
  1. Heat a low-sided pan or griddle on high, and once hot turn down to medium-low.
  2. Mix together flour, milk and salt using a whisk until the mixture is smooth and only a few lumps remain.
  3. Add enough vegan butter to just lightly coat the pan.
  4. Pour 1/4 of the batter onto the pan and lift and swirl the pan so that the mixture spreads out and covers most of the bottom.
  5. Cook for 3-4 minutes until the crepe is cooked through and no wet spots remain.
  6. At this point you can carefully remove the crepe from the pan and set aside, or if you want you can flip it and briefly sear the other side.
  7. Repeat until all mixture has been used.
  1. Heat a pan on medium heat.
  2. When hot add a little grapeseed oil and add the potatoes.
  3. Sauté potatoes until they begin to brown and soften, but aren't completely cooked through (about 10 minutes).
  4. Add tempeh and brown until potatoes are finished cooking.
  5. Mix together the miso, water and arrowroot starch and set aside.
  6. Add thyme leaves and shitake mushrooms, asparagus and fiddleheads and sauté for another 3-5 minutes, until the asparagus has softened and becomes bright green.
  7. Add ramps and sauté for another minute or so.
  8. Add miso gravy mix and cook just until the gravy thickens.
Putting them together
  1. On a crepe add a tbsp or two of cashew cream, and 1/4 of the filling in the center.
  2. Fold the edges of the crepe over and top with a little extra cashew cream.
  1. * Do not use a gluten-free flour mix that contains xanthan gum! It will make your crepes chewy and unpleasant.
Vegan Sweet and Simple http://vegansweetandsimple.com/
And doesn’t this look delicious? Look at the perfect whorl of that fiddlehead! It’s a deeply, deeply satisfying meal. 

Spring Vegetable and Tempeh Crepes close up



I hope you are enjoying spring as much as I am! 

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