Savoury Crêpes with filling à la Vegusto
Surprise your guests with savoury crêpes filled with spinach, mushrooms and Vegusto Vegan-Maxi-sausage. The No-Moo Sauce refines the taste and gives the crêpes a delicious crust while browning.
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Cooking tools:
- Mixing bowl
- Whisk
- Kitchen scale
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Ladle
- Skillet
- Chef's knife
- Cutting board
- Colander
- Spatula
- Baking dish
- Oven
- Stove
- Grater
- Pastry brush
Ingredients
- 85 g spelt flour
- ½ TL rock salt
- 160 ml Soya drink (unsweetened)
- Canola oil or coconut oil
- 150 g No Moo, Pizza Sauce
- 1 small onion (80 g)
- 150 g brown champignons
- 200 g spinach
- 200 g Vegan-Maxi-Sausage, Lyon-Style
- 1 pinch nutmeg
- salt
- pepper
- 1 twig thyme
- a little margarine
- 4 Tbsp No-Moo, Classic, grated
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