Crepe Recipes | Vegan Spring Vegetable Potato Crepes

Ingredients

• 6 to 8 medium russet potatoes, peeled (substitute 2 cups mashed potatoes)
• 4 Tablespoons unsalted vegan butter, room temperature
• 1/4 cup heavy cream
• 1 1/2 teaspoons salt, plus more to taste
• 1 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon olive oil
• 2 small shallots, diced
• 2 cloves garlic, minced
• 4 oz. bella mushrooms, roughly chopped
• 1 1/2 cup asparagus spears, cut into thirds
• 1/2 to 1 cup vegetable broth
• 1 cup peas, fresh or frozen
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme
• Sea salt to taste
• Black pepper
• 1/8 cup sliced almonds
• 4 green onions, thinly sliced
• Fresh thyme sprigs