Healthy breakfast idea? Loaded with greens to fuel your day, these spirulina crepes are sure to leave you feeling great. Paired with creamy mushrooms that contain functional ‘shroom Reishi, your healthy, wholesome breakfast recipe starts here.
Want to spruce up this recipe further? Add quick-pickled veggies like pickled carrots, red onion or cucumber – or add fresh baby spinach and cherry tomatoes. The options are endless with these versatile crepes.
Ready in 20 minutes, this recipe is a delicious choice for anyone searching for a quick and healthy meal idea.
For your daily greens: BioBalance Certified Organic Spirulina Powder
Rich in essential proteins and B vitamins, organic spirulina powder is a superfood must-have worth keeping close by. Whether you’re looking to increase plant-based nutrition or nourish your body naturally, mix it into soups, smoothies or crepes (like this recipe!). A no-brainer for your healthy living journey.
Ingredients:
Crepes
- 1 cup Chantal Organics White Spelt Flour
- 1 teaspoon BioBalance Certified Organic Spirulina Powder
- 1 ¼ cups milk of choice
- ¼ teaspoon salt
- 2 Tablespoons Ceres Organics Extra Virgin Olive Oil
Mushroom mix
- 4 cups mushrooms, thinly sliced
- 2 cloves garlic, minced
- ¼ cup milk of choice
- 2 Tablespoons Lotus Savoury Yeast Flakes
- ½-1 teaspoon Misty Day Plant Potions Reishi Extract
- 1 teaspoon corn flour
- 1 teaspoon sweetener of choice
- 1 teaspoon Urban Hippie Miso Paste (optional)
- Salt and pepper to taste
- Fresh parsley (optional)
Method:
- To make the crepe batter, whisk together the flour and spirulina powder, then slowly pour in the almond milk whisking until there are no lumps. If the batter seems too thick, add a little more almond milk to achieve a thinner consistency. Season with salt.
- Let the batter rest for about 15-20 minutes. This resting time will help the gluten in the flour relax and improve the texture of the crepes.
- Meanwhile to make the mushroom mix, heat olive oil in a large fry pan over medium-high heat. Add the sliced mushrooms and garlic to the pan with the almond milk and sweeter. Add the miso if using. Cook for 5 minutes until the mushrooms start to soften and release their moisture.
- Sprinkle the nutritional yeast flakes, reishi mushroom powder and corn flour over the mushrooms. Stir well to coat the mushrooms evenly.
- Reduce the heat to low and let the mixture simmer for about 2 minutes, allowing the flavours to incorporate together and the sauce to thicken slightly.
- Season with salt and pepper to taste.
- To cook the crepes, heat a frying pan over medium heat. Lightly grease the pan with a drizzle of oil
- Once the pan is hot, pour about ½ cup of batter into the centre of the pan. Tilt and swirl the pan in a circular motion to spread the batter thinly and evenly across the bottom.
- Cook the crepe for about 1-2 minutes, or until the edges start to brown slightly and the surface appears set. Use a spatula to flip the crepe and cook for an additional 1-2 minutes on the other side.
- Remove the cooked crepe from the pan and transfer it to a plate. Repeat the process with the remaining batter, adding a little oil to the pan as needed.
- Serve the vegan creamy mushrooms in the centre of your spirulina crepe and garnish with pickled veggies, microgreens or freshly chopped parsley.
Makes: 4 servings | Prep time: 10 minutes | Cook time: 10 minutes
Dietaries: Dairy Free | Vegan | Egg Free
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