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Vegan Asparagus and Mushroom Cream Filled Crepes

Who doesn't like light, fluffy crepes filled with fresh asparagus and mushroom cashew cream sauce? They look kind of fancy but they are pretty simple to put together. Go ahead give them a try!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Entree
Cuisine French
Servings 8 Crepes


  • For Crepes:
  • 1/2 C. All-purpose flour
  • 1/2 C. Whole Wheat Pastry Flour
  • 1 t. Sea salt
  • 1 1/2 C. Plant-based milk of choice unsweetened, plain (I used soy milk)
  • 3 T. Grape seed oil
  • You may need to thin the batter with a bit of water so it pours easily before cooking the crepes.
  • Extra grape seed oil for cooking crepes
  • For Cashew Cream:
  • 1/2 C. Raw cashews soaked for 1-2 hours,marinade and drained
  • 3/4 C. Water
  • 1 t. Sea salt scant
  • 1/2 small onion
  • Mushroom and Asparagus Filling:
  • 1 t. Grape seed oil
  • 1/2 small onion thinly sliced
  • 3 C. Sliced mushrooms
  • 4 t. Minced garlic
  • 1/4 c. Marsala wine dry
  • 1 1/2 t. Thyme dried, crushed between your fingers
  • 1 1/2 C. Lightly steamed asparagus 1" pieces
  • Sea salt and freshly ground pepper to taste


  • Begin by blending all crepe ingredients, flours, salt, milk, and oil, in a blender until smooth and creamy. Let sit for 1 hour before cooking crepes.
  • Next, blend all cashew cream ingredients, cashews, water, salt, and onion, until smooth and creamy.
  • Then, lightly steam asparagus until just fork tender.
  • In a pan, heat grape seed oil, then add onions and a pinch of salt. Sauté until translucent and then add mushrooms.
  • Cook until mushrooms are slightly browned and have released their juices.
  • Add minced garlic and cook until fragrant.
  • Deglaze the pan with the Marsala wine.
  • Add cashew cream, thyme, pepper and steamed asparagus. Heat through. Add salt to taste.
  • To cook crepes, heat grape seed oil in a non-stick pan. Add about 1/3 C. of crepe batter (I had to add a bit of water to thin the batter out) and quickly rotate pan to spread the batter as thin as possible. Cook about 1 minute, until edges are just beginning to crisp. Flip over and cook about 15 seconds more. Place on a plate covered with a clean kitchen towel. The more you do the easier it will get.
  • Fill your crepes with the Asparagus and Mushroom Cream Sauce. Dollop a bit more filling on top and garnish with sliced red bell pepper.