Vegan Crêpes de Mer

Vegan Crêpes de Mer are delicate, savory crêpes filled with a flavorful blend of sea vegetables and plant-based ingredients, offering a unique twist on traditional French seafood dishes. These crêpes are light, satisfying, and brimming with umami goodness, perfect for a gourmet vegan dining experience.

Ingredients

• All-purpose flour - 100 grams
• Plant-based milk (unsweetened) - 250 ml
• Chickpea flour - 30 grams
• Nori sheets - 2 (finely chopped)
• Dried seaweed flakes (like dulse or kelp) - 5 grams
• Olive oil - 1 tablespoon
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Lemon juice - 1 tablespoon
• Vegan tartar sauce - for serving

Steps

1. In a mixing bowl, combine all-purpose flour, chickpea flour, nutritional yeast, garlic powder, salt, and black pepper.
2. Gradually whisk in the plant-based milk and olive oil until you achieve a smooth batter. Let it rest for 10 minutes.
3. While the batter rests, prepare the filling by mixing chopped nori sheets, dried seaweed flakes, lemon juice, and chopped parsley in a small bowl.
4. Heat a non-stick skillet over medium heat and lightly grease with olive oil.
5. Pour a ladle of the batter into the skillet, swirling it around to create a thin crêpe. Cook for 2-3 minutes until the edges lift and the bottom is golden brown.
6. Flip the crêpe and cook for another 1-2 minutes. Remove from the skillet and repeat with the remaining batter.
7. Once all crêpes are cooked, place a spoonful of the sea vegetable filling on one half of each crêpe, fold over, and serve warm with vegan tartar sauce.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids from sea vegetables, supporting heart health.
• High in fiber, promoting digestive health and satiety.

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