Based on Norwegian lefse, these are thin, vegan pancakes made from riced russet potatoes, flour, salt and vegan butter. The filling contains a bevy of spring vegetables — asparagus, peas, mushrooms and shallots — and is flavored with garlic, lemon and thyme. All the flavors of spring poured into one main dish that can be enjoyed for either dinner or brunch.
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
1/8 cup sliced almonds
4 green onions, thinly sliced
Fresh thyme sprigs
Prep Time: 30min | Cook Time: 90min
First, make mashed potatoes for the potato crêpes. (You may substitute 2 cups mashed potatoes.)
In a large saucepan, layer potatoes and cover with water. Bring to a low boil over medium-high heat. Add 1 teaspoon salt. Cover and cook for 25 to 30 minutes or until the potatoes are tender.
Drain potatoes and place them back in the pot — off the heat — for 2 minutes to evaporate any additional water. Transfer to a large mixing bowl.
With a potato masher, ricer, dinner fork or hand mixer, mash potatoes. Do not overmix, especially with the hand mixer, or they can become stiff and gluey.
Stir in salt and vegan butter. Refrigerate until cool, up to 3 days.
Place mashed potatoes in a mixing bowl. Stir in flour 1/2 at a time. The mixture will be crumbly at first, then will come together. Turn out the dough and knead into a smooth ball. Roll it into a log, then cut into 16 equal portions to make 6-8” crêpes. For larger 10-12” crêpes, divide into 8 equal portions.
Roll each portion of dough in your hands to form a small ball. Cover with a dish towel or paper towel on the side of your workspace.
Place a cast-iron skillet or flat grill pan over medium heat.
While pan heats, dust workspace and rolling pin with flour. Roll a dough round in flour and use your hands to press it into a thick disk. Roll the dough into a thin circle.
Place crêpe in skillet. Cook for 1-2 minutes per side until speckled with golden-brown spots. Transfer to a plate and cover with a dish towel or paper towel. If the crêpes start to stick to the pan, melt a small pat of butter in the pan and wipe it away with a paper towel to leave only a very thin coating of fat on the pan.
Stack leftover crêpes between layers of wax paper to prevent sticking. Refrigerate for up to 1 week or frozen for up to three months.
In a frying pan over medium heat, heat olive oil. Stir in shallots. Cook until transparent, around 2-3 minutes.
Stir in garlic, mushrooms and a pinch of salt. Cook until mushrooms are soft, around 4-5 minutes.
Add asparagus spears and vegetable broth. Cook for around 2 minutes or until asparagus is bright green.
Stir in peas. Cook for 2 minutes more.
Stir in lemon zest, lemon juice and thyme. Season with salt and pepper.
Assemble the crêpes
Warm up crêpes in microwave for 10 seconds or in the oven for 10 minutes at 200°F. Spoon filling into the center of the crêpes.
Garnish with spring onions, almonds and thyme. Serve warm.
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