Vegan Savory Crepes! Vegan Crepe "Omelette"

Good morning!  I woke up a few hours ago and literally had a conversation in bed with the hubbers re: I need more breakfast recipes.  His response was, "well, we never really eat breakfast".  Well, guess what?  Breakfast will be made this morning!

My taste buds prefer savory over sweet, so I thought making a crepe "omelette" would be a perfect start to the day!  Tomorrow I will satisfy Ryan's tastebuds and do something sweet. 

Vegan Crepe "Omelette"

 



 I yelled at myself after eating this, because a little bit of hot sauce would have really made this faux omelette that much better.  I don't even know who I am anymore....when do I ever forget hot sauce????






Ingredients:

 for crepe:
1/2 c unsweetened almond milk (or your choice of vegan milk)
2/3 c Water
1/4 c vegan butter
1 c flour
1/4 tsp salt

for filling:
mushrooms
red onion
spinach
garlic
s+p
evoo

In a bowl,  whisk together all the ingredients for the crepes and refrigerate for roughly 10-20 minutes.  In the meantime, saute your veggies of your choice in evoo.  I always prefer mushrooms and onion, but be creative! 
Once your crepe mix is ready, lightly oil large saute pan and pour in just enough to cover the pan (you don't want the crepe to be thick!).  Cook on low-medium and flip once edges are browned and the top is bubbled.  Once flipped, add in your veggie mixture and fold. 

That's it!  Yay!  Breakfast time!