GUEST SPOT: Savoury pancakes

Savoury pancakes, ready to fill

Open and ready to fill

Here are Lou’s crêpes or savoury pancakes, taken out of the book 365 Plus One Vegan Recipes by Leah Leneman (page 15).  The filling here is a spinach and tofu with grated Cheezly and avocado hummus.


  • 170g (6oz) wholewheat flour
  • 3 tbsp soya flour
  • 1 tsp baking powder
  • 2 tsp vegetable oil
  • 1 tsp sea salt
  • water as required


  1. Combine the flour, baking powder and salt.  Make a well in the centre, pour in the oil then pour in the water gradually, stirring constantly with a fork.  The consistency should be like thick cream.  Leave to stand for about half and hour; if too think, add more flour.
  2. Melt some vegan marg or vegetable oil and fry the crêpes on both sides.
Savoury pancakes, rolling

Rolling up the beauty


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