Veggie Lovers Crepes

Menu PartAppetizer/Small Plate
Veggie crepes with avocado

Conan Kobayashi and Ellen Pease

CKrepes and CKatering


These crepes are filled with flavorful seasonal vegetables and herbs, and chefs Kobayashi and Pease of CKrepes amplify the taste even more with flavor-enhancing techniques. The portobello mushrooms are marinated, the red onions, pickled and the fresh basil blended into pesto. Creamy, ripe avocados add just the right texture and taste counterpoint.



Marinated portobello mushrooms

2 oz. portobello mushrooms, cleaned and sliced

2 oz. balsamic vinegar

2 oz. olive oil

Pickled red onions

1 small red onion, thinly sliced

6 oz. rice wine vinegar

1¾ oz. sugar

2 tsp. salt


1 oz. fresh basil leaves

3 garlic cloves, peeled

1 tbsp. fresh lemon juice

2½ oz. extra virgin olive oil

1 oz. Parmesan cheese, shredded

1 tsp. kosher salt

Salt and pepper to taste


12 oz. crepe batter

2 oz. clarified butter for cooking the crepes

2 oz. asiago cheese, shredded

8 asparagus spears, blanched

2 sun-dried tomatoes, julienned

2 marinated portobello mushrooms (recipe follows)

2 oz. pesto (recipe follows)

2 ripe avocados, peeled, seeded and sliced

4 oz. pickled red onion (recipe follows)

1 oz. fresh spinach

Fresh ground pepper, to taste


  1. For marinated mushrooms, combine all ingredients in bowl. Cover and refrigerate overnight.
  2. For pickled onions, Blanch onion slices for 15 seconds; drain and transfer to a bowl. In small saucepan, bring vinegar, sugar and salt to boil; pour over onion slices. Let cool, then refrigerate overnight. 
  3. For pesto, combine all ingredients and blend with an immersion blender or in a food processor.  Season to taste with salt and pepper.
  4. To prepare crepes, heat an 11-inch nonstick skillet over medium high heat. Add 1 tablespoon clarified butter and swirl to coat pan. 
  5. For each crepe, ladle 3 ounces crepe batter into hot pan, swirling or spreading to evenly coat entire bottom of pan. Once the crepe starts to brown on the edges and pulls away slightly from the pan (1 to 2 minutes), flip it over. Down center of crepe, sprinkle 2 tablespoons of cheese; top with 2 asparagus spears, ¼ ounce sun-dried tomato slices and ¼ of the marinated portobello mushrooms. Add 1 ounce pesto and a little freshly ground pepper. Let cook 1 to 2 minutes longer.
  6. Once the crepe is golden on the underside and the cheese is beginning to crisp, gently loosen the crepe from the pan and slide it off the skillet onto a work surface. Add ¼ of the avocado slices, 1 ounce pickled red onions and about a ¼ ounce spinach on top of the other ingredients. Gently roll up the crepe and transfer to a plate.  Repeat with remaining crepe batter and ingredients. 

Photo courtesy of California Avocado Commission

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