🦐 Non-Shrimp Crepes – Delicate, Savory, and Ocean-Inspired

A seafood-style crepe without the shrimp — light, flavorful, and perfect for any meal.

These vegan crepes combine seasoned soy protein with a chickpea-wheat batter to create a dish that’s both nutritious and rich in umami. Perfect on their own or filled with fresh veggies or creamy sauces.

🛠 Kitchen Tools

• Saucepan

• Frying pan

• Hand blender

📋 Ingredients

Serves 2

• Seafood-flavored seasoning: 1 tablespoon

• Textured soy: 50 g / 2 oz

• Whole wheat flour: 50 g / 2 oz

• Garlic powder: 1 teaspoon

• Shrimp-flavored seasoning: 1 tablespoon

• Chickpea flour: 25 g / 1 oz

  
  

👨‍🍳 Instructions

• Cook the soy proteinIn a saucepan, bring water to a boil and add the textured soy along with the shrimp-flavored seasoning. Cook for 5 minutes, then remove from heat and let it cool. Drain thoroughly.

• Make the batterIn a mixing bowl, combine the whole wheat flour, chickpea flour, garlic powder, and seafood-flavored seasoning. Gradually pour in water while mixing until the consistency resembles beaten eggs.

• Mix in the soyAdd the drained soy to the batter and stir well to combine.

• Cook the crepesHeat a lightly oiled frying pan over medium heat. Pour enough batter to form a thin layer. Cook until golden on both sides.

• RepeatRepeat with the remaining mixture until all crepes are cooked.

  
  

🍽 Serving Suggestions

• Fill with sautéed spinach, mushrooms, or vegan cheese

• Serve with a drizzle of lemon-tahini sauce

• Pair with a seaweed salad for a full ocean-themed meal

  
  

💡 Why You'll Love It

✔ Inspired by seafood flavors without animal products

✔ High in plant-based protein

✔ Thin, tender, and easy to fold or roll

✔ Great for brunch, lunch, or light dinner