Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.
I love crepes. I think they may be my favorite food. They’re quick. They’re customizable, great for breakfast or lunch (or dare I say even dinner?). They can be sweet OR savory. What else do you want, man?!
Isn’t it especially fantastic when a recipe blooms from the need to use up ingredients in the fridge? This all started with a bottle of blue cheese dressing I found that was almost empty and about to expire next month. Some leftover plain butter lettuce that was given to me after a dinner party. A honeycrisp apple that I needed to use before our vacation and voila! Waldorf Blue Cheese Crepes. The best recipes are often improvised recipes. I firmly believe this.
Vegan Waldorf Blue Cheese Crepes
By Kathleen Henry - Produce On Parade
Three of my very favorite things all wrapped up to make a delicious meal: waldorf salad, blue cheese dressing, and crepes! This is such an easy and quick dish that’s great for breakfast, brunch, or lunch. Serve at a gathering and it’ll definitely be the star of the party.
Ingredients
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tbsp vegan granulated sugar
- ¼ tsp Kala Namak salt or table salt
- ¾ cup plain, unsweetened soy milk
- ¼ cup + 2 tbsp liquid from a can of chickpeas (about ½ can)
- 1 tbsp olive oil
- 2 heads of butter lettuce, chopped
- 1 medium honeycrisp apple (or similar), chopped small
- 1 medium celery stalk, chopped small
- ½ cup dried cherries, chopped (or dried blueberries, cranberries, or raisins)
- ½ cup toasted walnuts or pecans (I like pecans), chopped
- ¼-½ cup vegan blue cheese dressing, to taste
Instructions
In a large bowl, whisk together the flour through the salt. Whisk the soy milk, chickpea liquid, and oil into the dry mixture until smooth and no lumps remain. Cover and allow to rest at room temperature for about 30 minutes. - While the batter rests, make the salad filling by adding the lettuce through the nuts to a large bowl; toss to combine.
- Once the batter is done resting, heat a 12 inch large cast iron skillet coated with a nonstick cooking spray over medium-high heat. Test if it’s hot enough by flicking a droplet of water into the pan; if it sizzles then it’s ready. Using a ½ cup measuring cup, ladle the batter onto the hot pan. Tilt the pan in a circle, allowing the batter to fill the entire base of the pan. Heat for about 3 minutes, until just slightly golden and the top is firm to the touch. Flip using a skinny, heat-proof spatula by sliding it around the edges to loosen the crepe, then down the middle of the crepe to flip. Heat for 1 minute then transfer to a large plate and repeat with remaining batter.
- To assemble the crepes, fill the middle of one crepe (top to bottom) with a handful of the salad then top with a drizzle of dressing, to taste. Roll the crepe like you would a burrito, then drizzle more dressing on top if desired. Serve immediately.
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Yield: 4 12 in crepes
