Rolled Vegan Nori Mozzarella Crepes
All right. I’ve done some experimenting and loads of Youtube watching (Maangchi FTW! Yes, even though she’s a carnivore, but she is absolutely slaying the traditional homecooked game) and I came up with this. It’s a mixture of I’m-vegan-but-I-want-to-be-an-omelette batter and a traditional Japanese breakfast dish, with nori sheets and mozzarella melting inside the said batter.
It’s not a simple dish to make and does require some odd ingredients. This is for people who enjoy playing chefs. Let’s go!
Total time: 20 min
Vegetable oil, a splash
1/8 cup chickpea flour
1/8 cup all-purpose flour
½ tsp baking powder
1 tbsp nutritional yeast
1 tsp turmeric
1 tsp cornstarch
2 tbsp chickpeas, mashed
3 tbsp aquafaba (chickpea brine)
½ cup plant-based milk
1 nori (seaweed) sheet, cut into 2 pieces
½ cup plant based grated mozzarella
Optional but recommended: sweet chili sauce and sriracha to taste
Combine chickpea flour and all-purpose flour and sieve (put through a sieve until it all goes through). To this add baking powder, nutritional yeast, turmeric and cornstarch and whisk.
In a separate bowl, mash chickpeas, add aquafaba and milk and whisk.
Combine dry and wet ingredients, whisk until everything is integrated and let sit for 5 min.
Put oil on a non-stick pan over medium heat. Remove excess oil with a paper towel. Pour and spread half of the mix so that it covers the entire frying pan. Cook for a few minutes, until you can go under the crepe with a spatula without it falling apart. Add half of a nori sheet in the middle and half of your mozzarella on top of it. Carefully fold like a burrito in the pan with the help of a spatula and a spoon.
Put the folded crepe on the upper side of the pan and pour the rest of the mixture into the pan. Cook for a few minutes, again until the you can go under the crepe with a spatula without it falling apart. Put half of the nori sheet and the rest of your mozzarella in the middle and fold like the last crepe, this time incorporating the first crepe. (picture of process below)
Plate and serve with sweet chili sauce and a bit of sriracha on top.