Creamy Mushroom Crepes IN Just 15 Minutes
CREAMY MUSHROOM CREPES IN JUST 15 MINUTES is a medium British recipe that serves 2. 350 calories per serving. Recipe by Gaz Oakley on YouTube.
Prep: 8 min | Cook: 14 min | Total: 27 min
Cost: $29.59 total, $14.80 per serving
Ingredients
- 1 cup Buckwheat Flour (sifted, gluten‑free)
- 1 teaspoon Baking Powder (aluminum‑free)
- 1/2 teaspoon Salt (kosher salt)
- 1/4 cup Fresh Chives (finely chopped)
- 3/4 cup Non‑Dairy Milk (unsweetened oat milk recommended)
- 200 g Mixed Mushrooms (king oyster, enoki, shiitake, oyster; larger caps sliced)
- 1 small Yellow Onion (finely diced)
- 2 Garlic Cloves (minced)
- 1 teaspoon Fresh Tarragon (chopped, optional)
- 1/8 teaspoon Chili Flakes (pinch, adjust to taste)
- 2 tablespoons Vegan Cream (full‑fat soy or oat based)
- 1/4 teaspoon Cracked Black Pepper (freshly cracked)
- 1 tablespoon Vegan Brandy (ensure vegan certification)
- 4 Asparagus Tips (cut into 2‑inch pieces)
- 1/2 lemon Lemon Zest (freshly grated)
- 2 tablespoons Cooking Oil (neutral oil such as grapeseed)
Instructions
Make the Batter
In a mixing bowl whisk together buckwheat flour, baking powder, salt, and chopped chives. Gradually whisk in non‑dairy milk until the batter reaches a thin crepe‑like consistency.
Time: PT3M
Prep Vegetables
Finely dice the onion, mince the garlic, chop the asparagus tips, and slice the larger mushroom caps into bite‑size pieces.
Time: PT3M
Heat Mushroom Pan
Add 1 tablespoon oil to the mushroom skillet over medium heat. Add the diced onion with a pinch of salt and sweat until translucent.
Time: PT1M
Temperature: 350°F
Cook the Mushrooms
Add the mixed mushrooms to the pan. Stir and cook until they shrink and release their moisture, about 3 minutes.
Time: PT3M
Temperature: 375°F
Heat Pancake Pan
While mushrooms are cooking, heat the non‑stick crepe pan with 1 tablespoon oil over medium heat until shimmering.
Time: PT30S
Temperature: 350°F
Cook First Pancake
Pour a ladleful of batter into the pan, spreading gently. Cook 1‑2 minutes until the edges turn golden, then flip and cook the other side.
Time: PT3M
Temperature: 350°F
Flambé with Brandy
Add the vegan brandy to the mushroom pan. Carefully ignite with a long lighter, let the flame burn off, then extinguish.
Time: PT1M
Finish Mushroom Cream
Stir in minced garlic, chopped tarragon, chili flakes, cracked black pepper, and vegan cream. Cook gently until the sauce thickens, about 1½ minutes.
Time: PT1.5M
Temperature: 350°F
Add Asparagus
Toss the asparagus tips into the mushroom sauce and cook for another 30 seconds until just tender.
Time: PT30S
Temperature: 350°F
Cook Second Pancake
If needed, repeat step 5‑6 to make a second pancake for the second serving.
Time: PT3M
Temperature: 350°F
Plate and Garnish
Place the pancakes on plates, spoon the creamy mushroom sauce over them, and finish with a sprinkle of fresh lemon zest.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 8g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 5g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Buckwheat (possible gluten cross‑contamination), Soy (vegan cream), Alcohol (brandy)
Ingredient Substitutions
- Instead of Buckwheat Flour: Rice Flour, Almond Flour
- Instead of Baking Powder: Cream of Tartar + Baking Soda
- Instead of Salt: Sea Salt
- Instead of Fresh Chives: Green Onions
- Instead of Non‑Dairy Milk: Soy Milk, Almond Milk
- Instead of Mixed Mushrooms: Any assorted mushrooms
- Instead of Yellow Onion: Shallot
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Tarragon: Thyme
- Instead of Chili Flakes: Cayenne Pepper
- Instead of Vegan Cream: Coconut Cream
- Instead of Cracked Black Pepper: White Pepper
- Instead of Vegan Brandy: Sherry, Dry White Wine
- Instead of Asparagus Tips: Green Beans
- Instead of Lemon Zest: Lime Zest
- Instead of Cooking Oil: Olive Oil (lower smoke point)
Equipment Needed
- Mixing Bowl
- Whisk
- Non‑stick Skillet (Crepe Pan)
- Second Skillet for Mushrooms
- Spatula
- Chef's Knife
- Cutting Board
- Measuring Cups and Spoons
- Zester (optional)
Critical Steps — Do Not Skip
- Achieving the correct thin batter consistency
- Flambéing the mushrooms safely with brandy
- Flipping the pancakes at the right golden color
Chef Tips from the Video
- Use a ladle for consistent pancake size.
- A pinch of extra salt in the mushroom pan enhances the umami.
- Finish the sauce with a tiny squeeze of lemon juice for extra brightness.
Troubleshooting
Batter is too thick and pancakes are dense.
Add a little more non‑dairy milk, a tablespoon at a time, until the batter flows like a thin crepe.
Mushrooms release too much water and sauce stays runny.
Increase heat to medium‑high and cook mushrooms longer to evaporate excess moisture before adding cream.
Flambé flame gets out of control.
Remove the pan from heat, add brandy, let it sit for a few seconds, then ignite with a long lighter; keep a lid nearby to smother if needed.
Storage
Refrigerator: Store pancakes and mushroom sauce separately in airtight containers for up to 2 days.
Freezer: Pancakes freeze well for up to 1 month; reheat in a skillet. Sauce freezes for up to 1 month; thaw and reheat gently.
Room temperature: Not recommended; sauce may spoil.
Make-Ahead Tips
- The batter can be mixed up to 30 minutes ahead and kept covered in the fridge.
- Slice and store mushrooms in a sealed container; they stay fresh for a few hours.
- If you prefer to skip flambé, add the brandy and let it reduce without igniting.
Frequently Asked Questions
What is the cultural significance and history of Savory Chive Pancakes with Creamy Brandy Mushrooms in British cuisine?
While not a traditional British classic, savory buckwheat pancakes have been embraced by modern British home cooks as a gluten‑free twist on the classic crepe. The addition of a brandy‑flambéed mushroom sauce reflects Britain's love for mushroom dishes and the historic use of brandy in sauces.
What are the traditional regional variations of buckwheat pancakes in the United Kingdom?
In Scotland and northern England, buckwheat pancakes—known as “Scotch pancakes”—are often served sweet with golden syrup. In contemporary British cuisine they are adapted to savory versions with herbs, cheese, or mushrooms, like this recipe.
How is Savory Chive Pancakes with Creamy Brandy Mushrooms traditionally served in British homes?
They are typically plated as a main course, the pancakes stacked or side‑by‑side with the mushroom sauce poured over, and finished with a sprinkle of fresh herbs or lemon zest for brightness.
What occasions or celebrations is Savory Chive Pancakes with Creamy Brandy Mushrooms associated with in British culture?
Because the dish is quick yet elegant, it is popular for casual dinner parties, date nights, or as a special weekend treat when a gourmet feel is desired without a long cooking time.
How does Savory Chive Pancakes with Creamy Brandy Mushrooms fit into the broader British cuisine tradition?
The dish blends British comfort food elements—mushrooms, butter (here vegan cream), and brandy—with a modern, health‑focused approach using buckwheat and plant‑based ingredients, reflecting the evolving British palate.
What are the authentic traditional ingredients for Savory Chive Pancakes with Creamy Brandy Mushrooms versus acceptable substitutes?
Authentic ingredients include buckwheat flour, fresh chives, mixed wild mushrooms, vegan cream, and a splash of brandy. Substitutes can be rice flour for the batter, soy or oat cream for vegan cream, and dry white wine or sherry instead of brandy.
What other British dishes pair well with Savory Chive Pancakes with Creamy Brandy Mushrooms?
They pair nicely with a simple mixed green salad dressed with mustard vinaigrette, roasted root vegetables, or a crisp glass of English sparkling wine for a festive touch.
What makes Savory Chive Pancakes with Creamy Brandy Mushrooms special or unique in British cuisine?
The combination of a thin, herb‑infused buckwheat pancake and a quick, brandy‑flambéed mushroom cream creates a restaurant‑quality flavor profile in under 15 minutes, which is rare for such depth of taste.
What are the most common mistakes to avoid when making Savory Chive Pancakes with Creamy Brandy Mushrooms at home?
Common errors include over‑mixing the batter (which makes it gummy), letting the mushrooms sit too long before adding cream (causing a watery sauce), and igniting the brandy without removing the pan from the heat, which can cause flare‑ups.
Why does this Savory Chive Pancakes with Creamy Brandy Mushrooms recipe use brandy instead of regular wine?
Brandy adds a concentrated sweet‑spicy note that deepens the mushroom flavor and caramelizes quickly during flambé, whereas wine would evaporate with less flavor impact.
Can I make Savory Chive Pancakes with Creamy Brandy Mushrooms ahead of time and how should I store them?
Yes. Prepare the batter and keep it refrigerated for up to 30 minutes. Cook the pancakes and mushroom sauce separately, then store each in airtight containers in the refrigerator for up to 2 days. Reheat gently before serving.
What does the YouTube channel Gaz Oakley specialize in?
The YouTube channel Gaz Oakley, also known as “Avant-Garde Vegan,” specializes in creative plant‑based recipes, quick meals, and gourmet‑style vegan cooking that showcases bold flavors and elegant presentation.
How does the YouTube channel Gaz Oakley's approach to British vegan cooking differ from other vegan cooking channels?
Gaz Oakley focuses on high‑impact, restaurant‑quality dishes using accessible ingredients, often incorporating classic British flavors like mushrooms and brandy, while many other vegan channels emphasize simple, everyday meals or raw preparations.
Last updated: September 1, 2026
