Savory Crepes with Roasted Tomatoes

Savory Crepes with Roasted Tomatoes

Crepes ask a lot of whatever's standing in for egg: the batter has to be thin enough to spread paper-thin across a hot pan, and sturdy enough to flip without tearing. Peggs handles both, whisked together with chickpea flour into a batter that cooks into pliable, lightly golden crepes. Filled with vegan ricotta and cherry tomatoes roasted until they blister and soften, this turns into a savory brunch dish that looks a lot more involved than it actually is.

Ingredients

• 2/3 cup chickpea flour

• 1/4 teaspoon sea salt

• 1/2 cup Peggs powder + 1/4 cup water

• 1 tablespoon maple syrup or agave nectar

• 3/4 cup non-dairy milk

• 1 tablespoon olive oil, plus more for the tomatoes

• 1 cup cherry tomatoes

• Vegan ricotta

Made with Peggs: The crepe batter leans on Peggs and chickpea flour together for both structure and that classic pale-gold color, no dairy or eggs anywhere in the mix. The 60-pack makes this an easy dish to repeat for a weekend brunch without restocking eggs every time.

Instructions

Made by chickpeas, not chicks

This recipe was made with Peggs

$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free

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1. Preheat the oven to 400°F. On a rimmed baking sheet, toss the tomatoes with a teaspoon of olive oil and season with salt. Roast for 20 minutes, until lightly browned in spots and softened.

2. To make the crepes, whisk together the chickpea flour, salt, Peggs powder, water, maple syrup, non-dairy milk, and olive oil until smooth.

3. Heat an 8-inch non-stick skillet and brush lightly with oil. Pour a scant 1/4 cup of batter into the heated pan, tilting to coat the entire surface. Cook for about 30–45 seconds, then flip and cook another 15–30 seconds. Stack finished crepes, slightly overlapping, on a plate.

4. Layer the crepes with vegan ricotta and the roasted tomatoes, and serve warm.

How Peggs Behaves in This Recipe

1. Whisked with chickpea flour, it forms a thin, pourable batter that spreads evenly across a hot pan when tilted, the same behavior you need from a traditional egg-based crepe batter.

2. It cooks quickly into a pliable sheet rather than a stiff one, which is what lets the crepe fold and flip cleanly instead of cracking.

3. The finished crepe holds its shape under a filling like vegan ricotta and roasted tomatoes without becoming soggy or falling apart when rolled or folded.

Want more savory ways to use plant-based egg? Our complete guide to egg substitutes covers every swap side by side, and Vegan Eggs Explained breaks down how a plant-based egg like Peggs performs across batters, bakes, and more.