I always loved mushroom crepes, and wanted to make sure I could have a tasty vegan alternative. These are great! Very gourmet and French, but really not difficult.
Serves 4
Crepes
1 cup regular or whole wheat pastry flour
1 cup plain soymilk (unsweetened preferably)
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon baking powder
Vegan butter for cooking
To make the crepes, mix all the ingredients together and cook in an 8 inch nonstick pan with a little vegan butter melted into it.
Cook both sides.
Filling
3 tablespoons olive oil
10 ounces crimini mushrooms, thinly sliced
1 small onion or 1/2 large onion, chopped
4 cloves garlic, chopped
2 tablespoons herbs
1/2 teaspoon salt
1/4 teaspoon pepper
T0 make the filling, saute all the ingredients until lightly browned.
Sauce
2 tablespoons vegan butter substitute
2 tablespoons flour
1 cup unsweetened plain soymilk
Pinch of nutmeg
Garnish
1/3 cup shredded nondairy cheese
To make the sauce, melt the butter over low heat. Add the flour and cook 4 minutes.
Stir the milk in slowly and mix until smooth. Cook over low heat until the mixture thickens and is smooth.
To assemble, fill the crepes, fold the sides over and flip, placing them into a 9×13 pan.Top with the sauce.
Pour the mixture over the crepes. Garnish with the cheese.
Bake uncovered at 350 for 20 minutes. Serve warm.
