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Mushroom Crepes October 29, 2011

Filed under: Recipes & Food Ideas,sugar-free — sharonsweets @ 7:10 pm

I’m in love with Provence. I traveled through the region several years ago, enjoying the fresh wines, fruits and vegetables, bread, culture, people and scenery. Back home, I wished to capture something of the food in a way suitable for a vegan, since the overwhelming majority of the cuisine is not. Here’s a nod to the French crepe, without the dairy to weigh it down, yet equally delicious! The traditional version was a former favorite food of mine, executed perfectly by my mother when she entertained, but full of eggs and dairy. I let go of her special crepes when I became vegan, and was thrilled to come up with this delectable alternative that approximates the original!

Yield: 4 servings



1 cup unbleached, all-purpose flour or whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup plain soymilk (preferably unsweetened)

1/4 cup water

Olive oil for cooking



3 tablespoons olive oil

1 small onion or 1/2 large onion, chopped

4 cloves garlic, chopped

2 tablespoons finely chopped fresh herbs of your choice (mixture of parsley, thyme, marjoram, rosemary etc.)

1/2 teaspoon salt

1/4 teaspoon pepper




2 tablespoons vegan butter substitute

2 tablespoons flour

1 cup unsweetened plain soymilk

Pinch nutmeg



1/3 cup shredded soy cheese


Preheat oven to 350 degrees F. To make the crepes, combine the flour, baking powder and salt. Whisk in the soymilk and water until there are no lumps, but do not over mix or the crepes will be rubbery. Divide the batter into 4, and preheat a 8-inch nonstick pan on medium heat. Use a small amount of olive oil and cook each side of the crepe until it begins to lightly brown.

To make the filling, heat the oil in a medium sauté pan. Sautee the onions and garlic until they are light brown. Remove from heat. Stir in the herbs, and add the salt and pepper.

To assemble the crepes, add one-fourth of the filling to the center of each, and roll it up, placing it in a 9×13 pan.

To make the sauce, melt the vegan butter substitute 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. Pour the mixture over the crepes. Garnish with the cheese. Bake uncovered for 20 minutes.



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