Crepe batter adapted from Vegan Brunch by Isa Chandra Moskowitz
1 c water
1 c soymilk (or an additional cup of water and 1 cup almond butter)
1 ½ c or 180 g whole wheat pastry flour
2 T tapioca flour
½ t salt
2 T vegetable oil
1 T maple syrup or agave (for browner color - use 2 T for sweet batter)
Mix ingredients in blender, stopping to scrape down sides.
Heat crepe pan. Take a deep breath. Pour scant ¼ c on hot pan and move around to create a thin crepe. When mostly dry, carefully flip. Cook about 30 secs on second side, then remove to a plate and continue.
Mushroom Filling
1 T olive oil
White Mushrooms chopped in ½ “ pieces
1 leek, minced (about 2 T)
2 sprigs fresh thyme
2 sprigs fresh rosemary
½ t salt, pepper
Heat a pan on medium heat. Add oil, then remaining ingredients. Saute for about 15 minutes until the mushrooms are golden brown. Remove from heat.
Spinach Filling
1 T olive oil
2 bags spinach
3 cloves garlic
Generous pinch of salt
3 T water
Heat pan on medium heat. Add oil, then add garlic & broccolini (works for broccoli too!). Add salt and toss, then add water and cover. Cook for 5 minutes covered, then taste for tenderness. When it’s how you like it, remove cover and heat until water evaporates, remove from heat.
Use toppings of your choice on your crepes!
1 c water
1 c soymilk (or an additional cup of water and 1 cup almond butter)
1 ½ c or 180 g whole wheat pastry flour
2 T tapioca flour
½ t salt
2 T vegetable oil
1 T maple syrup or agave (for browner color - use 2 T for sweet batter)
Mix ingredients in blender, stopping to scrape down sides.
Heat crepe pan. Take a deep breath. Pour scant ¼ c on hot pan and move around to create a thin crepe. When mostly dry, carefully flip. Cook about 30 secs on second side, then remove to a plate and continue.
Mushroom Filling
1 T olive oil
White Mushrooms chopped in ½ “ pieces
1 leek, minced (about 2 T)
2 sprigs fresh thyme
2 sprigs fresh rosemary
½ t salt, pepper
Heat a pan on medium heat. Add oil, then remaining ingredients. Saute for about 15 minutes until the mushrooms are golden brown. Remove from heat.
Spinach Filling
1 T olive oil
2 bags spinach
3 cloves garlic
Generous pinch of salt
3 T water
Heat pan on medium heat. Add oil, then add garlic & broccolini (works for broccoli too!). Add salt and toss, then add water and cover. Cook for 5 minutes covered, then taste for tenderness. When it’s how you like it, remove cover and heat until water evaporates, remove from heat.
Use toppings of your choice on your crepes!
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Copyright 2023 by Julie Shanson
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