Monday, July 26, 2010

Crepes with mushrooms & broccoli

There has been a lot of talk in my household about crepes recently, probably due to a recent & delicious visit to Coco Loco where we had savoury crepes.

I have never made crepes before because I thought they would be really difficult given how thin they are but they are surprisingly easy, although mine could have been a bit thinner & they weren't really very round.  I wanted to make a mushroom filling & I had some tofutti cream cheese & cheezly that I wanted to use up so made up a cheesey sauce to fill the crepes with.

Crepes (makes 5 smallish crepes)


INGREDIENTS
  • 1/2 cup plain flour
  • 3/4 cup soy milk
  • 1 tbsp canola oil
  • egg replacer made up to equal  1 egg
  • pinch salt
METHOD
  1. Place all ingredients in a mixing bowl & whisk well.
  2. Heat a large frypan & lightly oil (I brushed mine lightly with canola oil)
  3. Ladle mixture into the frypan, pick up frypan & swirl it so the batter coats the bottom of the pan
  4. Flip the crepe over once it has dried on the top
  5. Cook the other side & then remove from pan
Mushroom & Broccoli filling


INGREDIENTS
  • About a cup of sliced mushrooms (I used 7 mushrooms)
  • Half a head of broccoli cut into small pieces
  • 1 clove garlic
  • 1 tsp olive oil
  • 4 tbsps of Tofutti better than cream cheese
  • 1/2 cup soy milk
  • 1/4 cup nutritional yeast
  • 1 tbsp lemon juice
  • 2 tbsps herb & garlic cheezly grated
METHOD
  1. Heat olive oil in a frypan
  2. Add mushrooms & garlic & cook through
  3. Steam broccoli until cooked through
  4. Remove the mushrooms from the frypan
  5. Whisk together the cream cheese & soy milk in the frypan until the cream cheese has melted
  6. Stir in the nutritional yeast & lemon juice until well combined & thickened
  7. Add in the cheezly, mushrooms & broccoli & stir until the vegies have heated & the cheezley has melted
  8. Serve the mixture rolled in the pre-made crepes

7 comments:

  1. I love vegan crepes! My problem is always the flipping. So, I end up making tiny crepes to avoid loss. These look great :-)

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  2. Yum, vegan crepes! That savoury filling sounds like the perfect combination to go inside, too.

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  3. Courtney - My flipping definitely got better as I went along, the first one was a bit of a disaster.

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  4. yummmm! I bet they tasted awesome. Ive been wanting to make savory crepes for ages, but Ive only ever seen them with a mushroom filling and ive recently gone off mushrooms. But I looove broccoli so im deffinately gonna keep this recipe in mind.

    Rose

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  5. I completely went off mushrooms when I was pregnant but am back eating them with a vengeance now!

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