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