Zia Stefi's Favourite Mushroom Crêpe
4 to 6 crêpes, Preparation Time 60 minutes
Mastering the art of making a savoury wholewheat Mushroom Crêpe as a healthy treat is very useful because a crêpe is a versatile food delivery foundation much like wraps or bread slices. Use your imagination. For example, use a Mexican spice mix with beans, add a little shredded salad and guacamole and your ready for a Tex Mex lunch or dinner. Using a little soy sauce, shredded carrots, steamed strips of tofu and your ready for a far eastern meal. Use hummus, olives, capers, parsley and fresh mint and you're leaning into Mediterranean/Middle East style dish. We are only limited by our imagination.
Whole Wheat Crêpe Batter
- 1 ½ cups vegetable broth
- 1 cup wholewheat flour
- 3 tablespoons ground flax seed
- 1 tablespoon sugar
- ¼ teaspoon ground black pepper
- 1 teaspoon rubbed basil
- 1 teaspoon salt
Cashew Sour Cream
- ¾ cups (110g) cashews
- 2 tablespoons nutritional yeast
- 1 balsamic vinegar, or differing white vinegar
- 1 garlic clove
- 1 teaspoon rubbed basil
- 1 tablespoon sweet Marsala
- 1 teaspoons sugar
- 1 cup vegetable broth
Crêpe Filling
- 2 lbs (950 g) sliced mushrooms of one or more types, for this recipe we used White “Button” Mushrooms, Crimini “Brown” Mushrooms, Shiitake Mushrooms, and Oyster Mushrooms.
- 6 cups of washed spinach leaves.
- 2 sweet peppers, one orange and one red, stems and seeds removed and cut into long, thin strips.
- 1 onion skin removed and chopped finely
Create the Crêpes
- Using a blender or mixer, place the crêpe batter ingredients and blend until you have a smooth mixture.
- Heat a non-stick pan. If you are using an old pan, you may wish to oil the pan to prevent the crêpes from sicking.
- Pour a cup of batter into the pan. Tilt and rotate the pan to increase the diameter of the crêpe. Continue to tilt and rotate until there is no excess batter to spread. Ideally, we wish to create a thin round disc that we will cook until the batter on the top of the disc begins to firm. It may take a few minutes of cooking before your crêpe looks firm enough to turn over. Using a flat kitchen spatula/scraper turn over the crêpe and cook for a few more minutes.
- Remove the cooked crêpe and store on a plate or cooling rack. Repeat the preceding steps until you used up all the batter to make crêpes.
Turn the Cashew Sour Cream
- Using a blender or food processor, place the cashew sour cream ingredients and blend until you have a smooth cream.
- Store the cream in a gravy disk or some other similar type of container that makes it easier to pour the cream in measured portions.
Prepare the Filling and Assemble
- Using a pot, cook the mushrooms with a little water for 10 to 20 minutes. Once the mushrooms have softened, place in bowl on your counter as temporary storage.
- Using a pot, cook the spinach with a little water for 3 to 5 minutes. Once the spinach have wilted, place in small bowl on your counter as temporary storage.
- Using a pot, cook the onions and sweet pepper strips with a little water for 10 to 15 minutes. Once the sweet peppers have softened, place in small bowl on your counter as temporary storage.
- On each open crêpe, add a line of mushrooms, spinach, and onions with peppers in the centre of the crêpe leaving a generous amount of room to fold the sides. Drizzle a portion of cashew sour cream onto the filling ingredients. Either fold each side of the crêpe as shown in the photograph or fold the crêpe in half, transfer the prepared crêpes to a serving platter or place one on an individual serving dish, drizzle a portion of cashew sour cream over the completed crêpe. Serve and be complimented!
Before serving the bay leaf should be removed from the soup. As an alternative go fishing out the leaves after a soup or stew is made, we grand all our bay leaves into a fine powder and add a little powder into our soups.
Roasted Peppers
Cashew Cheese
