Mushroom Crepes with Vegan/Vegetarian Sauce

YUM! I LOVE crepes! Ever since I was little and my grandma made me strawberry jam filled crepes I absolutely fell in love with this lovely dish. I love the salty version as much as I love the sweet one. This recipe has a special ingredient – corn! It has a crunchy and sweet delicate flavor which I’m sure you’ll like.

It’s an easy recipe, ideal for parties! This plate disappeared in no time and was very much appreciated. You’ll love the meaty and rich texture and the abundance of flavors. Garlic sauces are perfect for this recipe. Don’t worry because you’ll only feel a subtle garlic aroma; sour cream and tomatoes somehow neutralize the smell.

Enjoy!

 

Ingredients for 8 crepes:

200g whole wheat flour *

250 ml water

2 eggs

Oil – for frying

300g mushrooms (Portobello, Champignons)

½ cup canned corn

1/2 cup chopped parsley

1/2  cup chopped dill

1/2 cup white wine

1 big onion, chopped

sea salt, to taste

1/3 tsp ground pepper

1/2 tsp ground coriander

1tsp sweet paprika

1 tsp garlic powder

* The desired consistency should be like yoghurt – not too thick, not too thin. 
You may need to add more flour or water, it depends.

Directions:

Whisk the eggs. Add the water and mix well (you can also use a hand-held mixer).

Sprinkle the flour while continuously whisking/mixing until it has the right consistency.

Heat some oil in a frying pan over medium high heat.  Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.

Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter.

For the filling:

Add the mushrooms and wine in your food processor. Blend until you get a thick paste.

Heat some 1 tbsp oil in a large saucepan.

Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.

Add spices – salt, pepper, coriander, garlic powder and sweet paprika.

Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.

Let it cool for at least 10 minutes before assembling the crepes.

Fill the crepes using about 1 ½ tbsp of filling / crepe. 

Serve!

Sauces:

Vegetarian sauce:

½ cup low fat sour cream

2-3 garlic cloves, mashed

a pinch of sea salt

1-2 tbsp chopped chives

Mix all ingredients above and pour sauce over the mushroom crepes.

Vegan sauce:

2-3 garlic cloves, mashed

2 tbsp water

a pinch of sea salt

1 tsp olive oil

4 tbsp tomato juice (or you can scoop out the inside of 1-2 soft tomatoes)

1-2 tsp chopped chives

Mix all ingredients above and pour sauce over the mushroom crepes.

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