Mushroom and Leek Crepes – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: If you are going to a gathering with all your meat lover friends such as a barbeque or pig roast, bring your own veggie burger to place on the grill. You can also make your own veggie kabobs with fresh vegetables and tofu. Just make sure to bring enough, as most people will want to try and probably like what you are eating!
Filling:
Ingredients (use vegan versions):
- 3 cups sliced leeks
- 1/2 cup dry vegan white wine
- 2 1/2 cups thinly sliced or small-diced domestic mushrooms
- 2 1/4 ounces fresh shiitake mushrooms
- 1 teaspoon balsamic vinegar
- Salt
- Freshly ground black pepper
- 1 tablespoon Italian parsley or mixed herbs
Directions:
Crepe Batter:
Ingredients (use vegan versions):
- 1/2 cup unbleached all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 1/3 cup masa harina (a type of corn
- 2 cups water
Directions:
Sauce:
Ingredients (use vegan versions):
- 5 ounces dried shiitake mushrooms
- 4 large onions, roughly chopped
- 4 cups domestic mushrooms
- 6 cups water
- 2 cups dry vegan red wine
- 6 tablespoons semolina
- Freshly chopped parsley or other herb for garnish
Directions:
For filling, braise leeks in vegan white wine for 20 minutes. Add domestic
and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook
until all liquid has been released and is mostly reduced. Add salt and
pepper to taste before mushrooms have been completely cooked. Toss with
parsley or mixed herbs. There should be 5 cups filling.
For the crepe batter, sift flours and masa harina together. Mix i
water until batter forms light cream that can coat wooden spoon. If
batter is lumpy, you can blend it in blender. Make test crepe. Ladle
about 3 ounces of batter onto nonstick skillet. Cook until golden on both
sides. The crepe should be wafer-thin and malleable; if not, add more
water and mix again. There should be about 3 cups batter, enough for 14
crepes.
For sauce, add shiitake mushrooms, onions, and domestic mushrooms to
water. Cook for 30-45 minutes, until onions become soft and some of
liquid is reduced. Use slotted spoon to remove onions and mushrooms,
reserving liquid. There should be about 1 1/2 cups remaining. Add 2 cups
vegan red wine to stock and cook for a few minutes on very high flame to reduce
alcohol. Gradually whisk semolina flour into simmering hot stock until
thickened but still pourable. There should be about 2 2/3 cups sauce.
Preheat oven to 375 [degrees] F. For each crepe, fill with 1/3 cup
filling and top with 1 1/2 tablespoons sauce. Roll and place in baking
pan. Repeat until all 14 crepes are made. Ladle more sauce over crepes
in baking dish and bake 10 minutes, or just until hot. Use chopped
parsley or chopped fresh herbs as garnish.
Per serving (2 crepes):
Calories: 325 Cholesterol: 0 mg Total fat: 1.3 gm Saturated fat: 0.1gm
From Dr. Dean Ornish”s Program for Reversing Heart Disease.
Serves:
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