Vegan Mushroom Crepes

Ingredients

• 2 cups whole wheat flour (see cooking tips below)
• 250 ml water
• 2 eggs
• Oil – for frying
• 12 oz 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
• 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

Instructions

1. Whisk the eggs. Add the water and mix well (you can also use a hand-held mixer).
2. Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
3. 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.
4. 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.
5. 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:
6. Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
7. Heat some 1 tbsp oil in a large saucepan.
8. Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
9. Add spices – salt, pepper, coriander, garlic powder and sweet paprika.
10. Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
11. Let it cool for at least 10 minutes before assembling the crepes.
12. Fill the crepes using about 1 ½ tbsp of filling / crepe.
13. Serve!
Sauce:
14. Mix all ingredients above and pour sauce over the mushroom crepes.

Notes