Aug 13, 2013
Creamy-Mushroom-Stuffed Spinach Crêpes. Grain-free.
I added spinach to this crêpe batter for some additional nutrients. Using buckwheat flour exclusively makes them not only gluten-free but grain-free as well. It took me, as usual, a few tries to get the consistency just right. I lost the first couple. I’ve seen professional chefs do the same! So don’t freak out if you try making these and the first three or four crêpes are disasters. You have to adjust the batter so it’s just right. It should be the consistency of a runny pancake batter.
- 1 cup buckwheat flour
- 1 TBS flax meal
- ½ tsp nutmeg
- 1 medjool date, pit removed
- about 1½ cups unsweetened soy milk or other non-dairy milk (adjust as needed adding more as you tweak)
- 2 cups tightly-packed baby spinach
- a handful of fresh basil leaves
- 1 tsp apple cider vinegar
- 1 TBS cold-pressed vegetable oil (I used organic sunflower oil)
~ for the mushroom filling
- 1 pound mushrooms, chopped
- 1 small red onion, chopped
- 1 tsp Bragg Organic Sprinkle (or substitute 1 tsp rosemary, 1 tsp marjoram, 1 tsp thyme)
- 1 tsp garlic powder
- 1 tsp tamari or other low sodium soy sauce
- ¼ cup white wine (optional)
- 1 cup raw cashews
- ½ tsp nutmeg
- 1 cup water
- For the crêpes, first place the soy milk, spinach, basil, date, vinegar and oil in a blender and blend until smooth.
- Add the buckwheat flour and flax meal and blend again, just until combined.
- Place a non-stick skillet over medium heat (a crêpe pan is best because it has very low sides, making for easy flipping).
- When the skillet is hot, do a small test crêpe. Adjust the amount of milk as needed, adding more a little at a time if necessary to achieve a nice, thin crepe.
- I used a little more than a half a ladle full of batter for each crêpe. When you pour the batter onto your pan, immediately tip the pan and swirl it around so that the batter spreads out into a circle. Don’t worry, it’s easier than it sounds… wish I had a video for you on this one!
- Here is a VERY important point: DON’T RUSH. Let the crêpe cook for a few minutes before you touch it. The longer it cooks the firmer it will get and it will be easier to flip without breaking. If your heat is on medium, it won’t burn before it’s ready to flip. As it cooks, the crêpe will actually slide around on the pan (provided it’s non-stick) and you can then easily get a spatula underneath it to flip it.
- Keep the cooked crêpes wrapped in a kitchen towel to hold their warmth and moisture while you make the filling. You can also put them in a warm oven if you think they will get too cool.
- Water sauté the onion until translucent. Then add the chopped mushrooms. spices and tamari. Let the mushrooms cook down, stirring frequently. Add a bit more water as needed to prevent sticking until the mushrooms lose their water. When most of the water has evaporated add the wine, if using, and let the alcohol cook off for another few minutes.
- Place the cashews, nutmeg and one cup of water in a high powdered blender and blend on high until smooth. Add this to the mushrooms and stir well. Turn the heat off and continue stirring until the cashew cream thickens. This will only take a few moments.
- Fill the crêpes with the creamy mushroom filling and gently wrap.
I served these with a big salad and they were a hit, even with my teenage boy, who said, “Wow. I like these more than I thought I would!” as he went back for seconds 🙂
Serves 4-6 (makes about 10 crêpes). Enjoy!