Vegetarian Crepes

By tixrus-2

This recipe is incredibly flexible because of the variety of sauces you can put on it.

Ingredients

• 2 C. whole wheat pastry flour
• pinch sea salt
• At least 2 C. water
• Corn or canola oil for cooking crepes
• 1 tsp light sesame oil
• 1 onion finelly diced
• 2 C. button mushrooms, brushed clean, thin sliced
• 2 large carrots, matchsticked
• 2 C. finely shredded cabbage
• 1 summer squash matchsticked
• Soy sauce
• Creamy Mushroom sauce (see separate recipe)
• OR
• Green Sauce (recipe coming soon)
• OR
• Red Pepper Sauce (recipe coming soon)
• OR
• Your own favorite sauce (tell me about it!)

Details

Adapted from christinacooks.com

Preparation

Step 1

Sift flour and salt together. Slowly stir in cold water to form a thin but not watery batter. Wisk well and let rest 15 minutes.

Heat sesame oil medium heat in skillet. Add onion & dash of Soy Sauce. Cook until softened. Add muchrooms, carrots & cabbage and dash of soy sauce. Cook additional 5 minutes. Add squash and cook until everything is soft. Reduce flame and simmer until cooking licqour is absorbed. Set aside.

Lightly oil 8" skillet or crepe pan over medium heat. Pour in ~1/4 C batter and move skillet to get even coat. When bubbles appear, flip if necessary, then turn out onto a towel. Keep warm. Steam if they get cold.

To assemble, place a generous glob of the filling on the crepe, roll up like a burrito and top with your choice of sauce.

Note: if in a hurry, skip the laborious process of making crepes and substitute whole wheat flour tortillas. They are not quite as yummy, but MUCH easier.