Vegan Creamy Mushroom Crepes

Steps to make

1. 1

   Combine crepe batter

   3 min
   

   In a mixing bowl, combine ½ cup of flour, ¼ teaspoon of sugar, ¼ teaspoon of salt and ¼ teaspoon of baking powder together. In a separate bowl, whisk ½ cup + 2 tablespoons of plant-based milk and 1¼ tablespoons of oil until combined. Then gradually sift the dry ingredients into the wet ingredients bowl and mix to combine into a smooth batter.

2. 2

   Cook crepes

   10 min
   

   In a large non-stick skillet over medium heat, heat a little bit of oil then pour a ladle-size of batter and swirl into the skillet, evenly coating a thin layer over the base. Cook for a few minutes until the bottom is light brown in color and lifts easily, flip and cook for another few minutes until also light brown in color. Transfer to a plate to cool before stuffing. Repeat with remaining batter to make about 6-7 medium-sized crepes, piling them up once made until ready to use.

4. 3

   Cook garlic and shallots

   2 min
   

   In a large pan over medium heat, heat 2 tablespoons of oil and add 2 cloves of minced garlic and 1 minced shallot. Cook for about 1-2 minutes until translucent and aromatic.

5. 4

   Add mushrooms

   5 min
   

   Add 550 grams of mixed mushrooms and sauté while tossing for about 5-6 minutes until soft and browned.

6. 5

   Add sauce ingredients

   5 min
   

   Add ⅓ cup of vegan cream, a sprig of fresh rosemary and a bit of salt and pepper and stir through to combine into the sauce. Bring to a boil then reduce the heat and cook for about 5-6 minutes, on a low simmer, until the sauce is reduced and thickened to your preference. Remove from the heat.

7. 6

   Serve

   

   Lay prepared and cooled crepes on serving plates and spoon the creamy mushroom mixture down the middle. Fold the sides of the crepe over the mushrooms to wrap, then serve and enjoy!