- Entrée Spinach Crepe filling
- 1 large package (12 oz) frozen spinach
- 2 cups sliced brown mushrooms (substitute shitake or white mushrooms if desired)
- 3 tablespoons butter or olive oil
- ¼ cup whole wheat flour (for gluten-free use quinoa flour)
- ¼ teaspoon black pepper
- ½ teaspoon ground nutmeg
- 1 ½ cups milk (vegan substitute hemp or soya milk)
- 1 ½ cup shredded cheddar cheese or (vegan cheese substitute)
- Salt to taste
- Entrée Crepe Batter
- 1 ¾ cups milk (vegan: 1 cup hemp milk, ¾ coconut milk)
- 1 tablespoon melted butter (vegan: olive oil)
- ¼ cup mashed firm tofu, drained well
- 1 cup whole wheat pastry flour (for gluten-free quinoa flour )
- 2 Tablespoon flax meal ( if use quinoa flour)
- 1/3 cup nutritional yeast
- ½ teaspoon baking power
- ½ teaspoon salt
The perfect dish for company as I have found that everyone loves crepes! I’ve served this dish to guests for years and I’ve never had anyone dislike it, even if they weren’t a vegetarian. It is better to use real cheese , but using a cheese substitute work as well; I recommend Daiya dairy free cheddar cheese. If you want to go with the healthiest vegan option, cashew cheese will work as well. Gluten-free option is also included– simply add flax meal to help bind. (The gluten in wheat binds the batter.) For lighter fluffier crepes you can eliminate the flax meal but be very careful when turning the crepes so they don’t fall apart.
Entrée Spinach Crepe filling
- Thaw frozen spinach and drain well, squeezing out excess liquid and set aside.
- Heat butter or olive oil in a large saucepan over low heat.
- Add flour and stir and mix for about 1 minute or until bubbly, gradually stir in milk or milk substitute, stir in pepper and nutmeg.
- Continue cooking over low heat, stirring constantly until sauce thickens and bubbles.
- Add spinach and 1 cup of the cheese. Stir until cheese is melted.
- Add salt to taste and remove from heat.
- Set aside 1 cup of the spinach/mushroom mixture for topping on your crepe.
- Place the remaining spinach/mushroom mixture into the center of each of the 10 Entrée crepes. You can either fold it in half or roll them (if you use the quinoa flour you might want to fold as they are delicate).
- To make the sauce, thin the remaining spinach/mushroom mixture by adding desired amount of milk. Spoon reserved mixture over top of rolled/folded crepe and top with sprinkle of cheese.
- Optional, can bake at 350 until cheese melts if desired.
Entrée Crepe Batter
- Process milk, melted butter or olive oil and tofu together in a blender until smooth.
- Add flour, nutritional yeast, baking powder and salt.
- Blend thoroughly
- Refrigerate batter for at least 1 hour. Preparing the batter the night before assists with keeping a uniform texture.
- Preheat a nonstick 6 – 8 inch skillet over medium heat until a drop of water sizzles on the surface.
- Add ½ teaspoon of olive oil or butter to skillet for each crepe. When olive oil is hot or butter is melted but not browned, pour approximately 3 tablespoons of batter into the center of skillet and immediately tilt and swirl skillet so the batter spreads out, thinly covering the bottom. Cook for 1 minute. When the top appears cooked (slightly dry) and the edges begin to curl, flip crepe over with a spatula and lightly brown the other side.
- Crepes may be served stacked, rolled or folded. If crepes are to be filled, place the filling on the less attractive side so that when the crepes are rolled or folded the more attractive side will show. When crepes are to be used immediately, stack them as they are made and keep covered with plastic wrap so they do not dry out. If crepes are to be frozen with wax-paper between each crepe. Place in a plastic bag, seal and freeze. To use, thaw at room temperature before removing wax-paper.