Vegan Buckwheat Crepes with Creamy Mushroom Filling

Buckwheat crepes, known as galettes are a traditional main meal in parts of France. We are happy to offer this vegan version, as it is one of our favorite meals to enjoy. This time we made a creamy mushroom filling.

Yield: 4 very big galettes or 5-6 smaller ones

Ingredients:

for the buckwheat crepes:

• 2 egg replacements
• 3/4 cup buckwheat flour
• 1 cup whole wheat flour
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 1 tablespoon cornstarch
• 1 &1/4 cups water possibly 1/4 cup more

for the creamed mushroom filling:

• 1 large onions, chopped
• 2 tablespoons oil
• 10 ounces mushrooms, cleaned and sliced
• 1/2 cup soy cream
• tarragon or Italian herbs, chopped
• salt and pepper to taste
• 1 tablespoon cornstarch
• 1/4 cup dry white wine

Directions:

It is best to make the crepe batter 2-3 hours before.

to make the batter for the crepes:

1. Place the 2 flowers in a large mixing bowl.
2. Add the salt and cornstarch.
3. Prepare the egg replacements (I used Orgran No Egg – 2 teaspoons no egg powder with 4 tablespoons water then whisked to a frothy mixture).
4. Pour the no egg mixture into the flours, add the water and oil, and mix with a fork to a smooth consistency.
5. Cover and allow to rest.

to make the mushroom filling:

1. Heat the oil in large frying pan.
Saute the onions.
2. Add the mushrooms and saute until soft.
3. Add the herbs salt and pepper.
4. Mix the cornstarch in the white wine.
5. Add the soy cream and then the wine mixture.
6. Stir until the sauce becomes thick, then turn the heat down to low.

to make the crepes:

1. Stir the batter and check the consistency. If it is too thick, add a bit more water. It should be a medium thin, mixture.
2. Heat a crepe pan.
3. Spray evenly with oil.
4. Pour 1 ladle full of batter onto the crepe pan. Gently rotate the pan to spread the batter.
5. As the top of the crepe becomes dry, gently shake the crepe pan to loosen the crepe. Carefully check the bottom of the crepe by lifting an edge with a spatula. As it is crispy golden, it is done. Shake the crepe onto a large plate to be filled.
6. Traditionally the galette is filled in the center then each side folder over to form a square with the center slightly open showing the filling.

Author: Chris Walker. This entry was posted on Wednesday, May 9th, 2012 at 8:47 pm. It is filed under Main Dishes, Mushrooms. You can follow any responses to this entry through the RSS 2.0 feed.

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