Saturday, September 12, 2009
Spinach and Mushroom Crepes
The latest addition of VegNews (such an excellent magazine!!!) has a recipe for Louie's Cannelloni, No Baloney! It looks so amazing and we are having a few people from John's work for dinner this week so I think it will be a hit. The problem, I can't find Cannelloni at the grocery store. I do find Manicotti but after a little research, although they are often confused, they are not the same. A little more research found that Cannelloni and Crepes are very similar. So, before I attempt this recipe for guests, I thought I would give vegan crepes a try to see if it was a possibility.
I followed this recipe simply because it was the first to show up on a Google search. It doesn't have egg substitutes and includes very common, simple ingredients. I used almond milk instead of soy. I also added about a tablespoon more water to the batter after 3 very thick crepes were finished. It helped so much! My biggest challenge was feeling like I was getting the batter thin enough in the pan. The recipe says it will produce 16 crepes. Mine made 6! I am not sure how it would be possible to get 16. But, I was extremely happy with the 6 that came out! The flavor was sweet, doughy, and melt-in-your-mouth fresh.
My friend Miriam left me some tiny tomatoes and basil before she left town so I thought it would be nice to create something for the crepes out of these ingredients. I started with olive oil and half a red onion. I added 2 large garlic cloves and 1 large Portobello mushroom chopped. I sliced the tomatoes in half and chopped the basil and added these along with salt and pepper and a handful of spinach. This sauteed on low while I made the crepes.
I sprinkled Sesame Parm inside the crepe before wrapping them up.
I feel confident in making the Cannelloni's now that I am comfortable making crepes!