Mushroom Crepes with Vegetarian Sauce
Mushroom Crepes with Vegetarian Sauce is a lacto ovo vegetarian recipe with 8 servings. This breakfast has 184 calories, 7g of protein, and 6g of fat per serving. For $1.03 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista requires ground coriander, cream, ground pepper, and parsley. 64 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is pretty good. Similar recipes include Mushroom Crepes, Vegetarian Mushroom Shepherd's Pie, and Bailey's Irish Cream Crepes With Creme.
Servings: 8
Ingredients:
½ cup canned corn
1-2 tbsp chopped chives
1/2 cup chopped dill
2 eggs
2-3 garlic cloves, mashed
1 tsp garlic powder
1/2 tsp ground coriander
1/3 tsp ground pepper
½ cup low fat sour cream
300g mushrooms
Oil – for frying
1 big onion, chopped
1/2 cup chopped parsley
a pinch of sea salt
sea salt, to taste
1tsp sweet paprika
250 ml water
1/2 cup white wine
200g whole wheat flour
Equipment:
whisk
blender
frying pan
food processor
sauce pan
Cooking instruction summary:
Crepes:
- Whisk the eggs.
- Add the water and mix well (you can also use a hand-held mixer).
- Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
- Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
- Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter. Makes about 8 crepes.
For the filling:
- Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
- Heat some 1 tbsp oil in a large saucepan.
- Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
- Add spices.
- Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
- Let it cool for at least 10 minutes before assembling the crepes.
- Fill the crepes using about 1 ½ tbsp of filling / crepe.
Sauce:
- Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.
Step by step:
Crepes
1. Whisk the eggs.
2. Add the water and mix well (you can also use a hand-held mixer).
3. Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
4. Heat some oil in a frying pan over medium-high heat. Grease the whole surface of the pan and then pour the oil in a cup. You’ll be reusing it.
Pour the batter in the pan, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter. Makes about 8 crepes.For the filling
1. Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
2. Heat some 1 tbsp oil in a large saucepan.
3. Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
4. Add spices.Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
Let it cool for at least 10 minutes before assembling the crepes.Fill the crepes using about 1 ½ tbsp of filling / crepe.Sauce
1. Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.
Nutrition Information:
covered percent of daily need
