1.03.2011

crepes with shiitaki and cabbage

Crepes make great desserts, but they also make wonderful savory dishes.

Finding a vegan crepe recipe seems to have garnered quite a bit of headache as I've read many recipes where the authors try valiantly to create a vegan crepe.
 Honestly I don't understand all the fuss.

As a Hungarian, crepes were a dessert staple at our home, made with the eggs that most crepes call for. However, having been around a few crepes in my lifetime, the crepes I made for this meal were just as thin, as light, as tender as any made with eggs - and much simpler. You really only need flour and water. I used whole wheat pastry flour for these.

When making your crepe just keep your pan medium-hot but not burning hot and tilt the pan as you pour in the batter to get the thinnest possible crepe. I used a well-seasoned cast iron pan and had no difficulty. I brushed on a very thin layer of oil to keep them from sticking and when the edges were dry and curled up, flipped it.

I stuffed these with sauteed shiitaki and Brussels sprouts and baked them with a bechamel sauce.

I then finished them by topping them with sauteed red cabbage.

The CSA box got quite a workout and the crepes were delectable.

Cost Breakdown

flour: $1
vegan milk: $1
Brussels sprouts, garlic, onion: $3
cabbage: $2
shiitaki: $4
Total to make 10 crepes:
$11.00



8 comments:

  1. Eggs aren't necessary? That's great to know. These came out pretty thin from the looks of it.

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  2. I love the veggies going on in these, my fav's!! In fact, coincidently I just made a (vegan) Gingered Millet w shitake and cabbage among othher things.
    What about the flax egg thing? Do you think these crepes would benefit from that or are they perfect without it? I wonder if Millet or Quinoa flour would work, I'm off reg flour. ;)

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  3. The proof is in the puddin'..No eggs, Tender Branson.

    Gwen, the flax will not deter from the recipe at all, just enhance the nutrtional value. I don't know if it would benefit the crepes, but it would benefit the diner. Let me know if you try it. I love adding flax to anything I can, myself. For simplicity sake I wanted to see how these would come out using the least ingredients - and they are great.

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  4. I have been wanting to make vegan crepes for a while, so this is great. Can I make these without a cast iron skillet, or do I have to finally break down and buy one? :)

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  5. You need either a well-seasoned cast iron skillet or a non-stick one. A stainless steel one will not work well - if at all. It is way too prone to sticking.

    If you do break down to get a cast-iron one, you won't be dissapointed. But get a 12 or 15 inch one because it is more versatile. Did you know you also get iron into your diet using one? I have 6-7 cast iron pans and looovee them and use them constantly. I used to use non-stick, but I am so glad I took the plunge and bought a cast iron one. Remember, the more you use it, the better it gets.

    I recently bought this one:

    http://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=sr_1_1?ie=UTF8&qid=1294533102&sr=8-1

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  6. WOW, they TOTALLY look like traditional crepes! I can't believe they are sans eggs! AND I can't believe they didn't stick. GOOD to know!

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  7. I had sadly said goodbye to crepes months ago.I had no idea that you could make crepes without eggs! Let the eating begin!

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  8. Thanks for the information! You've inspired me to look into getting some cast iron pans! :)

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