Wednesday, May 26, 2010

It's Pronounced "Krepp"

My youngest enjoys when I make crepes - it's when she can correct my pronunciation. Three years of French and she thinks she's an expert....

What she doesn't argue is loving eating these things. For me, crepes are the most versatile thing because if it fits in there, it's all good. I've looked like a food genius numerous times because I managed to stuff the right things inside. This one in particular made everyone's day. And it's easy to make vegan, amen.

Broccoli Cheese Crepes

Batter:
Enough egg replacer to equal two eggs
1/3 cup or more water
8 Tbl. flour
dash salt

Heat oven to 375 degrees.

Mix egg replacer first, taking care to avoid lumps.

Add flour to the egg replacer. Slowly add 1/3 cup of water, mixing very well as you go. Add salt. Set aside.

Filling:
1/2 cup cooked brown rice
1 cup fresh broccoli, steamed until mostly soft
1 Tbl. butter
1 Tbl. flour
1 cup fat-free milk (or soy)
3/4 cup fat-free cheddar cheese
1 tsp. vegan Worcestershire sauce
2 tsp. Dijon mustard
Salt and pepper to taste

Melt butter in saucepan. Add flour slowly. Add milk, Worcestershire sauce, and Dijon and whisk to avoid lumps. Heat on a medium heat until the mixture begins to thicken, whisking constantly. Remove from heat and add broccoli, rice, and cheese. Season with salt and pepper. Set aside.

Heat a skillet sprayed with cooking spray over a medium heat. Pour 1/4 cup of the crepe batter into the pan and tilt the pan to spread batter over the bottom. (Note: if your batter doesn't spread easily, add water a tablespoon at a time until it's a bit thin.) Cook on each side about 45 seconds to a minute, until the crepe is browned slightly. Carefully remove each crepe, making sure not to stack them (they'll stick like crazy). Cool slightly.

Spoon the broccoli mixture right down the center of each crepe, making sure to leave about an inch of space on each end. Fold/roll and place seam-down in an ungreased baking pan. Sprinkle more cheddar on top. Bake about 5-10 minutes until cheese melts and insides are warm (I go for nearly 10 minutes).

You can serve this with a vegan hollandaise sauce, if you like.

2 comments:

Poetic Shutterbug said...

Oh, this sounds wonderful. I however have never been able to master the crepe. But, I will forward the recipe to my sis-in-law and she will hopefully make it for me.

Lori said...

It's not easy, Joanne. A really thin batter is the key - think almost like water.