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Mushroom Crepes with Vegetarian Sauce

8 servings 45 minutes Source

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

Instructions

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.

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