Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Crepes with Mushrooms

This recipe is from F&W – it’s a bit of work, and so worth it! The cream sauce is amazing!

FILLING:

  • 2 tbsp butter
  • 1 lb wild mushrooms, chopped
  • 1 tsp thyme
  • 1 garlic clove

• 1 tbsp chopped parsley

  • Salt & Pepper

SAUCE

• 1 tbsp butter

• 1 tbsp flour

• 1 c heavy cream, divided

• 1/4 tsp nutmeg

• Sea salt

CRÊPES

• 4 leggs

• 1 c milk

• 1 c flour

• Butter

• 1 tsp salt

• Salad

Make the filling:

In a large skillet, melt 2 tbsp butter over moderately high heat. Add mushrooms, thyme, and garlic. Cook until mushrooms are tender and lightly browned, about 15 minutes. Stir in parsley and season with salt and pepper.

Make the sauce:

In a medium saucepan, melt 1 tbsp butter over moderate heat. Whisk in flour until combined. Gradually whisk in 1/2 c cream and simmer until thickened, about 2 minutes. Gradually whisk in remaining 1/2 c cream, nutmeg, and 1/2 c of the mushroom filling. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes. Transfer to a food processor or blender and puree until smooth. Return sauce to pan and season with salt. Keep warm.

Make the crêpes:

In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter. Add one-fourth of the batter, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes. Using a spatula, flip crêpe and cook until browned.

Transfer to a plate and top with 1/4 mushrooms and salad greens. Drizzle with some mushroom sauce, and garnish with thyme, salt, and pepper. Repeat procedure to make 3 more crepes. Serve immediately.

Serves 4.

Buckwheat Crepes

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This recipe is from David Lebovitz’s My Paris Kitchen, so easy and tasty!! Make the batter the night before. You can fill them with sweet filling or savory. My favorite is Emmenthal Cheese, bacon or Proscuitto and some green onions!

Ingredients:
1 1/2 c buckwheat flour
1/2 tsp salt
2 1/4 c water
2 eggs

Combine ingredient in a bowl, whisk well, cover and refrigerate at least one hour.

Brush a 10 inch skillet or crepe pan with butter, heat over medium heat. Whisk batter. Pour 1/4 c batter into hot pan, lifting and turning to spread evenly over the bottom of the pan. Cook 3 – 4 minutes, flip and cook 3 – 4 more minutes.

If you are adding filing you can do it when you flip then over. Or you can cook up the whole batch and stack separating with wax paper. Then jut reheat 1 minute on one side, flip and add filling.

Makes about 12 crepes.