Vegan Buckwheat Crepes with Creamy Mushroom Filling
Buckwheat crepes, known as galettes are a traditional main meal in parts of France. We are happy to offer this vegan version, as it is one of our favorite meals to enjoy. This time we made a creamy mushroom filling.
Yield: 4 very big galettes or 5-6 smaller ones
Ingredients:
for the buckwheat crepes:
- 2 egg replacements
- 3/4 cup buckwheat flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon cornstarch
- 1 &1/4 cups water possibly 1/4 cup more
for the creamed mushroom filling:
- 1 large onions, chopped
- 2 tablespoons oil
- 10 ounces mushrooms, cleaned and sliced
- 1/2 cup soy cream
- tarragon or Italian herbs, chopped
- salt and pepper to taste
- 1 tablespoon cornstarch
- 1/4 cup dry white wine
Directions:
It is best to make the crepe batter 2-3 hours before.
to make the batter for the crepes:
- Place the 2 flowers in a large mixing bowl.
- Add the salt and cornstarch.
- Prepare the egg replacements (I used Orgran No Egg – 2 teaspoons no egg powder with 4 tablespoons water then whisked to a frothy mixture).
- Pour the no egg mixture into the flours, add the water and oil, and mix with a fork to a smooth consistency.
- Cover and allow to rest.
to make the mushroom filling:
- Heat the oil in large frying pan.
Saute the onions.
- Add the mushrooms and saute until soft.
- Add the herbs salt and pepper.
- Mix the cornstarch in the white wine.
- Add the soy cream and then the wine mixture.
- Stir until the sauce becomes thick, then turn the heat down to low.
to make the crepes:
- Stir the batter and check the consistency. If it is too thick, add a bit more water. It should be a medium thin, mixture.
- Heat a crepe pan.
- Spray evenly with oil.
- Pour 1 ladle full of batter onto the crepe pan. Gently rotate the pan to spread the batter.
- As the top of the crepe becomes dry, gently shake the crepe pan to loosen the crepe. Carefully check the bottom of the crepe by lifting an edge with a spatula. As it is crispy golden, it is done. Shake the crepe onto a large plate to be filled.
- Traditionally the galette is filled in the center then each side folder over to form a square with the center slightly open showing the filling.