Date: Tue, 20 Dec 94 08:13:00 EST
From: "Von Balson, Kathleen" (VBalson@IT.jea.ci.jax.fl.us)
4 cups quartered mushrooms
salt/pepper to taste
1 large onion, chopped
2 bunches spinach, trimmed and chopped
(frozen spinach works fine too)
1 bunch scallions, chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil or dill
(I used 2 tbsp. dried)
2 large tomatoes, chopped (fresh only!)
8 Basic Crepes
3 tbs. rice
1 cup rice milk
seasonings to taste
1/4 cup onion, chopped or minced finely
In a large skillet, saute mushrooms quickly in balsamic vinegar or cooking
sherry until browned. Season to taste. Remove mushrooms from skillet and
set aside. Wipe down skillet, saute onion in vinegar or sherry, when
translucent and tender, add spinach. As spinach wilts, add scallions,
parsley, basil or dill. Continue to saute until vegetables are tender and
little liguid remains. Add chopped tomatoes and saute for a few minutes to
heat through. Add reserved mushrooms. Taste and adjust seasonings.
For sauce, put into blender rice, rice milk seasonings, and onion. Process
until smooth. Transfer to a small saucepan and heat through. Preheat oven
to 350 F. Roll up crepes with filling, place side by side on a baking
sheet. Pour white sauce over crepes and heat for 10 to 15 min in oven.
When I make the crepes, I always end up with 11 or 12, not 8. On Sunday, it
worked out perfectly, I had 12 crepes and all the filling used up. Credit
goes to JULAGAY (address name, there was no *regular* name) for the white
sauce. I found it in the archives and it worked great!
Egg sub. to equal 4 eggs
1 1/4 cups water
1 cup rice milk
1/2 tsp salt
2 cups whole wheat pastry flour or unbleached white flour
Put all ingredients in a blender or food processor and blend at high speed
for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should
have consistency of heavy cream. If necessary, thin with more liquid.
To cook crepes, heat an omelet or crepe pan on low heat for a few minutes.
No need to add oil, these cook fine without it. Remove from heat, pour in
3 or 4 tablespoons of batter and tilt pan so batter coats the bottom. Put
pan on burner, cook crepe for a few minutes over medium low heat until
lightly browned or batter begins to bubble. Flip crepe over and cook other
side for about 30 sec. Gently remove and place on a plate. Repeat process
with remaining batter, stacking crepes as they're cooked. Use with favorite
breakfast, dinner or dessert crepe filling.
Note: I didn't notice this until I started typing this in, but I didn't
cook mine on med-low heat. I heated my pan on med-high and turned it down a
notch when ready to cook. They turned out fine, didn't stick and the edges
were just a little crispy (the way I like 'em).