Savory crepes filled with mushrooms & cashew cream
Servings: 4
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Ingredients
- 1 ½ cup (3 dl) flour
- ½ tsp baking soda
- ½ tsp salt
- 2 ½ cup (6 dl) oat milk (or other non-dairy milk)
- 2 tbsp sunflower oil (or other neutral oil) + 1 tbsp
- 2 cup (2,4 dl) soaked cashews
- 1 ½ cup (1,8 dl) water
- 1 clove of garlic
- 1 tsp salt or to taste
- 4 medium-sized portobello mushrooms, sliced
- one handful finely chopped parsley
- one handful pine nuts
Instructions
- Start with making crepe batter. In a medium bowl, combine flour, baking soda, salt, oat milk, and 2 tbsp sunflower oil. Whisk until no lumps remain.
- Cover the batter and set aside, at room temperature.
- To make cashew cream, place soaked cashews, water, a clove of garlic, and salt to taste in a food processor or a high-speed blender and blend until smooth.
- Saute sliced mushrooms in a pan with oil and salt. Saute until they soften and give off their liquid.
- Add cashew cream to the pan, finely chopped parsley, and stir to combine.
- Cook for a few minutes. Set aside.
- Preheat a frying pan or a crepe pan, add a little oil, so it doesn't stick.
- Pour ⅛th of batter into the pan. Distribute it quickly across the surface.
- Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.
- Cook the other side for about a minute.
- Repeat until all the batter is finished.
- Place 2 tbsp of mushroom-cashew filling into the center of each crepe, wrap and top with pine nuts.
- Serve and enjoy.
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