Mushroom Crepes with Vegan/Vegetarian Sauce

Note: The desired consistency for the crepe batter should be like yogurt—not too thick, not too thin. You may need to add more flour or water, it depends.

Whisk the eggs in a mixing bowl. Add the water and mix well (you can also use a hand-held mixer).

Sprinkle in the flour while continuously whisking/mixing until it has the right ‘yogurt-like’ consistency.

Heat some oil in a frying pan over medium high heat. Grease the whole surface of the pan and then pour the oil into a cup. You’ll be reusing it.

Pour the batter into 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 the bottom with a spatula, turn it over and cook on the other side. When done, set it on a plate. Repeat the process until you use up all of the batter.

For the filling:

Add the mushrooms and wine into the bowl of your food processor. Blend until you get a thick paste.

Heat 1 tablespoon of oil in a large saucepan over medium heat.

Add the chopped onion. Sauté until golden, then add the mushroom paste and corn. Add spices (coriander, garlic powder and paprika), salt and pepper.

Cook for 15 minutes then add the chopped dill and parsley and cook for another 5 minutes. Remove from heat and let it cool for at least 10 minutes before assembling the crepes.

Fill the crepes using about 1 ½ tablespoon of filling per crepe.

Serve as is or with one of the following sauces!

Optional sauces:

Vegetarian sauce:

Mix together all of the vegetarian sauce ingredients and then pour sauce over the mushroom crepes.

Vegan sauce:

Mix together all of the vegan sauce ingredients and then pour sauce over the mushroom crepes.