Mushroom Crepes with Vegetarian Sauce
Details
- Serving Size: 8
- Vegetarian: True
- Weight Watchers: 5 Points
Cuisine
- Mediterranean
- French
- European
- morning meal
- brunch
- breakfast
Ingredients
- ½ cup canned corn
- 1-2 tbsp chopped chives
- 1/2 cup chopped dill
- 2 eggs
- 2-3 garlic cloves, mashed
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/3 tsp ground pepper
- ½ cup low fat sour cream
- 300g mushrooms
- Oil – for frying
- 1 big onion, chopped
- 1/2 cup chopped parsley
- a pinch of sea salt
- sea salt, to taste
- 1tsp sweet paprika
- 250 ml water
- 1/2 cup white wine
- 200g whole wheat flour
Instructions
Crepes
Add the water and mix well (you can also use a hand-held mixer).
Sprinkle the flour while continuously whisking/mixing until it has the right consistency.
Pour the batter in 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 with a spatula, turn and cook on the other side. Repeat the process until you use up all the batter. Makes about 8 crepes.For the filling
Add the mushrooms and wine in your food processor. Blend until you get a thick paste.
Heat some 1 tbsp oil in a large saucepan.
Add the chopped onion. Sauté until golden, then add the mushroom paste and corn.
Add spices.Cook for 15 minutes ten add the chopped dill and parsley and cook for another 5 minutes.
Let it cool for at least 10 minutes before assembling the crepes.Fill the crepes using about 1 ½ tbsp of filling / crepe.Sauce
Mix last four ingredients and pour sauce over the vegetarian mushroom crepes.
Personal Tags
Tags easily organize this recipes in your Preferences
Comments