[Vegan Stuffed and Rolled French Pancakes]
[Vegan Cream Filling with Swiss Cheese and Mushrooms or Chicken Livers...Mushrooms...of course...]
...a few weeks ago I made some sweet flambéed crêpes...but these are a savoury variety...and this is actually two recipes as the filling is a variation of the
VEGAN FONDUE AU GRUYÈRE
...so first you need to make the
VEGAN PÂTE À CRÊPES...
...just blend that up...Julia says
"The batter should be a very light cream, just thick enough to coat a wooden spoon..."
...lightly oil your crêpe pan...I don't have one...so I'm just using the Man's birthday skillet...
...and pour in the batter...and swirl it around the pan...
...Julia says...
"If, after making your first crepe, it seems too heavy, beat in a bit of water, a spoonful at a time..."
...then when the top looks a bit dry/cooked...
...loosen the edges with a fork or spatula...
...Julia's instructions for flipping...
"grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan."
...and then just cook that side for a minute or so...
...and then repeat the process...oil the pan...
...pour the batter...
...swirl and cook...
...flip...
...and continue until you have used all the batter...
...then make your
VEGAN FONDUE AU GRUYÈRE...
...meanwhile...sauté the mushrooms or chicken livers in the butter...
...I deglazed the pan with a little bit of white wine...but that's not in the recipe...
...then...season to taste, and substitute for half of the cheese in the master recipe...
...then you stuff and roll...so take a crêpe...
...and spoon the filling on the lower third...
...then Julia gives a couple of options...you can saute in vegan butter and sprinkle with parsley...or do like I did and arrange in a shallow baking dish...
...cover with sauce...and run it under a broiler...
...I did not broil mine though...
...just sprinkled with parsley...
...and served with spinach and polenta...
...it's really a pretty dish...
...the nice stuffing...
...and it's really really delicious...
Substitutions:
...so you'll need the Subs from the
VEGAN PÂTE À CRÊPES...
Flax Seed Goo for the eggs
Earth Balance for Butter
Almond Milk for the milk
...and...the Subs from the
VEGAN FONDUE AU GRUYÈRE
Earth Balance for Butter
Almond milk for the cream
Flax Seed Goo for the egg yolk
Vegan Cheese for the cheese
...recipe here:
Mastering the Art of French Cooking p. 195...
...and here...
Mastering the Art of French Cooking p. 202...
Looks quite yummy. Not something I normally think of to cook though. Love, K
ReplyDelete