Asparagus and Mushroom Crepes

Reprinted with Permission from Rachel Carr of Six Main

Crepe Batter*:

1 Cup Gluten-Free All Purpose Flour

1/2 Cup Water

1 Teaspoon Coconut Oil

1 Teaspoon Light Agave Nectar

Pinch Salt

Filling:

1 Tablespoon Olive Oil

1 Bunch (Approximately 3/4 Pound) Asparagus

6 - 8 Shiitake Mushroom Caps, Sliced into Strips

1/4 Large Red Onion, Diced

1 Clove Garlic, Minced

Salt and Pepper, to Taste

Hollandaise Sauce:

1/2 Pound Firm Tofu

1/2 Cup Water

1 Tablespoon Nutritional Yeast

1/4 Cup Olive Oil

1 - 1 1/2 Teaspoons Salt

2 1/2 Tablespoons Lemon Juice

1/8 Teaspoon Cayenne Pepper

1/8 Teaspoon Paprika

1/8 Teaspoon Turmeric (Optional) for Color

To Finish:

Fresh Tarragon, Chives, Scallions, or Parsley, Chopped (Optional)

Whisk together all the ingredients for the crepe batter, until smooth, and set aside.

Prepare the filling by heating the oil in a saute pan over medium heat, and cook all the vegetables until aromatic and slightly soft; 8 - 10 minutes. Add salt and pepper to taste. Remove the pan from the heat but keep the filling warm.

The hollandaise sauce is made by tossing everything into the blender and pureeing until completely smooth. This can be prepared up to 5 days in advance if stored in the fridge.

Return your attention to the crepe batter, and add up to 1/4 cup of additional water if it has thickened further. It should be the consistency of loose pancake batter, thin enough to spread easily over your pan. Heat a crepe pan or medium skillet with a flat bottom over medium-low heat, and whip the surface very lightly with coconut or olive oil. You don't need much to prevent it from sticking.

Ladle or pour about 1/4 - 1/3 cup of crepe batter into the pan and swirl it around until the bottom is completely covered. Cook until very lightly browned and the edges begin to curl. Flip the crepe, either using a snap of the wrist or a spatula, and cook the other side briefly, just one or two minutes longer. Slide the finished crepe out of the pan and onto a plate. Fill with the hot mushroom and asparagus mixture, spoon a dollop of the hollandaise on top, and either roll the crepe up or simply fold it in half. Top with an additional drizzle of hollandaise sauce and a sprinkle of fresh herbs, if desired. Repeat until the batter and filling have been used up.

Makes 4 - 6 Filled Crepes

*To convert these to sweet crepes, increase the agave to 2 tablespoons and, obviously, use a more dessert-like filling!

©Hannah Kaminsky http://www.BitterSweetBlog.com