May 30, 2011: Gleegan Crepe Bake

bloody proficient crepes, I dared to experiment amongst a vegan, gluten-free version... on a weeknight. I figured it was worth a shot: later on all, I knew that French galettes used buckwheat flour together with I've enough of sense making 'cheesy' vegan sauces.

Actually most of the buckwheat crepe recipes that the meshing turned upwards used at to the lowest degree equally much plainly wheat flour equally buckwheat hence at that topographic point was nonetheless some substituting required. My smasher charge per unit of measurement wasn't quite equally impressive equally concluding fourth dimension (now 2 duds of nine crepes) but I was nonetheless satisfied - these crepes were tasty together with pliable. I merely establish that they needed to a greater extent than stone oil than their gluteny counterparts for fail-safe flipping.

Veganomicon's cashew ricotta to wearing clothing it up. It ended upwards merely a smidge astringent; side past times side fourth dimension I'd cut back the quantity of lemon juice. We had leftover filling, together with it was delish on toasted sandwiches amongst merely a driblet of agave nectar to residual the flavour.

this recipe)

crepe batter (inspired past times Veganomicon)
1 tablespoon vegetable oil
1 clove garlic, crushed
1 bunch spinach, chopped
1/2 loving cup raw cashews
juice of 1 lemon (I'd recommend halving this)
300g medium-firm tofu
1/4 teaspoon dry soil nutmeg
1/2 teaspoon salt

sauce
2 tablespoons vegetable oil
1 tablespoon cornflour
1 1/4 cups soy milk

Start past times making the crepes. Sift together the flours into a medium-large bowl. Gradually pour the milk together with stone oil over the flours, whisking equally yous go, until it makes a polish batter. Cover the bowl together with allow the batter to correspond 1-2 hours.

Heat upwards a fry-pan together with hand it a spraying of oil. Pour a 1/4 loving cup of crepe batter into the centre of the pan, using the dorsum of a spoon to gently spread it out into a circle of merely a dyad of millimetres thickness. When the crepe's visibly dried out around the edges, carefully flip it over. After roughly some other infinitesimal it should endure cooked; transfer the crepe to a plate together with repeat the procedure amongst the ease of the batter.

Use a nutrient processor for the crunchy topping. Grind the cashews to a coarse powder, together with then add together the remaining ingredients together with blend until good combined.

Next, ready the filling. Heat the stone oil inwards the fry-pan together with sauté the garlic together with spinach until the spinach has wilted - this volition alone accept a few minutes. Take them off the oestrus together with allow them to cool a little. In a nutrient processor, grind the raw cashews to a coarse powder. Add the spinach together with remaining filling ingredients together with whiz everything together until it's nicely combined.

This is in all likelihood a proficient fourth dimension to initiatory off preheating the oven - 180°C. Then instruct rolling! Place merely a tablespoon or 2 of filling along the centre of each crepe, scroll them upwards together with house them inwards a baking dish.

In a small-medium saucepan, brand the sauce. Start past times heating the oil, together with then mix inwards the cornflour to brand a polish paste. After it's been cooking a minute, gradually whisk inwards the milk, doing your best to avoid lumps (I added the milk inwards real small-scale batches to laid out with). Bring the sauce to the boil and, in 1 lawsuit it's thickened, accept it off the oestrus together with pour it over the crepes.

Sprinkle the crunchy topping over the sauce-slathered crepes. Bake them for close xxx minutes, or until the overstep is crisp together with golden.