For a special Valentine's Day treat, serve these delicious and nutritious crepes.
Spinach-Potato Filling for Crepes
1 cup Cooked fresh spinach
1 cup Raw shredded potatoes
½ cup Onions, chopped
1 clove Garlic, minced
1 Tbs Olive oil
1 tsp Seasoned sauce
½ tsp Savory, dried
½ tsp Chicken-style seasoning
½ cup Jack "cheese" sauce (recipe below)
Oat Crepes (recipe below)
Cooking spray
Dash Paprika to garnish
Drain cooked spinach, squeeze out excess liquid, chop finely, and set aside. Shred and rinse potatoes. Drain well. Using a non-stick frying pan, sauté potatoes, onions, and garlic in oil. While the vegetables are cooking, add seasoned salt, savory, and chicken-style seasoning. When vegetables are tender, add spinach and continue cooking over med-low heat 5 minutes longer. Stir in ½ cup "cheese" sauce (see recipe below) and mix until well blended. Prepare crepes (recipe below). Spoon filling into crepes and roll up. Place seam side down in an oblong baking dish prepared with cooking spray. Garnish with additional "cheese" sauce and paprika. Serve immediately.
Variation: Can replace spinach with chopped broccoli florets.
Yield: 12 crepes
Jack "Cheese" Sauce
1 c Water
1 cup Cooked brown rice
½ cup Raw cashews, rinsed
1 Tbs Nutritional yeast flakes
1 ½ Tbs Fresh lemon juice
1 ½ tsp Salt
1 tsp Onion powder
¼ tsp Garlic powder
In a blender, combine water, rice, and cashews. Process until smooth and creamy. Add remaining ingredients and blend well.
Yield: 2 cups
Oat Crepes
2 cups Soymilk beverage, plain
¾ cup Whole-wheat pastry flour
¾ cup Quick oats
1 Tbs ENER-G® egg replacer
1 Tbs Oil
1 tsp Honey
½ tsp Salt
Cooking spray (optional)
Combine all ingredients in a blender and process until smooth. Let stand 10 minutes. Cook according to electric crepe pan instructions – or, coat a 10-inch non-stick frying pan with non-stick cooking spray. Preheat pan over med-high heat. Remove pan from heat and pour a scant 1/3 cup of batter into the middle of the pan. Quickly tilt the pan in a circular motion until the batter evenly forms an 8-inch crepe. Return the pan to the heat for about 1 minute or until the bottom of the crepe is lightly browned. Flip the crepe over and lightly brown the other side for about 30 seconds.
Yield: 12 crepes
Recipes © 2001 Tastefully Vegan written by Gerard and Kathryn McLane. Used with permission.
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