Thursday, 28 February 2013

Stuffed Crêpes with White Wine and "Cream" Sauce

Whoops, there's a hair on the camera.

Unfortunately, I currently don't have an oven, so I couldn't bake it with "cheese" on top, but I bet it would taste even better if you did that. Still, very delicious.

Serves 2-3 hungry people

You need to have:

For the crêpes:
250g plain flour (though you can mix normal and whole meal flour, too) 
2 tsp soy flour or any other egg replacement
pinch of salt
500 ml soy milk
maybe some water
THERE WILL MOST LIKELY BE LEFTOVER BATTER, from which, however, you can make lovely dessert crêpes.

For the stuffing:
1 block of (preferrably firm) tofu
1 big carrot
handful of fresh basil, chopped
handful of fresh parsley, chopped 
1-2 tsp lemon juice   
1 tbsp tomato paste
1-2 tbsp soy sauce   

For the sauce:
1 onion, diced
1-2 garlic cloves, crushed
1/2 cup white wine
1 tsp vegetable stock
1 tbsp nutritional yeast
200-250 ml soy cream
herbs like thyme, basil, majoram...
salt and pepper to taste 

You need to do:

First, prepare the batter for the crêpes, because it needs to sit for at least half an hour. Just mix everything apart from the water. The batter should be very liquid, somewhere in between cream and milk. Add water until you have that consistency. Now put in the fridge. 

In the mean time, you can prepare stuffing and sauce. 

For the stuffing, break your tofu into little pieces with your hands. Peel and grate the carrot. Mix with tofu, herbs, lemon juice and tomato paste. Add soy sauce to taste.This will leave you with something that tastes a lot better, than it looks. Set aside.
For the sauce, heat oil in a pan and fry onions and garlic for a good 5 minutes until cooked. Turn heat to very high and add the white wine. It should make sort of a hiss when you pour it in. Add the stock cube and nutritional yeast and stir well. Turn down the heat a little and add cream and a good teaspoonfull of each herb. In my opinion, thyme goes especially well with this, so I added some more of it. Add salt and pepper to taste and set aside with a lid on.

Now the crêpes. Heat oil at low medium heat in a non-stick pan and wipe with a kitchen towel, so it is only very thinly greased. Pour in a good 2 tbsp of the batter and spread evenly in the pan by shaking it or by spreading the batter with the spoon. Wait until the surface has become dark and firm. Flip over. 

Now, since I don't have an oven, I put some stuffing in the middle of the crêpe and then kind of closed it like a burrito. I fried it on low heat from both sides until I was sure the stuffing was warm (which was about 5 minutes), flipping over repeatedly so nothing would burn.
In the end it looked like this:
Now all you have to do is serve with the sauce. You might have to reheat it a little, though.

If you have an oven, however, I think it would be evern better if you made all the crêpe burritos you can get out of your stuffing, placed them in an oven dish and covered them with sauce and some fake parmesan cheese. Or breadcrumbs. Or anything else, you see fit. Then bake 10-15 minutes until au gratin. 

Well, for me it was just the crêpe and sauce pas au gratin. Still tasted great.

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