What I Love About Crepes Is That They Are So Versatile And E

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What I love about crepes is that they are so versatile and easy to make! Today I made 🍄 𝐌𝐮𝐬𝐡𝐫𝐨𝐨𝐦 𝐚𝐧𝐝 𝐊𝐚𝐥𝐞 𝐂𝐫𝐞𝐩𝐞𝐬 but if you are not a fan of kale you can replace it with spinach 🥬
Serves 2 people (2 crepes per person)
What you’ll need
▪️1/2 cup flour, I used oat flour
▪️¼ cup tapioca starch or cornstarch
▪️¾ cup non-dairy milk, more if needed
▪️Salt to taste
Mix all ingredients in a bowl and pour just enough mixture to cover the bottom of a medium sized greased pan. Cook each side for about 2 minutes or until golden. Crepes will reduce a bit in size while being cooked
▪️½ cup cashews
▪️½ teaspoon nutritional yeast
▪️½ teaspoon salt
▪️½ teaspoon vinegar
▪️¾ cup non-dairy milk
▪️Pinch of pepper
Boil water in a small saucepan, add cashews and remove from the heat. Let them soak for 15 minutes. Transfer cashews, nutritional yeast, vinegar, salt and 1/3 cup of milk and process in a food processor. Add the rest of the milk and adjust seasoning to taste
▪️8 oz mushrooms
▪️4 cups of chopped kale, stems removed
▪️1 garlic clove, minced
▪️1 teaspoon avocado oil
▪️Pinch of dried thyme or oregano, optional
▪️Salt and pepper to taste

In a small bowl, add kale and ½ teaspoon avocado oil and massage kale with your hands to give it a softer texture and gentler flavor.
Heat the rest of the oil in a pan and sauté garlic for 1 minute, add mushrooms, herbs and sauté for 3 minutes. Stir kale and cook for 1 more minute. Lastly, remove from the heat and add half of the sauce and stir.
Fill crepes with mushroom and kale mixture and place over a plate with more sauce