Crepes filled with vegan cheese and wood ear mushrooms

Ingredients

• 200 g all-purpose flour (or spelt, buckwheat, quinoa or oat flour)
• 25 g cornstarch
• 2 tablespoons vegan butter
• ¼ teaspoon salt, plus a pinch for the filling
• 300 ml water
• 120 ml soy milk
• ¼ teaspoon xanthan gum (optional)
• 6-8 tablespoons labneh or vegan cream cheese
• 20 g dried wood ear mushrooms
• 1 teaspoon olive oil, plus a little more for the skillet
• 1 garlic clove, germ removed
• 1 small scallion (or chives)

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Soak the mushrooms in plenty of warm water for 15-20 minutes (they'll grow a lot). Chop the scallion and garlic.
2. For the crepes, blend the flour, cornstarch, vegan butter, salt, water, soy milk and xanthan gum into a smooth batter (if you're not using xanthan gum, use less water).
3. Heat a small or medium skillet over medium-low heat with 1 teaspoon of oil, spread with a paper towel. Pour in 3-4 tablespoons of batter and quickly spread it over the whole bottom in a thin layer.
4. Cook for about 3 minutes per side, just until set and lightly browned (if the edges dry out too much, lower the heat). Transfer the crepes to a covered plate.
5. Cut the mushrooms into smaller pieces and sauté them with the garlic, scallion and salt in a medium skillet over medium-high heat for a couple of minutes.
6. Spread 1 tablespoon of vegan cream cheese on each crepe, put some of the mushrooms on one side and roll it up. Place them seam side down.
7. You can warm them all together in a large covered skillet over low heat, or in the microwave. Serve hot. If you can't find wood ear mushrooms, use dried shiitake.

Nutrition facts

Approximate, per serving (about 135 g). Calculated with data from USDA FoodData Central.