Apple sage crepes

I finally got around to making crepes again. I think Shane's infected me with his raw fruit allergies and I needed a recipe to use up some apples I had sitting around.



Crepes
1/2 c. whole wheat pastry flour
3/4 c. + 2 tbs. soy milk
1 tsp. unrefined cane sugar
pinch of salt
2 tbs. soy flour
1 tsp. cornstarch
2 tbs. canola oil or melted EB


Mix everything together gently, then let rest in the fridge for about 30 minutes. Fry up in a non-stick skillet. This will make 5 to 6 - 6" crepes. They can be used as savory or dessert crepes.

I went for a filling of Field Roast apple sage sausages, diced Fuji apple, asparagus, and watercress. It's seasoned with sage, rosemary, cinnamon, nutmeg, salt, and black pepper.

The lemon herb sauce starts with a roux of 1 tbs. olive oil and 1 tbs. flour. Then I added about 1 1/2 c. soymilk, a couple tablespoons of lemon juice, nutritional yeast, sage, salt, and black pepper.

4 comments:

Village Vegan said...

Yayy!! I was hoping you would post this recipe. They look delicious.

Shaudi said...

Shane doesnt like raw fruit?!?!?! what's next! I need you teach me the art of making pretty crepes mine did not turn out as lovely as yours!

mel said...

He likes them, but a lot of fruit messes up his mouth if he eats it raw. It used to just be honeydew and cantaloupe for me, but now it's apples, nectarines, watermelon...it's sad!

mel said...

Also, creamy sauce is great at hiding imperfections! I had to squash the crepes to hold their shape since I overstuffed them, but the sauce makes it look all pretty!