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Akasha's Dandelion Buckwheat Crepes With Leeks And Wild Mushrooms

Ingredients

1 large egg

½ cup liquid egg whites or 4 fresh egg whites

1 ½ cups Silk® Soymilk Plain

¼ cup water

½ teaspoon fine sea salt

¾ cup unbleached all-purpose or white spelt flour

¼ cup buckwheat flour

¾ cup finely chopped dandelion greens

Vegetable cooking spray and melted unsalted butter for cooking

 

Filling

2 tablespoons unsalted butter

1 leek, white and pale green parts, halved lengthwise, cleaned, and thinly sliced

1 pound shiitake mushrooms, stemmed, cleaned, and sliced

1 pound wild mushrooms, stemmed, cleaned, and sliced

2 cups finely chopped dandelion greens

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

¼ teaspoon freshly ground white pepper

 

To Assemble

1 cup low-fat ricotta or soft goat cheese

¼ cup Dijon mustard

1 cup shredded Gouda or goat cheese

Vegetable cooking spray and melted unsalted butter, for cooking

Instructions

To prepare the crepes, lightly beat the egg with the egg whites in a medium-size bowl.  Whisk in the soy milk, water, and salt.  In a separate bowl combine the spelt and buckwheat fours.  Whisk in the liquid ingredients.  Add the chopped dandelion leaves.  Transfer to an airtight container and refrigerate for at least 30 minutes or longer while you make the filling.

 

To make the filling, heat the butter in a 10-inch skillet over medium heat.  Add the leeks and cook for 5 minutes.  Add the shiitake and wild mushrooms and cook until tender.  Add the dandelion greens, thyme, salt, and pepper, and cook for an additional 3 -5 minutes, or until the greens are wilted.  Set aside.

 

To cook the crepes, heat a nonstick crepe pan or skillet over medium-low heat.  Coat the pan with cooking spray and brush the pan lightly with butter.  Stir the crepe batter and pour 1/4 cup of the batter into the center of the hot pan, swirling the pan so the bottom is evenly coated with batter.  Cook the crepe until the top appears dry, about 1 minute.  If the first crepe looks too thick, thin the batter with a tablespoon or two of water.  Using a small spatula, gently lift the crepe, flip it, then cook another 40-60 seconds.  Transfer the crepe to a parchment-or wax-paper-lined plate.  Repeat with the remaining crepe batter, layering each crepe with a paper towel.

 

To assemble the crepes, mix the ricotta and mustard in a small bowl.  Spread some of the ricotta, followed by some of the Gouda and some of the mushroom-dandelion mixture along the lower third of a crepe.  Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center.  Roll the crepe away from you a couple of times to make a bundle, ending with the seam side down.  Repeat with remaining crepes and filling.  To finish cooking the prepared crepes, heat a nonstick crepe pan or skillet over medium-high heat and coat with cooking spray and a brush of melted butter.  Cook each crepe, fold side down first, 2-3 minutes each side, until cheese is melted and crepe is a bit crispy.  Keep crepes warm in a 200˚F oven while you are finishing the crepes.  Serve immediately.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association