Monday, September 5, 2011

Crepes with Seitan, Mushrooms and Spinach in a Cream Sauce

This was my first attempt at making crepes. I had the help of the Maxim Crepe Maker - a very nifty gadget!  The manual for the crepe maker includes this basic batter recipe, which i used:

Basic Batter
They keep for weeks in the freezer, days in the refrigerator.
Batter can be used immediately. However, an hour or two standing
time will produce slightly more tender crepes. Or, refrigerate batter
up to three days for use as needed.

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 Tablespoons butter or margarine, melted

 Place ingredients in blender container in the order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth. Or, mix in bowl with wire whisk or mixer, first combining flour and eggs, adding liquid gradually. Beat until smooth; add other ingredients. Makes about 16 crepes.
The first few crepes!  The gadget works by heating a nonstick round surface which is dipped into the batter for a few seconds to evenly coat and then it is flipped over and set flat.  A light indicator lets you know when its done (along with browning and curling edges) and then you hold it upside down and the crepe falls right off onto the plate.  I only had 2 stick to the surface and I just used a spatula to help it along.

 The Filling! 

Seitan, Mushrooms and Spinach in a Cream Sauce
Everything is approximate.  I created this on the fly using what I had on hand.

1/4 of a sweet yellow onion, chopped
8oz. Seitan (wheat gluten "fake meat"), chopped
8oz. Mushrooms, coarsely chopped
a couple handfuls of spinach, coarsely chopped
1T olive oil
2T butter
1 garlic clove, minced
1-2 T Dry Vermouth
1-2T flour
1/4 C Half and Half
Worcestershire Sauce, or to taste
Salt and Pepper to taste
Coat a frying pan over medium heat with olive oil and half the butter.  Sautee the onion for a few minutes then add Seitan, stirring often. Cook until Seitan starts to brown.  Add mushrooms, the rest of the butter, garlic, and dry vermouth.  Cook until the mushrooms shrink and release their juices.  Push the food to one side so the liquid collects on the other side and mix the flour into this well, creating a roux.  Next, add the half and half and mix it well, then mix it back with the food until everything is coated.  Add the spinach and stir often until it is just softened (you don't want to overcook spinach).  Adjust flavor with Worcestershire, salt and pepper.

I smeared a little bit of Chinese-style chili sauce on top, but any chili one likes will probably taste good.
 (yes, I'm talking about Tapatio..)

Ahh, the sweet taste of success!!

No comments: