Basic Crepes
Black Bean Pancakes with Corn Salsa and Roasted Red Pepper
Black-Eyed Pea Pancakes With Potato Filling
buckwheat pancakes
Chickpea Crepes with Spinach Stuffing and Mushroom Sauce
Corn and Potato Pancakes
Flax Pancakes
Hotcakes
Multi-grain pancakes
10 Mushroom and Leek Crepes

Basic Crepes
Depending on the size of the pan, 12-20

1-1/2 cups unbleached or whole wheat pastry flour
1/2 teaspoon salt
4 teaspoons sunflower or other light oil
2-1/2 cups soy milk

*Mix the flour and salt together in a large mixing bowl. Combine the oil
and soy milk, then pour the mixture into the flour. Using an egg beater or
electric mixer, mix just until smooth. Heat an 8" or 10" frying pan until
a drop of water will sizzle on the surface. Keep heat at medium. *Holding
the pan in one hand, pour one-fourth cup (use one-third cup for larger
pan) of batter into the pan and quickly turn the pan in all directions
until the bottom is completely and evenly coated with batter. *Let cook
for about a minute or until the crepe is golden brown. Loosen the edges of
the crepe from the pan and turn over with a spatula or pancake turner.
Cook for another minute, then slide onto a dish until ready to use.
*Repeat with remainder of batter, stacking the finished crepe on the dish.
When ready to serve, place a crepe on the serving plate, and distribute
the filling just slightly off center, along the entire length of the
crepe, then roll it up and serve. Ladonna CVC


Black Bean Pancakes with Corn Salsa and Roasted Red Pepper
Sauce

2 cans prepared black beans
1/4 cup plain wholemeal bread crumbs
1 red onion, chopped
1/4 cup chopped fresh cilantro
2 jalapeno peppers, seeded and chopped
4 cloves of garlic, minced
4 red bell peppers
1 cup roasted corn
3 Tbsp chopped cilantro
1/3 cup chopped red onion
1/4 lime juice

Roast fresh red peppers under broiler until skin is blackened. Seal
peppers in an air tight bowl, or plastic bag for 20 minutes and then peel
off skin. Drain both cans of black beans and then mash them using fork or
blender. Chop cilantro, onion, jalapeno pepper and mix into black beans.
Add breadcrumbs and mix well. Season with salt and pepper to taste.
Lightly oil a saute pan and drop large spoonfuls of batter when pan is
smoking hot. Flatten batter with spatula. Cook pancakes two minutes on
each side. For Corn Salsa: To roast corn, drain well if frozen, place in
dry, hot saute pan and saute until browned. Combine one chopped jalapeno,
3 Tbsp cilantro, 1/3 cup onion, and roasted fresh or frozen corn with lime
juice. Chill. For Red pepper Sauce: Puree peeled and seeded red peppers,
add salt and pepper to taste. Keep warm in a sauce pan until needed. If
sauce is too thick, thin with soy milk if desired. Assemble by spooning
about 1/4 cup of red pepper sauce on plate. Top with 3-4 pancakes. Garnish
with the roasted corn salsa. Serves: 4 From


Black-Eyed Pea Pancakes With Potato Filling

Making this pancake is a very challenging task. It didn't work the first
few
times I attempted to make it, but this dish is worth the trouble. It has a
very unique flavor.

1-1 1/2 cup black eyed peas
fresh parsley
garlic, minced
ginger root, minced
salt
hot pepper (opt.)
cayenne (opt.)

Filling:
2 lbs. red or white potatoes
1 large onion, chopped
cayenne
1-2 Tbsp. mustard seeds
1/4-1/2 tsp. turmeric
salt
oil

Soak black-eyed peas overnight in twice as much water. Several hours
before the dish is to be cooked, drain and puree the beans in a blender or
food processor with water until you reach a soupy consistency. Let sit at
room temperature for several hours at this stage to "ferment" and turn
sour. Add salt, garlic, ginger, parsley,and any other seasonings of your
choice (including hot pepper and cayenne and even coriander if you wish).

Chop the potatoes into bite-sized chunks, leaving the skin on. In a
skillet heat the oil on medium. Add the mustard seeds and cook until the
seeds pop and dance. Add potatoes, turmeric, cayenne and anything else you
prefer. Cover, stirring occasionally to prevent burning. Cook for 15
minutes or until potatoes are cooked. Remove from heat and set aside.


Chop onions and cook in oil until translucent. (The onions need to be
cooked
separately to prevent the potatoes from getting slimy). Add to the
potatoes.


Lightly oil a clean skillet. A well-seasoned cast iron pan works best.
Heat to medium-high. Slowly add a dollop of batter to the pan with a
ladle, spiraling the batter out into a large pancake shape. Don't worry if
there are holes in the pancake, that is completely normal. Trial and error
will show you how thin the batter will need to be. The first time you make
this you will have many mistakes, but there is plenty of batter to
accommodate the learning process. When the batter bubbles, flip and cook
on the other side. When done, place on a plate. Add the potato filling
along the center in a line. Fold in the sides of the pancake, turn folded
side down, and serve.


buckwheat pancakes

1 cup buckwheat flour
1 cup wholewheat flour
1 Tbsp EnerG egg replacer
1 Tbsp baking powder
1 tsp vanilla
1 tsp cinnamon (optional)
1/2 cup applesauce
2 cups water (can add a bit more if you like thinner $ cakes)

Mix all dry ingredients until evenly blended. In large bowl (or a
wide-mouth jar) add liquids and mix (or shake) as little as possible to
make batter. Small lumps are OK, they'll disappear in cooking. Overmixing
will make pancakes flat and heavy. I spray a 1/2 second of Pam on a
non-stick griddle and then wipe surface with a folded paper towel. Wipe
again with same paper for each new batch

Yields about 12 medium pancakes.


Chickpea Crepes with Spinach Stuffing and Mushroom Sauce

Serving Size : 2
Spinach Stuffing:
1 pound spinach -- cleaned and steamed
1 leek, the white part and 1/2 the green
3 cloves garlic
4 tablespoons chopped dill
1 to 2 tablespoons chopped parsley
2 tablespoons vegetable broth or water
4 tablespoons soy Parmesan (optional: use if not using
ginger in crepe)
1 tablespoon arrowroot in 1 tablespoon water
Crepes:
1 cup chickpea flour
1 cup water
1 teaspoon canola oil
1 teaspoon salt
1 tablespoon chopped ginger (optional)

Stuffing: Chop the leek, then saute it in oil until soft. Add the garlic
and stir for a few seconds. Add the spinach, dill, parsley, and broth, and
stir to gether. Add the arrowroot in water and stir until thickened. Add
the soy Parmesan (optional).


Crepes: Mix all the ingredients until smooth. You can use a food
processor. Put a thin coat of oil in a non-stick crepe pan and add enough
batter to thinly cover the pan. Cook over medium heat for about 2 minutes,
or until the bottom starts to brown. Turn with a spatula and cook for
another minute. Remove to a plate and repeat until the batter is used. Put
about 2 heaping tablespoons of spinach filling in each crepe, fold the
sides over, and roll it up. Cover with Mushroom Sauce and serve. Serves 2
to 4


Mushroom Sauce

Recipe By :Eating in Eden - Hermine Freed
Serving Size : 2
1 small onion
3 cloves garlic
1 pound mushrooms (use a variety: porcini,
cremini, white, oyster, if available) -- sliced
1/2 cup fat-free soy milk
1 tablespoon arrowroot
3 tablespoons chopped parsley
2 tablespoons chopped tarragon

Saute the onion and garlic in 2 tablespoons of soy milk until transparent.
Add the mushrooms and cook until tender. Add the rest of the soy milk with
the arrowroot dissolved in it. Stir until thickened. If not thick enough,
add a little more arrowroot. If too thick, add a little more milk. Add the
herbs and salt. Cook just a minute more. Serve on pasta or use on or in
crepes. Serves 2 to 4


Corn and Potato Pancakes

1 cup cornmeal
1 EnerG egg replacer equiv.
1/4 cup soy milk
3/4 to 1 cup water, approximately
1 Tbsp sauteed onion
2 ears fresh, boiled corn (approx. 1 to 1 1/2 cup canned)
1 1/4 cup shredded potato
4 drops Tabasco
1/2 tsp. Mrs. Dash

Cut the corn off cob, and put in a large bowl. Add remaining ingredients,
mix well. Cook like a regular pancake on a greased griddle, until lightly
brown on each side. Serve warm with salsa.


Flax Pancakes

1 cup unbleached white flour
1 cup whole wheat pastry flour
2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. ground flaxseeds
2 Tbsp. canola oil
2 cups nondairy milk

Mix the flours, baking powder, salt, and ground flaxseeds together in a
medium mixing bowl. Make a well in the center, and add the oil and milk.
Stir thoroughly but leave a few lumps. Cook on a lightly oiled skillet for
2 - 3 minutes on each side until golden brown.

Yield: 12 - 4" pancakes
Source: Flax - The Super Food


Hotcakes

1 1/2 cups wholewheat or buckwheat flour
1 tsp baking powder
2 Tbsp soya oil
1 egg replacer
3 cups soy milk

Beat the mix together and spoon onto a hot griddle or frying pan. They
will spread out to small circles about 3 inches wide so you can fit
several into the pan. Turn the cakes once bubbles start to appear and they
begin to dry at the edges. Serve hot. Suma foods Recipe


Multi-grain pancakes

2/3 cup whole wheat flour
1/3 cup all-purpose flour
1/4 cup cornmeal
2 Tbsp. wheat germ
2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cup rice milk, soy milk, or skim milk (I used rice milk)
1 Tbsp. lemon juice
2 egg whites substitute

Mix dry ingredients together. In another bowl, mix wet
ingredients with a whisk until the mixture is a little foamy
(about 30 seconds). Mix wet into dry. Make pancakes as usual.
Vegetarian Times 1982


10 Mushroom and Leek Crepes

(Makes 7 servings)
Filling:
3 cups sliced leeks
1/2 cup dry white wine
2 1/2 cups thinly sliced or small-diced domestic mushrooms
2 1/4 ounces fresh shiitake mushrooms
1 teaspoon balsamic vinegar
Salt Freshly ground black pepper
1 tablespoon Italian parsley or mixed herbs

Crepe Batter:
1/2 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1/3 cup masa harina (a type of corn flour)
2 cups water

Sauce:
5 ounces dried shiitake mushrooms
4 large onions, roughly chopped
4 cups domestic mushrooms
6 cups water
2 cups dry red wine
6 tablespoons semolina flour
Freshly chopped parsley or other herb for garnish

For filling, braise leeks in white wine for 20 minutes. Add domestic
and fresh shiitake mushrooms. Add balsamic vinegar to mushrooms and cook
until all liquid has been released and is mostly reduced. Add salt and
pepper to taste before mushrooms have been completely cooked. Toss with
parsley or mixed herbs. There should be 5 cups filling.

For the crepe batter, sift flours and masa harina together. Mix in
water until batter forms light cream that can coat wooden spoon. If
batter is lumpy, you can blend it in blender. Make test crepe. Ladle
about 3 ounces of batter onto nonstick skillet. Cook until golden on both
sides. The crepe should be wafer-thin and malleable; if not, add more
water and mix again. There should be about 3 cups batter, enough for 14
crepes.

For sauce, add shiitake mushrooms, onions, and domestic mushrooms to
water. Cook for 30-45 minutes, until onions become soft and some of
liquid is reduced. Use slotted spoon to remove onions and mushrooms,
reserving liquid. There should be about 1 1/2 cups remaining. Add 2 cups
red wine to stock and cook for a few minutes on very high flame to reduce
alcohol. Gradually whisk semolina flour into simmering hot stock until
thickened but still pourable. There should be about 2 2/3 cups sauce.

Preheat oven to 375 [degrees F. For each crepe, fill with 1/3 cup
filling and top with 1 1/2 tablespoons sauce. Roll and place in baking
pan. Repeat until all 14 crepes are made. Ladle more sauce over crepes
in baking dish and bake 10 minutes, or just until hot. Use chopped
parsley or chopped fresh herbs as garnish.



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