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Recipes Home » Main courses » Vegetable Crepes

Posted on 05/03/2006, 08:43 by Vee
Vegetable Crepes

serves 4

pancakes
100gm/3 1/2 oz plain flour
pinch of salt
1 egg beaten
300ml/1/2 pint milk
vegetable oil for frying

filling
2 tbsp veg oil
1 leek
1/2 tsp chilli powder
1/2 tsp ground cumin
50gm/1 3/4 oz mangetout
100gm/3 1/2 oz button mushrooms
1 red pepper, sliced
25g/1 oz cashew nuts chopped

sauce
25gm/1oz tbsp margarine
25gm/1oz plain flour
150ml/1/4 pint vegetable stock
150ml/1/4 milk
1 tbsp Dijon mustard
75gm/2 3/4 oz cheddar cheese, grated
2 tbsp chopped coriander



pancakes
mix the flour, salt, egg and milk together to make the batter and when the filling and sauce is made heat 1 tbsp of oil in a non-stick frying pan
pour the oil from the pan and add an eighth of the batter to cover the base of the pan
cook for 2 minutes, turn the pancake and cook for 1 minute
make up all the pancakes


filling
heat the oil in a pan and saute the leek for 2-3 minutes
add the rest of the ingredients and cook for 5 minutes, stirring


sauce
melt the margarine in a pan and add the flour
cook for 1 minute and remove from the heat
stir in the stock and milk and return to the heat.
Bring to the boil, stirring until thick
add the mustard, half of the cheese and the coriander, cook for 1 minute



when all is ready spoon a little of the filling along the centre of each pancake and rill it up
place in a heatproof dish and pour the sauce on top
top with cheese and the under a hot grill for 3-5 minutes or until the cheese melts and turns golden.

serve with salad and garlic bread