Southwestern Mushroom and Tempeh Crepes

When I was in Seattle recently I had the most delicious southwestern portobello mushroom and seitan crepes at the very tasty Sage Cafe. I attempted to recreate the delicious flavour and texture recently in my own kitchen with some success!

Southwestern Mushroom and Tempeh Crepes

Crepes:

1 cup of flour

1-1 1/2 cups of soy milk

2 tbsp of sugar

1/2 tsp salt

Mix the flour, sugar and salt. Add milk until the batter has the consistency of milk. Try to get all the lumps out. Heat a pan and grease it lightly. Pour a small amount of batter into the middle of the pan (about the size of a pikelet) then gently roll the pan until the batter covers the entire pan (obviously if you have a very large pan it might be a bit smaller than your pan).

Southwestern Mushroom and Tempeh Filling

1 tbsp oil

1 clove garlic crushed or chopped finely

1 red onion

1 tomato diced

1 tbsp smoked paprika

1 tsp ground cumin

1 tsp ground chilli

200g tempeh sliced

200g mushrooms sliced

Heat the oil in the pan. When hot add the garlic and onions. When onions start to soften add the spices and tempeh. When tempeh starts to brown add the mushrooms and tomato. The tomato should form a nice gravy with the spices. Season with salt and pepper to taste.

Creamy Southwestern Sauce

1/3 cup of vegan mayonnaise

1 1/2 tsp ground cumin

1 1/2 tsp smoked paprika

1/2 tsp tabasco sauce

1 tsp flaxseed oil (optional but full of Omega-3!)

Mix all the ingredients together until consistent and creamy.

Finally, spoon the hot mushroom mixture onto the crepes and drizzle in the creamy sauce. Fold the crepe over. Season with a sprinkling of smoked paprika.