It’s recipe time again and I’ve got another vegetarian dish for you today. I do actually eat quite a lot of meat but I’ve been experimenting so much lately for Meat Free Monday and I’ve had quite a bit of success which I like to share.
A couple of weeks ago I was a bit stumped for what to have for dinner that Monday. I’d been really slack with my meal planning and had just been winging it for a while, which made for some lovely and interesting creations, but also for a lot of last minute thinking. Often I would start cooking with no idea what I was making, just the ingredients.
This was one of those occasions and the result was just wonderful. It’s a cross between enchiladas and cannelloni, at least that’s where the inspiration came from, but I’m pretty sure that I couldn’t justifiably call it either, so Sweet and Savoury Stuffed Crepes it is. These are vegetarian, gluten free and have a dairy free option and are ridiculously tasty.
Sweet And Savoury Stuffed Crepes
For the crepes:
4 tbsp brown rice flour
5 tbsp water
Pinch of salt
1 tsp extra virgin olive oil
For the filling:
1 medium sized orange kumara (sweet potato)
6 button mushrooms, sliced
Small onion, chopped
1 tsp cinnamon
2 tsp extra virgin olive oil
Salt and pepper to taste
For the sauce:
3 tomatoes roughly chopped
½ small onion, chopped
1 garlic clove, crushed
1 tsp dried basil
1 tbsp extra virgin olive oil
Salt and pepper to taste
Grated cheese for topping (optional)
Preheat oven to 180 ℃.
Start by making the crepes. Heat the oil in a small frying pan (I used 10inch) on medium heat.
Mix the remaining crepe ingredients well. If mixture is too thick add a little more water.
Spoon a little mixture onto the frying pan to cover the base. It should be a very thin layer, approximately 5 dessertspoons of mix.
Cook until the top has dried a little and the underside is lightly browned. Carefully flip.
Cook until underside is lightly browned, set aside and repeat. This should make 5-6 crepes.
While making crepes, peel and cube the kumara and boil in water until soft.
While kumara is boiling, heat 1 tsp of the oil in a pan on medium heat and gently sauté the mushrooms and onions.
In a separate frying pan, sauté all the sauce ingredients except cheese on medium heat until tomatoes soften. Remove from heat and transfer to a bowl then blitz until smooth with a stick blender.
Mash the kumara well and add the remaining olive oil, mushrooms, onions, cinnamon, salt and pepper and stir until creamy.
Spread the filling evenly across the crepes. You want to do this in a line down the centre of the crepe.
Line a baking dish with baking paper.
Roll up crepes and place in the baking dish with the overlapped side facing down so that they don’t spring open.
Spoon sauce evenly across the middle of the crepes then sprinkle with cheese if desired.
Bake at 180 for 20 minutes before serving.
These can be served as a main over rice with vegetables or as a side themselves.
Smiles and Sunshine