ever wondered what to do with leftovers? well just bang it all into a crepe stack!
1/2 cup soy milk
1/2 cup water
4 Tbsp. nondairy margarine, melted
1 Tbsp. sugar
1/4 tsp. salt
1 cup all-purpose flour
Oil, for frying
In a large bowl, using an electric mixer, blend together the soy milk, water, nondairy margarine, sugar and salt. Add the flour and mix again. Cover the bowl with plastic wrap and refrigerate it for 2 hours.
Lightly oil a small nonstick skillet or crêpe pan and place it over medium-high heat. When the pan is hot, pour in 1/4 cup of the batter and swirl it until it covers the entire bottom of the pan. Cook the crêpe until it is golden then flip it and cook the other side.
Now with the filling, Rosebud used left overs from the night before which included a bit of baked cauliflower, mashed potato and some sautéed mushrooms and onions. The trick is to get your mix (what ever it is) the right consistency so its not too runny and will hold in a crepe stack situation.
1 tablespoon vegetable oil
1 large yellow onion, diced
2 carrots, diced
3 stalks celery, diced
1/2 cup frozen peas
1 tomato, diced
1 teaspoon Italian herb mix
1 clove garlic, crushed (or more to taste)
1 pinch ground black pepper, to taste
435g vegetarian beef mince substitute
1/2 cup grated cheddar-style soy cheese
In a hot pan place olive oil and brown off onions and garlic. Add the rest of the vegetables, starting with the harder ones first then add seasoning and cook until everything is tasty and tender. Add grated soy cheese as the last step.
Then commence to BUILD!
Recipe By Rosebud