Wild Mushroom Crepes

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 12

Serving Size: 1 crepe with 2 ounces of filling

Ingredients

Crepe
1 cup Soymilk, unsweetened
2/3 cup Water
¼ cup Non-dairy margarine
1 cup All-purpose flour
1 teaspoon Salt

Wild mushroom filling
2 tablespoons Non-dairy margarine
1 ¼ pounds Wild mushrooms, trimmed, thinly sliced
½ teaspoon Sea salt, fine
1 ½ teaspoons Rosemary, finely chopped
1 tablespoon All-purpose flour
1/8 teaspoon Nutmeg, ground
¾ cup Soymilk, unsweetened
3 tablespoons Parsley, finely chopped

Preparation

Wild mushroom filling
1. Melt 1 tablespoon of the margarine in a large skillet over medium heat.
2. Add mushrooms and salt. Cook, stirring frequently, until mushrooms are browned, about 10 minutes.
3. Stir in rosemary.
4. Transfer mushrooms to a bowl.
5. Return the skillet to medium heat and melt remaining 1 tablespoon margarine.
6. Stir in flour and cook, continuously stirring for 1 minute. Return mushrooms to the skillet and stir in nutmeg and 2 tablespoons of the parsley.
7. Spoon filling into 12 crêpes and roll closed.
8. Place in an oiled 9×13-inch pan and bake at 425°F until heated through, about 10 minutes.
9. Garnish with 1 tablespoon parsley.
Crepe
1. Lightly spray crepe pan with oil.
2. Ladle 2 ounces batter in pan.
3. Slightly brown and flip.

Nutrition information

Calories: 126 Total Fat: 7.5g Saturated Fat: 2.5g Carbohydrate: 13g Protein: 3g Sodium: 366mg Vitamin A: 23μg Vitamin C: 2mg Calcium: 52mg Iron: 1mg Folic Acid: 44μg