Grilled Tempeh and Mushroom Crêpes

Say hello to your weekend breakfast. These egg-free crêpes are made from a blend of
whole wheat flour, regular flour, and chickpea flour. Just like classic crepes, they're thin, slightly spongy, and so tasty! These are filled with a savory stuffing of marinated tempeh, mushrooms, and fresh veggies with cashew cheese and plenty of hot sauce.

Grilled Tempeh and Mushroom Crêpes [Vegan, Gluten-Free]

Serves

12

Ingredients

For the Crêpes:

• 3 cups cold non-dairy milk (rice, soy, or almond)
• 1/2 cup water
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup chickpea flour
• 2 tablespoons arrowroot powder
• 1 teaspoon sea salt

For the Filling:

• Marinated tempeh
• Garlic
• Sautéed mushrooms
• Sautéed bell peppers
• Chard
• Cashew cheese
• Cilantro
• Sliced green onions
• Hot sauce

For the Tempeh Marinade:

• Soy sauce
• Vegan Worcestershire sauce
• Maple syrup
• Garlic powder
• Liquid smoke

Preparation

To Make the Crêpes:

1. Blend all the ingredients together and set in the refrigerator for a few hours before cooking. All day or overnight is probably better.
2. When you're ready, lightly spray a well-seasoned 8-inch cast iron or non-stick pan (with sides) with a bit of cooking spray. Then, lay down a 1/4 cup of batter. Swirl it around so it's evenly distributed. Let it sizzle for a few minutes until the edges just start to peel up, then carefully flip it over with a spatula, cooking the other side for half a minute or so.
3. Set these aside in a neat little stack covered with a towel or foil.

To Make the Filling:

1. Combine ingredients for tempeh marinade. Marinate all day or overnight.
2. Sauté vegetables and tempeh with garlic, then assemble as desired.

http://www.onegreenplanet.org/vegan-recipe/grilled-tempeh-and-mushroom-crepes/