Savory Crepes w/ Sage Aioli

Savory Crepes with Sage Aioli

We made savory crepes two different nights, with two different fillings and they were both delicious but I have to admit, we could use a bit more practice with the actual crepe. 

We tried a couple different pans and the crepes just seemed to break apart – maybe it’s our flipping technique.  We ended up using a cast iron skillet with a bit of non-stick spray and managed to get a few good ones out of the batch.   The Sage Aioli sauce is amazing and we used it on both versions.  We started with the Squash and Mushroom combo then the second night we finished off the mushrooms and added seasoned tofu from Trader Joes.  We cut tofu into small dices then lightly fried until crispy.

Butternut Squash, Mushroom, and Sage Crepes

Filling  (Candle 79 cookbook) – A great restaurant in NYC

2            cups peeled, diced butternut squash

2            tablespoons olive oil

1/2         cup chopped onion

1 1/2      lbs. cremini mushrooms, stemmed and thinly sliced

1            tablespoon chopped fresh sage

1            teaspoon salt

             Crepes  (to follow)

             Sage Aioli sauce  (to follow)

Preheat the oven to 350 degrees.  Put the squash in a bowl with 1 tablespoon of the olive oil.  Toss well to coat, then transfer to a rimmed baking sheet.  Roast the squash until tender, 20-30 minutes.

Heat the remaining tablespoon of olive oil in a saute pan over medium-low heat. Add the onion and saute until caramelized, 8-10 minutes. Add the mushrooms and saute until their liquid has evaporated, 8 - 10 minutes.  Stir in the sage, salt, and squash and cook for about 2 minutes.

To serve, put 1 crepe in the center of a plate, spoon part of the vegetable mixture onto one side of the crepe, and fold the other side over the filling.  Repeat with the remaining crepes and filling. Serve with  a dollop of aioli and a scattering of chives.

Classic Crepes ( Vegan Brunch Cook Book by Isa Chandra Moskowitz)

1 1/2      cup almond milk or other non-dairy milk

1/4         cup water

2            tablespoons agave or pure maple syrup

3/4         cup all-purpose flour

1/4         cup chickpea flour 

1            tablespoon tapioca flour (cornstarch or arrowroot is ok)

1/2         teaspoon salt

              cooking spray

Put all the ingredients into a food processor or blender. Blend for about 30 seconds, scraping the sides of the blender once, until everything is smooth. The batter will be very thin. Refrigerate batter for about an hour.

    Preheat a crepe pan or large, nonstick skillet over medium-high heat. The pan is ready when a few drops of water flicked onto it sizzle. Lightly spray the pan with oil.

Ladle about 1/3 to 1/2 cup of batter (use bigger amount for a bigger pan) in the center of the pan. Lift the pan off the burner and tilt in a circular motion so that the batter spreads in a thin layer across the bottom.

    Cook until the top of the crepe is dry, the center is bubbling, the edges are lightly browned and crinkly and are pulling away from the sides of the pan, usually about 1 – 1/2 minutes. Gently run the spatulas under the crepe to loosen, then carefully flip and cook on the other side for 30 seconds. Slide the crepe onto a dinner plate.  Repeat with the remaining crepes.

Sage Aioli

1  1/2     tablespoons olive oil

3            cloves garlic, chopped

3            fresh sage leaves

1/2         cup vegan mayonnaise

1/4         cup soy or nut milk

1            teaspoon freshly squeezed  lemon juice

1/2         teaspoon chopped fresh flat-leaf parsley

              pinch of salt & pepper

             

Heat the olive oil in a small sauté pan over medium heat. Add the garlic and sauté for 3 minutes.

Combine the sage, vegan mayo, soy/nut milk, lemon juice, parsley, salt, and pepper in a blender and process until smooth.  Add the garlic and oil and blend until well combined.  The aioli will keep, covered,  in the refrigerator for up to 2 weeks.