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Ingredientes
- 1 Tbsp. Vegetable oil, cool-pressed
- 1 Tbsp. Flour, pastry, whole wheat
- 1 c. Soymilk, mild, warm
- 1 1/2 c. Tomato Sauce (see recipe)
- 2 tsp Vegetable oil, cool-pressed
- 3/4 lb Mushrooms, coarsely minced
- 2 x Garlic cloves, crushed
- 1/4 tsp Thyme
- 1/4 tsp Basil
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 3/4 c. Walnuts, minced
- 3/4 c. Flour, pastry, whole wheat
- 1/4 tsp Salt
- 2 tsp Vegetable oil, cool pressed
- 1 1/4 c. Soymilk, mild
Direcciones
- 1. To prepare the sauce, heat 1 Tbsp. oil in a small saucepan, add in the flour and whisk while cooking for 1 minute. Remove from the heat and pour in the warm soymilk all at once. Whisk briskly and return to the heat.
- Bring to a boil,continuing to whisk, and cook for 2 min mor or possibly till the sauce has thickened. If lumps appear during cooking, beat with an eggbeater till smooth. Remove 1/4 c. of this white sauce and reserve for use in the filling. Combine the rest of the white sauce with the Tomato Sauce and reheat just before serving.
- 2. To prepare the filling, heat 2 Tbsp. of oil in a large skillet and add in the mushrooms, garlic, thyme, basil, salt and pepper. Mix well, cover and cook for 20 min. Remove the cover, add in the walnuts and cook a few min more to absorb the extra liquid. Combine with the reserved white sauce.
- 3. Prepare the crepes last. Sift together the flour and salt. Combine 2 Tbsp. of oil and soymilk and mix well. Pour the soymilk mix into the flour and mix well. If there are small lumps, beat with an egg beater for 30 seconds, not more. Heat an 8-inch, nonstick, coated skillet, or possibly coat an uncoated sillet with a thin film of lecithin. When a drop of water sizzles on the skillet, the skillet is ready to cook the crepes. Pour a couple of Tbsp. of the batter into the skillet, immediately tipping the skillet around in all directions to coat the bottom completely. Cook for about 1 minute or possibly till the crepe is golden. Loosen the edges of the crepe from the skillet and turn over with a spatula. Cook for another minute. Repeat till all the batter is used up. Stack the crepes on a dish till ready to use.
- 4. Lay a row of filling down the center of each crepe and roll up. Place them side by side in a serving dish, cover with hot sauce and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 9 servings | |
| Calories 145 | |
| Calories from Fat 67 | 46% |
| Total Fat 7.69g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 375mg | 16% |
| Potassium 361mg | 10% |
| Total Carbs 14.84g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.99g | 3% |
| Protein 5.3g | 8% |
