Vegan Crêpes with Mushroom Duxelles

Ingredients

• 1 cup All-Purpose Flour
• 1.5 cups Plant-Based Milk
• 2 tbsp Melted Vegan Butter
• 0.25 tsp Salt
• 2 tbsp Olive Oil
• 1 lb Mixed Mushrooms
• 2 medium Shallots
• 2 cloves Garlic
• 0.25 cup Dry White Wine
• 1 tsp Fresh Thyme
• 4 oz Vegan Cream Cheese

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 1.5 cups Plant-Based Milk, 2 tablespoons Melted Vegan Butter, and 0.25 teaspoon Salt. Blend on medium speed for 30 seconds, or until the batter is completely smooth.
2. 2Let the batter rest at room temperature for 15 minutes. This allows the flour to fully hydrate, resulting in tender crêpes.
3. 3Heat a 10-inch non-stick crêpe pan or skillet over medium heat (350°F / 175°C). Once hot, add 1 teaspoon of the 2 tablespoons Olive Oil and swirl to coat the bottom of the pan.
4. 4Pour approximately 1/4 cup of the rested batter into the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even layer covering the entire bottom surface. Cook for 1 to 2 minutes, until the edges start to lift and the underside is golden brown. Carefully flip the crêpe using a spatula and cook for another 1 minute on the second side. Slide the cooked crêpe onto a plate and repeat with the remaining batter, adding another 1 teaspoon of olive oil to the pan for every 2-3 crêpes.
5. 5While the crêpes are cooking, prepare the duxelles. Heat the remaining 1 tablespoon Olive Oil in a large skillet over medium heat (350°F / 175°C). Add the 2 medium Shallots, finely chopped, and the 2 cloves Garlic, minced. Cook, stirring occasionally, for 3 to 5 minutes, until the shallots are softened and translucent.
6. 6Add the 1 lb Mixed Mushrooms, finely chopped, to the skillet. Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms have released their liquid and are well-browned and tender.
7. 7Pour the 0.25 cup Dry White Wine into the skillet. Cook, stirring and scraping up any browned bits from the bottom of the pan, for 2 to 3 minutes, until the wine has almost completely evaporated.
8. 8Stir in the 1 teaspoon Fresh Thyme leaves and the 4 oz Vegan Cream Cheese. Continue to cook, stirring constantly, for 1 to 2 minutes, until the vegan cream cheese has melted and created a thick, creamy mixture that coats the mushrooms.
9. 9To serve, place a cooked crêpe flat on a plate. Spoon about 2 to 3 tablespoons of the mushroom duxelles mixture onto one half of the crêpe. Fold the crêpe in half, then fold it in half again to form a quarter, or simply fold it in half. Serve immediately.

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