Vegan Hortobágyi Palacsinta (Stuffed Crepes)

Ingredients

• 1 cup All-Purpose Flour
• 1.5 cups Plant-Based Milk
• 0.25 tsp Salt
• 2 tbsp Olive Oil
• 1 lb Mushrooms
• 1 medium Onion
• 1 medium Carrots
• 0.5 cup Peas
• 2 tbsp Hungarian Paprika
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• 28 oz Canned Crushed Tomatoes
• 2 cloves Garlic
• 2 tbsp Vegan Butter
• 2 tbsp Fresh Parsley

Instructions

1. 1In a large bowl, combine the 1 cup All-Purpose Flour, 1.5 cups Plant-Based Milk, and 0.25 tsp Salt. Whisk thoroughly until the batter is smooth and free of any lumps.
2. 2Heat a 10-inch non-stick crepe pan or skillet over medium heat (approximately 300-325°F / 150-160°C). Add 1/2 tsp of the 2 tbsp Olive Oil to the pan and swirl to coat the bottom. Pour 1/4 cup of the crepe batter into the pan, quickly tilting the pan to spread the batter into a thin, even circle. Cook for 2-3 minutes until the edges appear lightly golden and the surface of the crepe is set. Carefully flip the crepe with a spatula and cook for another 1-2 minutes until the second side is also lightly golden. Transfer the cooked crepe to a plate and repeat this process with the remaining batter, adding 1/2 tsp of the 2 tbsp Olive Oil to the pan before cooking each new crepe, until all batter is used.
3. 3Finely dice the 1 medium Onion. Peel and finely dice the 1 medium Carrots into 1/4-inch pieces. Clean the 1 lb Mushrooms and slice them into 1/4-inch pieces. Mince the 2 cloves Garlic.
4. 4Heat a large (12-inch) skillet or Dutch oven over medium heat (approximately 325-350°F / 160-175°C). Add the 2 tbsp Vegan Butter to the skillet and allow it to melt completely. Add the diced 1 medium Onion and diced 1 medium Carrots to the skillet and cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrots are slightly softened. Add the sliced 1 lb Mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown. Stir in the minced 2 cloves Garlic and cook for 1 minute until fragrant.
5. 5Add the 2 tbsp Hungarian Paprika, 2 tbsp Tomato Paste, 0.5 cup Peas, and 1 cup Vegetable Broth to the skillet with the cooked vegetables. Stir well to combine all ingredients. Bring the mixture to a gentle simmer over medium-low heat (approximately 275-300°F / 135-150°C) and continue to simmer for 10-12 minutes, stirring occasionally, until the sauce has thickened and the vegetables are tender. Remove the skillet from the heat.
6. 6Preheat your oven to 375°F (190°C). Pour the 28 oz Canned Crushed Tomatoes into a blender and blend until completely smooth. Take one cooked crepe and place approximately 1/4 cup of the mushroom and vegetable filling down the center, then roll the crepe tightly from one end to the other. Place the rolled crepe seam-side down into a 9x13-inch baking dish. Repeat this process with the remaining crepes and filling. Pour the blended 28 oz Canned Crushed Tomatoes evenly over the rolled crepes in the baking dish.
7. 7Bake the dish in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the tomato sauce is visibly bubbling around the edges and the crepes are heated through to the center. While the crepes are baking, finely chop the 2 tbsp Fresh Parsley. Carefully remove the baking dish from the oven and garnish the baked crepes with the chopped 2 tbsp Fresh Parsley immediately before serving.

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