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
• about 450 g Mushrooms
• 1 medium Onion
• 1 medium Carrots
• 0.5 cup Peas
• 2 tbsp Hungarian Paprika
• 2 tbsp Tomato Paste
• 1 cup Vegetable Broth
• about 790 g Canned Crushed Tomatoes
• 2 cloves Garlic
• 2 tbsp Vegan Butter
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 25.4 cm non-stick crepe pan or skillet over medium heat (approximately 148.9-162.8°C / 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 0.635 cm pieces. Clean the about 450 g Mushrooms and slice them into 0.635 cm pieces. Mince the 2 cloves Garlic.
4. 4Heat a large (30.48 cm) skillet or Dutch oven over medium heat (approximately 162.8-176.7°C / 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 about 450 g 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 135-148.9°C / 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 190°C. Pour the about 790 g 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 22.86 × 33.02 cm baking dish. Repeat this process with the remaining crepes and filling. Pour the blended about 790 g Canned Crushed Tomatoes evenly over the rolled crepes in the baking dish.
7. 7Bake the dish in the preheated oven at 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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