Wild Mushroom and Spinach Crepes with French Herbs

• 1/2 cups Soy Milk
• 23 cups Purified Water
• 1/4 cups Melted Earth Balance
• 1 cup Whole Wheat Flour
• 1 pinch Salt
• 3 Tablespoons Water, Only If Needed After Refrigerating
• 2 Tablespoons Earth Balance
• 1 cup Shiitake Mushrooms, Sliced
• 1 cup Chanterelle Mushrooms, Sliced
• 1 teaspoon Balsamic Vinaigrette
• 2 cups Fresh Spinach
• 3 cloves Garlic, Minced
• 1/4 teaspoons Ground Herbes De Provence
• 1 pinch Salt And Pepper
• 1 sprig Parsley, For Garnish

1. For the crepes: Whisk together all of the crepes ingredients until everything is thoroughly incorporated.
2. Pour the batter into a large measuring cup with a spout for pouring, and place in the refrigerator for 30 minutes.
3. While the batter is refrigerating, prepare your filling.
4. If you find the batter gets too thick while in the fridge, simply add water a tablespoon at a time until it becomes a thin pancake batter consistency.
5. Preparing the crepes: Spray a medium skillet with oil, and wipe it off slightly with a cloth or towel.
6. You want the pan to be lightly greased so that the crepes do not stick, and not overly oily.
7. Pour some of the batter into the pan, and while holding the handle, roll the batter around until all the edges are covered.
8. Allow the thin crepe to cook for about 4-5 minutes, and until it appears a light golden color.
9. Flip, and cook on the other side for a much shorter duration; approximately 1-2 minutes.
10. Storing: While I was preparing all of the crepes, I stored each cooked crepe in the oven on low heat.
11. If you want to reheat the crepe the next day, thats easy too!
12. Simply reheat the crepe on a low medium heated pan until its heated.
13. Remember, no need to cook the crepe again.
14. For the filling: Heat a medium skillet on medium high, and add the Earth Balance to the pan.
15. When its melted, add the shiitake mushrooms, and a pinch of salt.
16. Allow the mushrooms to saute for a few minutes until they start to caramelize then add the Chanterelle Mushrooms and balsamic vinaigrette, and another scant pinch of salt and pepper if you choose.
17. Allow all of the mushrooms to become tender, and turn a light golden brown.
18. Remove the mushrooms from the pan and set them aside.
19. Turn the burner down to medium.
20. Add the spinach directly to the mushroom pan.
21. Allow the spinach to wilt slightly, and add the garlic, and Herbes de Provence.
22. I used an herb grinder, and sprinkled on about 1/4 teaspoon of herbes until it was to my liking.
23. Feel free to use less or more depending on what you prefer.
24. Combine the mushrooms with the spinach mixture, and give it a light stir.
25. Set aside (or keep on low heat), until your crepes are ready to go.
26. Assemble by spooning the mushroom and and spinach mixture into the middle of a warmed crepe and rolling it up.
27. Add a light sprinkling of balsamic vinaigrette to the crepe (if youd like), and fold.
28. Garnish with parsley and a side salad and serve immediately.

soy milk, water, melted earth balance, whole wheat flour, salt, water, shiitake mushrooms, chanterelle mushrooms, vinaigrette, fresh spinach, garlic, ground herbes de, salt, parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/wild-mushroom-and-spinach-crepes-with-french-herbs/ (may not work)