Green Chile Pine Nut Crepes: Gear up for some seriously gourmet and delectable savory eats with this divine recipe.
Ingredients
- 1 cup of unbleached white flour
- 2 servings of EnerG Egg Replacer
- 1/2 cup of soy creamer
- 1/2 cup of water +1-2 tbsp.
- ¼ tsp. of salt
- 2 tbsp. of margarine, melted
- Vegetable oil spray
- 8 oz. of Better than Cream Cheese
- ¼ cup of pine nuts
- ¼ cup of roasted diced green chiles
- Sage for garnish
Instructions:
Serves: 8
Time to Prepare: 45 minutes
Prepare the EnerG Egg Replacer according to the package. Combine this with the water, soy creamer, melted margarine, and salt. Quickly whisk the flour into the wet ingredients until completely smooth (the batter should be thin.) Heat a pan to medium heat. Spray it with vegetable oil. Pour ¼ cup of batter into the pan and quickly tilt and rotate the pan until the crepe batter is spread thin. Cook the first side for about 2 minutes and then loosen the crepe with a spatula. Flip it and cook the other side for about 1 minute. it aside and repeat with the remaining batter. Reduce the heat to medium. Toast the pine nuts for about 30 seconds. Combine the Better than Cream Cheese with the green chiles and toasted pine nuts. about 2 tbsp. of filling and load it towards one side of the crepe, spreading it along the length. Roll the crepe closed and repeat until they are all done, garnishing with sage.
Presentation: Take some extra toasted pine nuts and sprinkle them around the plate. You can also add a smattering of black berries for color, which happen to go surprisingly well with green chiles and pine nuts. If those aren’t in season, a spoonful of green chiles and sage on top works great.
How It Works/ Chef’s Notes: Better than Cream Cheese and EnerG Egg Replacer can be purchased at Whole Foods, and just about any other health food store. Everything else should be fairly common, though you will get the best price on pine nuts if you get them in bulk. The starches and gums of the Egg Replacer hold the flour and wet ingredients together as the crepe cooks, allowing it to be made into the iconic thin pancake. The filling is there to add creaminess without being too saucy, the chiles giving a mild pepper flavor with the pine nuts adding some extra texture to it. The pan is heated to medium high because a high heat would burn the crepe while a medium heat would turn the crepes too soggy. Don’t worry if your first few don’t look great! These take a lot of practice.
Interesting Facts: Crepe is properly pronounced “krepp.” While the above recipe is a savory recipe, the traditional savory crepe uses buckwheat.
Recipe Courtesy of Jason Wyrick, the executive Chef and publisher of The Vegan Culinary Experience: The world’s only vegan culinary magazine.