Web 3.0 Cooking: Vegan Crêpes!

Do you know the Evernote Food app? I’m creating a food photo diary with it — easy and fun! I only wish I could also edit entries in the equally handy all-round Evernote application, but maybe I’m missing something obvious?

On Saturday May 19th Evernote organized its first ever Evernote cook-along. ‘Chef’ Lauren Atkins provided us with the task to make crêpes.

You all know how I love challenges — and food! So I decided to take this up, even though I hadn’t baked any crêpes since going ExtraVeganza over a year ago… Pancakes? Yes. Crêpes? No. And I really even don’t like pancakes that much, but I just LUUUURV crêpes!

So the first question to tackle was: sweet or savoury?

As we had no dinner plans yet (and would be hiking during lunchtime), I chose the latter and picked Asian style rice crêpes with a mushroom-tofu filling.

It actually proved to be quite the dare! I had to adapt a basic vegan sweet crêpe recipe and combine it with the savoury dairy mushroom-tofu one from my vegetarian cookbook Het Grote Vegetarische Kookboek (p.138). Not a smart project to take on for a first attempt… So how did it turn out???

Rice Crêpes with Tofu-Mushroom Filling

Serves 2 (4 pieces).

I started out with this vegan crêpe recipe in my Vegweb iPhone app (substituting vanilla for a pinch of salt): whisking 1 cup of all-purpose flour (about 150 grams) with 1 1/2 cup rice milk (350 ml) and 2 heaped teaspoons of No-egg with 4 tablespoons of water mixed beforehand (note that the ratio for 2 ‘eggs’ is different from Ener-G egg-replacer). Adding 2 tbsp of sunflower oil and a pinch of salt.

I then continued putting additional ingredients in the batter that the non-vegan recipe in my cookbook called for: 1 tbsp kecap manis, 1 tbsp chopped cilantro, 50 grams of cooked rice (a combination of red, black and unpolished) and a mix of chopped and stir-fried fresh ginger (2 cm), 1 chilli pepper and 1 green onion.

Cooking rice in the morning

You’ll have to cook the rice in advance or -preferably- use leftovers!

Each pancake was baked for about 3 minutes on one side and 1 more after having flipped them over.

The filling consisted of 100 grams of tofu sautéed for about 5 minutes in a combination of sunflower & sesame oil, then adding 150 grams mixed mushrooms, a clove of garlic (crushed), 1 tsp of white miso, 1 tbsp kecap manis and 1/2 tbsp lime juice, stirring for about 1 more minute.

Result

We had a great dinner! Two crêpes each plus a large portion of salad.

I’ll admit the recipe needs a little tweaking because the pancakes were difficult to flip over — and stay in one piece at the same time. ;) My batter was probably a bit too thin from adding the extra ingredients. Next time I’ll adjust the amount of ‘milk’ accordingly and/or add some cornstarch.

Or maybe… I should just make sure to have a foolproof vegan crêpe recipe first?! Off to make some crêpes for lunch!!!

Here’s how the meal looks in Evernote…

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