30 minutes or fewer
30 minutes or lessPrepackaged, ready-to-use crêpes open up vistas for savvy home cooks expanding their repertoires. These crêpes are fragile, so plan on eating them right away.
- 2 Tbs. olive oil
- 8 oz. mushrooms
- 2 tomatoes, chopped
- 1 bunch chard, rinsed and thinly sliced crosswise
- ¾ cup white wine
- 8 oz. shredded soy cheese
- 1 Tbs. dried onion flakes
- 6 9-inch crepe shells
- 3 Tbs. chopped parsley for garnish
- 2 Tbs. butter or soy margarine
- 2 Tbs. flour
- ½ cup white wine
- ½ cup sliced mushrooms
- ½ cup soymilk or whole milk, or more as needed
- 1 cup soy cheese
- To make Crêpes: Heat oil in a large skillet over medium heat. Sautee mushrooms, 1 chopped tomato, and chard for about 1 minute, or until chard wilts slightly. Add wine, soy cheese and onion flakes, and continue cooking until cheese melts throughout, for about 5 minutes. Remove from heat, and set aside.
- Place one Crêpe shell on flat work surface, and spoon filling onto lower third of shell. Roll shell up to enclose filling, and carefully place crepe on individual serving plate. Repeat procedure until all shells and filling are used up.
- To make Sauce: Heat butter or margarine and flour in saucepan over medium heat, stirring constantly for 2 to 3 minutes. Stir in wine, mushrooms, soymilk and soy cheese, and cook, stirring often, until mixture thickens, for about 5 minutes.
- To serve, spoon sauce evenly over crêpes, and garnish with chopped parsley.
The creamy, cheesy white wine sauce is enhanced by a lush Chardonnay. For the perfect match, use the same wine you drink with the dish as an ingredient in the sauce. The Stafford Hill Chardonnay from Oregon’s Willamette Valley is a lush, silky Chardonnay that would be excellent with this dish.