Wild Rice Crepes

Directions

FOR CREPES: Blend the egg replacer with ½ cup water until smooth.

Add remaining ingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8” skillet over low heat, brush the bottom lightly with oil (I use unrefined corn oil).

When pan is heated, take it off the burner, let cool about three seconds and pour 3-4T batter into it.

Swirl the pan so the bottom is coated with a thin layer of batter.

Put the pan back on the burner and cook until lightly browned.

Flip the crepe and cook until that side is lightly browned as well.

Repeat with remaining batter.

This makes about a dozen crepes. Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that. Don’t worry about it, I still do that after all these years. FOR STUFFING: Sauté the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hour, until all liquid is absorbed. While the rice cooks, sauté celery in oil until slightly tender, add onions and all mushrooms, and sauté until all vegetables are medium tender. Add cooked rice, tomato and seasoning and cook another ten minutes or so. Fill crepes with the mixture, roll them over it and heat in a preheated oven at 350℉ (180℃) for about ten minutes. Serve with Nutty Almond Sauce and garnish with parsley and a twisted orange slice. FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize. (Don’t overgrind or you’ll get almond butter.) Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2 to 3 minutes on low, until fragrant. Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings. Cover and cook 10 more minutes, but stir often to prevent scorching. Stir in almonds and cook another 4 to 5 minutes. Serve with a simple spinach salad with mustard vinaigrette and French bread, along with a chilled white wine.