I hope you enjoy this recipe as much as we have. Every time I make it, our meal becomes a special occasion, and this dish reminds me that fresh, local ingredients can be the best inspiration for a gluten-free and/or vegetarian diet.

Looking for more gluten-free, vegan fried veggies? Try Fried Artichoke Fritters *contains corn*

This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.

Egg-free Gluten-free Fried Zucchini Blossoms Side Dish  Vegetables  American

Ingredients 1 package zucchini with blossoms or 2-3 fat, short farmer’s market zucchini, sliced with ends removed 2/3 cup sorghum flour or 1/3 cup sorghum, 1/3 cup buckwheat or other flavorful whole grain gluten-free flour 1/6 cup arrowroot starch 3/4 cup club soda 1 tsp. your favorite seasoning (Italian seasonings, pasta seasonings, whatever) 1/4 tsp. salt extra gluten-free flour for dusting olive oil More salt for serving. Directions Sift together flour and whisk together with club soda. If you think the batter is too thin, add more of your main flour 1 tbsp. at a time until you like the texture. For zucchini and blossoms, slice in half. For zucchini, dry each slice with a paper towel and dust with flour. Heat a tablespoon or so of oil in a cast iron or nonstick pan on medium-high. Immerse zucchini in batter and place on hot griddle. Turn gently when golden brown and fry other side. Add a little extra oil to the pan if necessary. Remove to wire rack, sprinkle with additional salt and let cool slightly. Serve zucchini with blossoms plain, Serve zucchini slices with marinara or your favorite pasta sauce on the side.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1498 Added:  April 8, 2010 Last Modified:  September 12, 2010

Admittedly NOT on the same day (a day or so before in fact) I’d played with an onion marmalade recipe I’d found in this Amazing Soy cookbook (the recipe actually contained no soy whatsoever, so take heart if you are soy intolerant) and made up a very yummy mini pizza with caramelized onion topping, thyme and pecans. Vegan pizzas, including ones I’ve made, often try to recreate “cheesiness” and can succeed or fail based on the palatability of that cheese substitute. However, another way to go is to forgo any attempt at “cheese” and just celebrate the merits of vegetables on their own. Caramelizing onions until gewy and intensely sweet is one way to do that- and the fresh thyme brightened the flavor notes while the pecan added just the right nutty “meat” to the dish. I also made an old favorite- a simple vegan basil pesto topping that can be as simple or complex as you like, depending on what you pile on top of it. I was in the mood for simple food, so we just had our pizza with straight pesto. DH proclaimed them both a success on the Chebe crusts, but his favorite was definitely the onion. Unfortunately we liked them so much I didn’t have any to photograph the next morning in good light, so I’m afraid you’re stuck with my nighttime shots. Both were oh-so-good and perfect for vegan diners as well as dairy-intolerant gluten-free folk. (If you want to make your pizza from scratch, I recommend Carol Fenster’s pizza recipe SANS gelatin, a totally unnecessary ingredient.)

The next time you’re in the mood for pizza and/or fries, why not try one of my gloriously vegan pizzas? Less calories than cheese and just as flavorful, if not more so, than their dairy friends. And the fries, well, those are definite crowd pleasers- although when I ate mine, it was a banquet for one at our sunny dining room table. I warn you- this recipe is addicting, so if you have to share, you might want to double or even triple the recipe. And I couldn’t resist naming them Goddess Fries, because I felt like a green goddess stirring that bright green pesto into the buckwheat grits!


If you love buckwheat cereal as I do, you might enjoy my
Buckwheat Gnocchi Recipe (not vegan as written, but adaptable)

*If it’s not in your local store, you can get a good price on your Wheat-free, Gluten-free Pocono Organic Cereal, Cream of Buckwheatfrom Amazon. :)

Green Goddess Baked Basil Pesto Buckwheat Fries Recipe Side Dish  Alternative Grains  American

Ingredients 2-1/2 Cups Water 1/2 tsp Salt (optional) 1/2 cup to 1 cup Cream of Buckwheat (Pocono)* 1 tbsp olive oil 1 or 2 tbsp. dairy free (or your favorite) basil pesto recipe Materials: Small Bread pan lined with aluminum foil Baking sheet Sweet homemade ketchup: leftover tomato liquid from jar of seasoned, stewed tomatoes- maybe a cup or so two swigs of organic white wine capful of balsalmic vinegar 1/2 tsp cornstarch *One tester had trouble with only 1/2 cup not creating a firm enough grit for the fries… This may be a typo but I don’t have any more boxes of the buckwheat grits to check. You may want to try 1 cup of grits…. Directions Bring water and salt to a boil and add your cream of buckwheat in a slow, steady stream, whisking continuously. When cereal is completely distributed, add your olive oil. Lower heat and cook for 10 minutes, stirring or whisking frequently so you don’t have any lumps. At the end, add your basil pesto and mix completely throughout your buckwheat grits. Pour your basil pesto grits into your small bread pan lined with aluminum foil and let cool COMPLETELY. When the mixture has set and is cool to the touch, carefully remove the block of grits (with aluminum intact) and then peel the aluminum foil off. Slice into french fry shapes and then place in single layer on a baking sheet. You can line it with aluminum foil if you like. Preheat oven to 425 degrees F and bake your fries for twenty minutes or so and then turn over and bake until your fries have reached the ultimate golden coating (maybe another 15 minutes). You can turn multiple times until each side is browned to your satisfaction. Sprinkle with coarse grain kosher or black salt. Enjoy! To make sauce, reduce your tomato liquid in a saucepan on the stove on medium heat, adding swigs of white wine and balsalmic vinegar to taste. Let reduce until it has thickened. If you want a really thick sauce, remove a tablespoon or so of the tomato liquid, let it cool slightly, and whisk in the tsp. of cornstarch. Add the cornstarch tomato slurry to the sauce after it has reduced to your heart’s content, let the sauce thicken, and then remove from heat and serve with your fries.

Rating:  9 Original Source:  Original recipe inspired by Kate’s polenta fries. An original recipe, do not replicate anywhere without my permission. Recipe ID:  1209 Added:  March 16, 2008 Last Modified:  February 9, 2009

Vegan Caramelized Onion Thyme Pecan Pizza Recipe Main Course  Vegetables  Italian

Ingredients 1 large yellow onion 1 large red onion 2 tbsp olive oil 1 cup vegetable broth (from bullion or freshly made) fresh cracked pepper Your favorite GF Pizza crust (Carol Fenster, Chebe, or other) sprigs fresh thyme A few tablespoons of pecans Directions Slice and chop your onion so you have consistently sized pieces. Heat your oil in a cast iron or dutch oven pan to medium-high and add your onions. Mix the onions into the oil until covered and saute until onions are quite translucent (10 minutes or so). Cover, lower heat and let the onions cook on a low heat for about half an hour, stirring a few times. Try not to let the onions brown excessively. Add your broth and let come to a boil before you cover it and lower the heat, letting the onions get increasingly soft. Remove the lid and let the liquid reduce until onions are no longer liquidy. Stir as needed and don’t let any bits burn on the bottom. Season with pepper. Remove from heat and let cool. Prepare your favorite gluten-free pizza crust (from mix, from scratch, or pre-cooked) and generously spread your onion marmalade on the pizza. Sprinkle with some fresh, chopped thyme (including one or two sprigs in the center of the pizza) and add pecans to taste. Bake according to your pizza instructions and enjoy! Notes This deceptively simple recipe made for a very satisfying vegan pizza- if desired add grilled mushroom strips, spinach, or any other veggies that sound good to you!

Rating:  8 Original Source:  Inspired by Onion Marmalade recipe in Amazing Soy cookbook. Recipe ID:  1207 Added:  March 15, 2008 Last Modified:  March 16, 2008

Dairy Free Basil Pesto Recipe for Pizza or Pasta Main Course  Sauces & Condiments  American

Ingredients 2 cups basil leaves, destemmed, and packed tightly 1/2 cup pine nuts, toasted (*Edited to have more nuts) 1/6 cup rice wine or cider vinegar 1/8 cup water 1/6 cup nutritional yeast flakes (optional) 2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like) 1/4 cup olive oil salt and pepper Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made) Directions Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve. Notes Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza: Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy! Or for pasta: Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

Rating:  8 Original Source:  modified version of this recipe: http://www.bookofyum.com/recipes/showrecipe.php?recipe=1024 Recipe ID:  1208 Added:  March 16, 2008 Last Modified:  May 15, 2008

This muffin is really tasty- 4 tablespoons butter, 1/2 cup sugar, 2 eggs, 1 cup of pumpkin, 1-1/3 cups Pamela’s Baking & Pancake Mix, 1/2 teaspoon salt, cinnamon, nutmeg, allspice and ginger- baked at 375 in muffin tins topped with a melted butter, brown sugar and pecan concoction.

However, I still really wanted to make something for our members with multiple allergies, and so I decided to make an allergen-free crepe, filled with something savory. Only problem? My non-stick pan had died and the other pans I tried refused to produce nice crepes. In exhaustion, I threw the rest of the egg-free, soy-free, dairy-free buckwheat crepe batter in the fridge and gave up. Luckily our host rose to the occasion and served all kinds of egg free, dairy free pancakes, so it didn’t matter that I hadn’t brought the crepes. That night I came across the batter in the refrigerator and had an idea. I don’t have a good crepe pan, but I do have a cast iron pan that I use for making soccas in the oven. I thought, what if instead of making a socca with chickpea flour, I made a buckwheat galette prepared in the oven like a socca? I heated the cast iron pan in the oven, brushed it with olive oil, and then poured a good portion of the batter into the pan to make a lovely, crispy untraditional galette. Ten minute later I had cut the buckwheat “socca” into triangles and sprinkled it with powdered sugar (thanks for the idea, Katie!) and decorated the plate with jam. DH scarfed it up, and honestly, no one missed the dairy or the eggs. This could also be used for a savory, crispy “chip” with a guacamole or refried bean topping. Sweet or savory, it’s yummy! Here’s to allergy-friendly baking, and to old ideas executed in new ways. :)

If you can have dairy or eggs, try my delicious (and more traditional) gluten free buckwheat galette crepe recipe:
Buckwheat Crepe with Creamy Mushroom Filling Recipe

Not in the mood for buckwheat? Try this sweet and light
Raspberry Gluten-free Crepe

If you are in the mood for savory, check out my
Recipe for an Apple, onion, and goat cheese socca
*socca based on recipe from BytheBay that evolved on the CeliacBayArea group site.

Have a favorite crepe recipe or crepe filling? Share in the comments!

Allergy-friendly Gluten-Free, Egg-Free, Dairy-Free Buckwheat Galette Recipe Breakfast  Alternative Grains  French

Ingredients 1 1/2 cups organic rice milk (or hemp or almond milk) 1 tbsp. Egg replacer mixed with 3 tbsp. water and 1 tbsp olive oil 1 additional tbsp. olive oil (optional) 1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility) 1/4 cup Favorite GF flour blend (white is better) 1/2 tsp salt Directions Whisk ingredients together and let sit in the refrigerator for at least 30 minutes. Heat cast iron pan in oven set to 450 degrees. Whisk again, and dribble a small amount of olive oil in hot cast iron pan and spread around to cover using basting brush. Pour enough batter in the pan so the “Crepe” covers the entire surface of the pan. Make sure it’s not too thick- the thinner the better! Place cast iron pan back in oven for 10-12 minutes and edges are crisp but not burnt. Remove from oven, separate crepe from pan with a sharp metal spatula (so it’s easy to remove later). You can serve as is with powdered sugar, jam, or filling of choice, or make it savory by basting the top lightly with olive oil and place any toppings you’d like to have heated- place under broiler for about 3 minutes, watching closely to make sure it doesn’t burn. Notes You can add a pinch of xanthan gum to the recipe if you like, but you may have to add additional water to keep your batter the right consistency for crepes. Batter should be fairly watery.

Rating:  8 Original Source:  Inspired by soccas and my buckwheat crepe recipe. Do not replicate anywhere without my permission. Recipe ID:  1188 Added:  January 27, 2008 Last Modified:  January 28, 2008

If it’s not in your local store, get your Wheat-free, Gluten-free Pocono Organic Cereal, Cream of Buckwheatfrom Amazon. :)

Buckwheat Gnocchi with Greens Main Course  Alternative Grains  Italian

Ingredients 14 oz. fresh spinach OR beet greens from one bunch of beets plus any other greens to make 2 or 3 cups of fresh greens 3 cups milk 1 1/4 cup Cream of Buckwheat cereal (Pocono) 1/8 cup butter 4 oz fresh grated parmesan cheese fresh grated nutmeg salt, freshly ground pepper 2 eggs, beaten Directions Blanch your beet greens or spinach until nicely cooked, drain thoroughly and chop into small pieces. Rinse a pot with water and place on burner still damp. Let warm and then add your milk, heating until the milk begins to boil. Slowly add your (uncooked) Cream of Buckwheat cereal grits to the milk and stir. Let mixture come back to a boil and then lower heat, stirring frequently for up to ten minutes or until mixture has thickened nicely to a grit-like texture. Take off the burner and add butter, cheese, and seasonings. Let mixture cool for a few minutes (up to five) and then add your beaten eggs and mix thoroughly. If you’d like, separate out some of the mixture for plain gnocchi (no greens). Mix greens into the other half of the “dough” and combine thoroughly. There are 2 preparation options. 1)scoop out little balls of the dough and form them into a little gnocchi shape, placing them on a baking tin in a single layer sprayed with non-stick cooking spray as you make each one. OR 2)spread the batter on cookie tins about 1/2 inch thick and let cool in refrigerator. When firm, use little cookie or biscuit cutter to cut out gnocchi “rounds” (more like croquettes, really) and place on a single layer on a baking tin sprayed with non-stick cooking spray as you make each one. Top each round with extra parmesan cheese. (Really, do, it adds a lot of flavor and interest) Place in pre-heated 375 degree oven and bake for 35 minutes or so. Remove from oven and reserve. You can either serve as is with a yummy homemade tomato sauce OR to take it up a notch… Heat 1 or 2 tsp. butter with 1 or 2 tsp. garlic flavored olive oil in a cast iron pan. (To make oil, just sautee up some garlic in the oil and then remove the garlic from the pan, leaving the oil.- I actually used oil from a garlic bread mash topping of garlic, parsley, and pepper, so there was infused parsley in the oil too, yum.) When warm, add a single layer of your baked gnocchi. After they warm and get a little golden brown, turn them over. When done, remove from pan and serve with your sauce. SUPER YUMMY THIS WAY! Notes DH was amazingly enthused about this dish, and gobbled it down. I had to take the gnocchi away from the table or he said he would eat it all right then. lol. We will be making this again- AND it’s a great, fun way to use cream of buckwheat cereal. A very untraditional gnocchi, on many points, but we liked it.

Rating:  8 Original Source:  HEAVILY Modified from recipe from Vegetables and Vegetarian Cooking. As with all Book of Yum recipes, do not replicate anywhere without my permission. Recipe ID:  1174 Added:  January 11, 2008 Last Modified:  September 14, 2008

All Purpose Pasta Sauce Sauces & Condiments  Vegetables  Italian

Ingredients 2 tbsp extra-virgin olive oil 1 onion, diced 4 garlic cloves, sliced 3 tablespoons chopped fresh herbs (thyme, sage, oregano), or 1 tablespoon dried spices 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes or 1 can whole tomatoes and 5 or 6 home grown heirloom tomatoes, roughly chopped (reserve juice from can and any from the tomatoes) OR 1 28 oz. can peeled tomatoes and 1 14 oz. can stewed tomatoes Salt GF Spaghetti noodles Directions Grill or roast your fresh tomatoes until charred and skin comes off easily. Chop roughly and retain any juice. In a sauce pan or dutch oven, heat the oil to medium, and add your diced onion and garlic, cooking until lightly golden (about 10 minutes). Lower heat if needed. ThroIn a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add spices and grated carrot and cook for about five minutes. Add tomatoes and any juice or liquid from the can or fresh tomatoes and let come to boil, stirring to make sure it doesn’t burn. Turn down heat and simmer on low for half an hour until thickened. Add salt to taste. Use on pasta, and/or for vegetarian sloppy joes.

Rating:  7 Original Source:  Adapted from Mario Batali Recipe ID:  1144 Added:  October 7, 2007 Last Modified:  January 13, 2008

Despite the common name and the grain-like use of the crop, buckwheats are not grasses and are not related to wheat. . . The name “buckwheat” or “beech wheat” comes from its triangular seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat. . . . The fruit is an achene, similar to sunflower seed, with a single seed inside a hard outer hull. The starchy endosperm is white and makes up most or all of buckwheat flour. The seed coat is green or tan, which darkens buckwheat flour. The hull is dark brown or black, and some may be included in buckwheat flour as dark specks. The dark flour is known (exaggeratedly) as “blé noir” (“black wheat”) in French, along with the name sarrasin (“saracen”). (source: Wikipedia)

Pure buckwheat is completely gluten free, and is surprisingly versatile. I first had Buckwheat in a tasty, healthy gluten free cereal called Mesa Sunrise- one of the few “adult” cereals that I actually liked. It has a wide variety of traditional applications internationally, though- Buckwheat groats, the whole grain, are are popular in western Asia and eastern Europe, especially in Russia, Ukraine and Poland. In the 20th century, it was most commonly eaten in a dish called “kasha” where the roasted groats are simmered in broth until they resemble rice.

In Japan and Korea, Buckwheat is used in noodles respectively called soba and memil guksu. Unfortunately, while I can’t speak for Korean buckwheat noodles, almost all Japanese soba noodles also contain wheat. Luckily, while I was living in Japan I was able to find an exception: a 100% soba flour noodle, although it did contain a warning in Japanese that it is produced in a factory that also works with wheat products. Luckily, I never seemed bothered by it, and I was immensely happy to be able to experiment with at least one traditional Japanese ingredient. One of my most recent experiments with soba noodles was a spa salad, but I also enjoy using them in fox noodle soup, a dish that contains fried tofu and soba noodles in a rich, salty broth. Interestingly, while gluten intolerance is rare in Japan, serious soba allergy seems about as common as peanut allergies are in the states. I worked with several Japanese teachers who had a serious, life threatening allergy to buckwheat. Luckily I think this kind of allergy is far less common in western populations.

Buckwheat flour is also used in a variety of traditional pancakes, like buckwheat blinis in Russia, galettes in France (especially in Brittany), ployes in Acadia and boûketes in Wallonia. American pioneers also reputedly chowed down on their own variety of buckwheat pancakes. In Ukraine, yeast rolls called hrechanyky are made from buckwheat. Interestingly enough, I actually had my first buckwheat crepe in Japan at the French retail store, Carrefour. (Sadly, in 2005 Carrefour withdrew from Japan and their shares were purchased by the Japanese largest store chain, Aeon. Doh!) Their unique food court boasted a buckwheat crepe shop with some 100% buckwheat crepes. I nervously ordered one and (nervously) enjoyed my first buckwheat crepe- with smoked salmon, as I recall. It was delicious. (And I felt fine afterwards, even better!)

Being me, I immediately became obsessed with this new food, the French buckwheat crepe that was called Galette. (The name crepe seems to be a general term for wheat flour crepes.) According to my friend Wikipedia, “Crêpe is a type of thin pancake mostly associated with the region of Brittany where it replaced at times bread as basic food, but it is eaten as a dessert countrywide. Buckwheat was introduced as a crop suitable to impoverished soils, so [in addition to] Britanny, buckwheat crêpes were known to other regions where this crop was cultivated, such as Limousin or Auvergne.” Rather than being filled with something sweet, the gallette often contains “egg, apple slices, meat, fish, cheese, salad or similar ingredients. One of the most popular varieties is a galette covered with grated gruyère cheese, a slice of ham and an egg, cooked on the galette.” (source: Wikipedia) Sounds delicious, right? Do be careful if you see them available in restaurants or small shops, though- as with most dishes using an unusual, gluten free flour, most proprietors add wheat for additional ease in preparation and to lower the cost of production. Besides my one experience in Japan, I have never found a gluten free source of gallette, except for my own kitchen, of course.

Which brings me to today’s post. You may have noticed I’ve been a bit quiet in the kitchen lately. The French reading class I was taking recently culminated in a three hour exam that sapped all creative energy out of me- I’ve been eating, and even eating the things on my menu, but I’ve also been eating my fair share of frozen meals. However, that all ended dramatically yesterday. I woke up, checked my email, and started thinking about food. Recently there have been a fair number of gluten free crepe recipes floating about. I’ve always loved crepes- with their high protein ingredients of eggs and milk, they adapt very well to being made gluten free. The hardest thing about them is waiting for the batter to set in the refrigerator (usually about 30 minutes), and standing over the stove making your stack of crepes. I usually get restless halfway through the process, but the end result is entirely worth it.

Recently I shared my favorite tried and true sweet crepe recipe with you, but this time I thought I should embrace my stronger savory side and create a delicious savory mushroom gallette that would be perfect for a romantic brunch for two or marvelous for an impressive dinner party. I searched high and low for recipes, and finally came up with a combination of several recipes that could be adapted to my needs. Gourmet magazine had a lovely recipe for buckwheat crepe noodles that inspired the crepe base for my recipe, and my favorite magazine, Cooking Light, actually won me over with a low fat but flavorful mushroom filling with just a dab of cream cheese. I have to admit, I was enchanted by CL’s suggestion to create a crepe “purse” for a more dramatic presentation. I mixed my batter in the blender, sauteed a delicious mushroom filling, and created three different presentations of the crepe- a traditional crepe roll, the sophisticated (but trying) crepe purse, and finally a square crepe package as a compromise between the two. Then I sat on my sunny balcony and enjoyed some perfect French gallettes with a savory (but not calorie laden)mushroom filling, while sipping a cappucino and chilled herbal tea. It was the perfect way to celebrate the completion of my reading French class. So- for now, au revoir, and bonne chance! Why not try your hand at a gluten free galette recipe of your own? It’s well worth the effort.

*notes: While the recipe contains both eggs and dairy, I think you would probably have good results substituting dairy free milk. For the filling, barring any soy allergy, Toffutti cream cheese would be an excellent replacement for dairy cream cheese.*

Gluten Free Buckwheat Crepe Recipe Breakfast  Alternative Grains  French

Ingredients 1 1/2 cups lowfat milk 2 large eggs 1/2 cup GF buckwheat flour (Bob’s Red Mill is produced in dedicated facility) 1/4 cup Favorite GF flour blend (white is better) 1/2 tsp salt liberal sprinkling of freshly ground black pepper 1 or 2 tbsp chopped fresh parsley 1 tbsp and 1 tsp. margarine and 1/2 tsp ghee, melted OR 1 1/2 tbsp margarine OR butter Additional margarine or butter, melted Savory Mushroom Crepe Filling Recipe Directions Combine all ingredients through pepper in blender until thoroughly blended. Add 1 tbsp and 1.5 tsp melted margarine/ghee mixture and parsley and combine one more time. Pour into large cup or small bowl. Heat nonstick frypan on medium heat, and baste a little melted margarine or butter on it to cover lightly. When it is hot (but not smoking!) take a very scant 1/4 cup (minus a tbsp. or so) of batter in your left hand (if right handed) and remove the fry pan from the stove with your right hand. Pour the batter directly in the middle of the pan and swirl the pan with your right hand so batter smoothly covers entire surface of pan. If you have any bubbles without batter you can dip your finger in the batter (what, not hygienic?) and let a little dollop drip into the hole- IF You act quickly. Otherwise, just let it be. When the crepe starts to dry out on the edges (about 15 seconds), take a plastic spatula and gently poke the outside of the crepe all around the edge so that it has lifted slightly from the pan. Use your fingers to carefully peel the crepe off the pan and flip it over, leaving it for another 15 seconds before removing it to a plate. Continue. Brush pan with more margarine between crepes. The first crepe or so may be harder to remove from the pan- don’t worry, it just takes a little time to get the right temperature and oil combination. Continue until you’ve made all your crepes, snacking on any deformed crepes. Reserve. To assemble crepes, you have three options. 1) Fancy shmancy crepe purses Disadvantage: These buggers have a high mortality rate, and the crepe likes to rip. Advantage: It’s fancy shmancy! How to make crepe purses: Put 1/3 cup or so of your filling in the center of the crepe, gently lift up all the edges and gather the crepe up right above the filling. Tie a (pre-boiled for 6 minutes, cut into long green thread green onion green top) DRY green onion ribbon around it, remove to a baking pan. 2)The smart woman’s pouch- so much easier, unlikely to result in ripped crepes, slightly lower fancy shmancy rating but not by much. How to make the SW crepe pouch: Put 1/3 cup or so of filling in the center of the crepe. Fold over one side, and then another, like you’re wrapping a flat present. Your goal is to make a little square pouch. Tie one of those boiled, extra long green onion tops around the whole pouch and tie it, just like a present. 3)Easy Peasy Traditional Crepe- No risk of tearing, little imperfections are less likely to show up in the finished product. How to make a traditional crepe with filling: Put 1/3 cup of filling or so in a line going from one side of the crepe to another. You may want this to be slightly left of center. Lift the side of the crepe and wrap it up in a little tube. Easy, and yummy. If you want to be really crazy you can still tie a green onion around it, but it isn’t necessary. Notes I was so happy with this recipe. I can see myself making it a lot in the future. YUM!!

Rating:  9 Original Source:  adapted heavily from Gourmet magazine December 2003 combined with other recipes Recipe ID:  1122 Added:  August 21, 2007 Last Modified:  August 23, 2007

Mushroom Crepe Filling Recipe Main Course  Vegetables  French

Ingredients at least 6 green onions, with green tops cut off and reserved and white part chopped 1 1/2 tsp butter or margarine 2-3 diced fresh garlic cloves 1 portobello mushroom, diced 2-3 cups crimini mushrooms (or various types of mushrooms) 1/3 cup white wine 1 tbsp. lowfat cream cheese 1 tbsp chopped parsley 1 tbsp. assorted fresh herbs 1/2 tsp salt freshly ground black pepper, to taste generous dash of freshly ground black pepper 8 GF buckwheat crepes Directions For crepe purses, cut the green tops off your green onions and cut them down the middle to create two long green onion ties. Boil them for about 10 seconds and then remove them to drain. Spin in a salad spinner if you have some to remove any last bits of water. Heat your butter, margarine, or olive oil on medium and when hot, throw in your garlic cloves and the white part of your green onions. When it has heated through, add your mushrooms and sautee until they are soft and have released some of their juices. Add the white wine and simmer until the liquid has evaporated and your mushrooms are thoroughly cooked. Remove from heat and add your tablespoon of lowfat cream cheese (or toffuti Cream Cheese) and mix until the cream cheese has dissolved into the mushrooms. Sprinkle your fresh herbs, salt and pepper and mix through the entire mix. Reserve and use as filling for your savory crepes. (this is enough for 8-10 crepes, double recipe if desired)

Rating:  8 Original Source:  Adapted from June 2006 Cooking Light Recipe Recipe ID:  1124 Added:  August 21, 2007 Last Modified:  August 22, 2007