Savory Crepes, with Peanut Veggie Filling

peanutveggieburrito.jpg I am always interested in ways to incorporate more vegetables into my diet, so the other day as I was perusing the Vegan lunch box site, I was very interested to see a recipe for a vegan burrito filling crammed full of vegetables posted in the comments. Then, I was reading Something in Season’s blog, and came across his recipe for a crepe type ‘Crespelle’. Somehow I put the two together and decided to try his savory pancake as a kind of tortilla for my veggie burrito filling. But- the very day I decided to make it for dinner, we went to Trader Joe’s and I stumbled across their repackaged brown rice flour tortillas, which bear a striking resemblance to the Food for Life brown rice tortillas. I couldn’t resist taking them home. That night I sauteed up some veggie filling and blended a modified version of the peanut sauce and used it in brown rice tortilla burrito. The verdict? The filling was good – but the dry tortillas left a lot to be desired. My Trader Joes stored them with the breads, and so they were pretty leathery and dry by the time they got to my house. Unfortunately, they were not well suited for use in a burrito. DH ended up eating around them, and complained that the tortillas cracked and fell apart. I felt his pain. This morning I decided to make a version of Something in Season’s crespelle and treat them as a crepe/ tortilla. I whisked together 2 eggs, 1/2 cup brown rice flour and 1/4 cup sorghum flour for variety, a cup of water, 1/4 tsp salt, 2 tbsp melted butter, 1 tbsp Worchestershire sauce and 1 tsp garlic powder. I also added 1/4 tsp xanthan gum, which I would probably leave out next time. burritowrapping.jpgThen I lightly brushed my nonstick frypan with oil, heated it, and added a scant 1/3 cup of batter to the pan, taking it off the burner and swirling the pan in a circle to get the batter to form a nice, clean circular crepe. I cooked it until brown on both sides, took it off the burner, and put a stripe of peanut sauce in the crepe, and then added the filling, wrapping them like crepes. They were soft and flexible, and a hundred times better in both flavor and malleability than those packaged brown rice tortillas from Trader Joe’s. The verdict- this recipe made an excellent veggie burrito, and I didn’t even mind the zucchini. You could probably use any crepe recipe as a tortilla, or try one of Bette Hagman’s recipes for homemade tortillas- or, if you don’t mind the flavor of corn and peanut sauce together, you could try it with a corn tortilla for a relatively fast, healthy meal. And this recipe came about thanks to some of my favorite fellow foodie bloggers- Bon appetite, guys!

For comparison purposes- on the left is the burrito made with Trader Joe’s brown rice tortillas, and on the right, my own homemade crepe/ tortilla version. Which one do YOU think looks better… ;)

Trader Joe's Brown Rice Tortilla Burrito burritocloseups.jpg

Veggie Burritos with Peanut Sauce
Peanut Sauce:
6 Tbsp Peanut Butter
1 Tbsp Olive Oil
9 tbsp vegetarian broth
1 Tbsp GF Tamari
1 Tbsp sugar (or lesser amounts of liquid sweetener)
8 tsp rice vinegar
2 tsp toasted sesame oil
1 tsp cayenne pepper
8 Tbsp (or more) minced green onion
4 Tbsp parsley or cilantro

1 Tbsp olive oil
1 lg onion, chopped
2 lg garlic, pressed
1 zucchini, thinly sliced
handful of green beans, chopped
1/2 block of firm tofu, pressed and diced
1/2 green bell pepper diced
1/2 red bell pepper diced
1/4 pound mushrooms, thinly sliced
1 carrot, shredded
10 oz frozen corn, thawed
2 cups cooked brown rice
6 lg GF tortillas (Food for Life brown rice or Tortilla Factory Teff)OR homemade savory crepes

Sauce: Mix the peanut butter and oil in a food processor or blender. Add the remaining sauce ingredients, and process until blended.

Filling: In a large skillet, heat the oil over medium/medium-high heat and saute the onions. Add garlic and mushrooms. Add zucchini and saute until flavors are mixed and mushrooms are soft. Add peppers and carrot, until slightly limp. Add the corn and brown rice and heat through. Mix in 1 cup (or more) of the peanut sauce and heat through. To serve, spread some peanut sauce on a tortilla, add some of the veggie and rice mixture, and roll up.

I found a version of this recipe on a thread on the Vegan Lunch Box about Sneaking veggies into food. Since I don’t like many of the veggies in the tortilla but the peanut sauce adds a lot of flavor, I thought I would try it. :) I lightened it considerably by cutting down on the (obscene) amount of oil and soy sauce in the original recipe, substituting vegetable broth instead. I also added more veggies and tofu and decreased the amount of rice. Enjoy!

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2 Responses to “Savory Crepes, with Peanut Veggie Filling”

  1. I hear you with the brown rice tortillas. They are awful. I tried them and blogged about them here:
    I have been wanting to make some crepes for a while and will give your recipe a try!

  2. Hi Ginger! If you try the savory crepes, you might try them without the xanthan gum, especially if they will be sitting for a while. The batter thickens over time, and I had to add more water to get them back to their thin, crepe-ready texture. I have a really good recipe for sweet crepes as well- I will have to blog about them sometime soon. :)

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