Tempeh Crêpes
A French-inspired dish blending tempeh with Polish flavors. Wrap your taste buds in this umami-filled tempeh crêpe experience.
Ingredients
- ●8 ounces Tempeh
- ●1 1/2 cups Polish rye flour
- ●1 Wrap (large flour tortilla)
- ●2 tablespoons Unsalted butter, melted
- ●1/2 cup Onion, finely chopped
- ●1 cup Mushroom, sliced
- ●2 cloves Garlic, minced
- ●1 1/2 teaspoons Umami seasoning
- ●1 tablespoon Dried parsley
- ● Salt and pepper, to taste
Instructions
- 1
In a medium bowl, whisk together Polish rye flour, salt, and pepper.
- 2
In a separate bowl, whisk together melted butter, chopped onion, sliced mushroom, minced garlic, and umami seasoning.
- 3
Add the dry ingredients to the wet ingredients and mix until combined.
- 4
Add the tempeh and mix until well combined.
- 5
Heat a large non-stick skillet or crêpe pan over medium heat.
- 6
Pour a small amount of the batter into the skillet and tilt to evenly coat the bottom.
- 7
Cook for 2-3 minutes or until the edges start to curl and the surface is dry.
- 8
Loosen the crêpe with a spatula and flip it over.
- 9
Cook for another 1-2 minutes or until the other side is lightly browned.
- 10
Repeat with the remaining batter until all the ingredients are used up.
- 11
Serve the crêpes warm with a sprinkle of dried parsley and a dollop of your favorite topping.