Sunday, September 8, 2013

Day 7: Sleepy Sunday Brunch Savory Crepes

I've always been a huge fan of crepes, though, I tended to stick to the sweet fillings, rather than the savory, because putting salty things in extra thin pancakes always seemed a little weird to me.

But it turns out it's actually really, really good, and so I'm experimenting. Today I made a filling with garlic, tomatoes, and basil. It's nice for the end of summer. I used the crepe recipe from Veganomicon, and so I won't share that portion of the recipe here. I'm sure you can find an equivalent vegan crepe recipe online, but if you're interested in vegan cooking enough to come to my blog, and haven't already done so, you should consider investing in the Veganomicon cookbook, it's where I learned pretty much everything I know about vegan cooking! The filling I came up with on my own, so I will share that below.

Also... the garlic and tomatoes are actually sautéed until browned and caramely. We're into saving energy here, and so wanted to get the effect of roasting, without firing up the whole stove, and also Sauteed Tomatoes doesn't sound as good.

Roasted Tomatoes and Garlic Basil Creme Filling for Savory Crepes
Serves 2 hungry people, depending on how many crepes you destroy. I destroyed two. 
Time: 40 minutes (including time to make crepes, if only making the filling probably 20 minutes)

1 cup raw cashews, soaked in water overnight
1/3 cup crumbled extra firm tofu
1/2 cup water
2 tablespoons olive oil
6 garlic cloves, minced
1 1/2 cups sliced tomatoes
1/2 cup chopped basil
1/2 teaspoon salt
1/2 teaspoon black pepper

Drain the cashews and place in blender with 1/2 cup of water. Blend until smooth. Transfer to a bowl.

Heat the oil in a medium-sized skillet over medium-high heat. Add the garlic and saute until browned and crispy, stirring frequently, about 3-4 minutes. Remove from pan and scrape garlic until the cashew cream.

Return the pan to the oven, and add a touch more oil if necessary. Lay the tomato slices out in the pan in one flat layer. Allow them to brown on one side, and then flip them with a spatula. Brown the other side, remove from pan, and repeat until all the slices have been cooked. The tomato slices are going to fall apart, it's their nature, and that's okay. Set aside until ready to serve.

To complete the cashew cream, add the chopped basil, salt, and pepper to the bowl and stir to combine.

To prepare crepes, spoon the cream in a line down the center of each crepe. Distribute the tomatoes on top of the creme, roll up, and serve.


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