Sesame-Saffron Crêpes With Artichoke Heart Stuffing

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* Exported from MasterCook *

 

Sesame-Saffron Crêpes With Artichoke Heart Stuffing

 

Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 30

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

*Holiday Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRÊPES***

2 cups water

1 cup unbleached all-purpose flour

1/2 cup soy flour

2 tablespoons nutritional yeast flakes

1 tablespoon Sesame Meal

(see separate recipe)

1/2 teaspoon salt

1/4 teaspoon saffron

(or 1 tsp. " American saffron "

OR dried marigold petals)

***ARTICHOKE HEART STUFFING***

28 ounces canned artichoke hearts in water -- drained and sliced

OR 18 ounces frozen artichoke hearts -- thawed

8 large mushrooms -- sliced

(can be chanterelles or oyster mushrooms

or fresh shiitakes or ordinary mushrooms)

8 green onions -- chopped

4 large garlic clove* -- minced

1 cup dry white wine

or non-alcoholic white wine

salt and black pepper -- to taste

***BRANDIED TOMATO CREAM SAUCE***

1 1/3 cups water

6 ounces canned good quality tomato paste

1 cup reduced-fat soymilk

1/4 cup brandy

(or non-alcoholic dry white wine

perhaps with a bit of brandy flavoring)

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

 

Full title: Sesame-Saffron Crêpes with Artichoke Heart Stuffing and

Brandied Tomato Cream Sauce

 

* don't worry - you'll both smell like it! And, besides, garlic is

supposed to be an aphrodisiac!

 

You can use this crêpe recipe, minus the saffron and sesame meal, as a

basic crêpe or French/Swedish/English pancake recipe. For buckwheat crêpes

(a specialty of Brittany), you can omit 1/2 cup of the unbleached flour,

and substitute 1/2 cup buckwheat flour (these would be filled with steamed

vegetables mixed with Tofu Sour Cream). Fill plain crêpes with any sweet

or savory filling of your choice ( " creamed " spinach, ratatouille, sweetened

berries, asparagus, etc.) for limitless gourmet delicacies!

 

The crêpes, filling, and sauce can be prepared ahead of time, quickly

assembled just before dinner, and heated for a few minutes before serving.

 

Place all of the crêpe ingredients in a blender, and blend until very

smooth. Let stand for 30 minutes while you prepare the filling and sauce.

 

To prepare the stuffing, steam-fry the artichokes, mushrooms, green onions,

and garlic in a large, lightly oiled skillet over high heat, using the wine

as the liquid, until the mushrooms are cooked and the wine is almost all

absorbed. Taste for salt and pepper. Set aside off the heat.

 

To prepare the sauce, whisk or blend all of the sauce ingredients together

until smooth. Pour into a small, heavy saucepan, and bring to a boil over

medium heat, stirring now and then. Turn heat to low and simmer gently for

a few minutes. Remove from heat.

 

To make the crêpes, lightly oil an 8 " crêpe pan or cast iron skillet with

an oiled paper towel (or use a nonstick 8 " skillet). Heat it over high

heat until water sprinkled on it bounces off the surface.

 

Pour in about 1/4 cup of the batter, and quickly rotate the pan until it

evenly coats the bottom of the pan. When the crêpe starts to dry on the

top, carefully but quickly loosen it with the underside of a metal spatula

(pancake flipper), and turn it over. In a few seconds, remove it from the

pan, and roll it up on a large plate. Continue with the remaining batter,

oiling the pan lightly each time with the oiled paper towel. This batter

is enough for 12 crêpes, but you might mess up a couple until you get the

hang of it - that's okay!

 

To assemble the filled crêpes, preheat the oven to 400F. Unroll the crêpes

on a work surface, and divide the filling evenly among them, spooning the

filling down the center of each crêpe. Roll them up and place them side by

side in a shallow, lightly oiled baking pan. Bake them for about 10

minutes, or until the filling is hot. While they are baking, gently heat

the sauce ingredients.

 

Serve the crêpes with some of the sauce poured over them.

 

Serves 4 (2 crêpes each)

 

Per crêpe: Calories: 148, Protein: 5 gm., Fat 1 gm., Carbohydrates: 21 gm.

 

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