Tuesday, November 29, 2011

Recreating an old favorite: California Crepes

When I was a vegetarian I frequently went to a restaurant called Crepeville in downtown Sacramento. They serve up some really great savory crepes. Since going vegan I have been unable to enjoy my old favorites. The restaurant is very vegetarian friendly but I don’t even need to ask if their crepes are vegan, I know they are usually made with eggs and/or milk.

So I decided to create a vegan version of my favorite crepe, the California Crepe. The original crepe is made with provolone cheese, onions, spinach, sun-dried tomato pesto, and avocado. I was really happy with how my vegan version came out! This also got rave reviews from the BF who has also consumed many a Crepeville crepe as well. Success!

I served these with the Diner Potatoes from Vegan Brunch.  The crepe recipe is also from the same book but I reduced the amount of agave since these were being used for a savory meal.

Vegan California Crepes
Makes 6 crepes

1 batch of crepes, or enough to make 6 crepes
1 medium onion, diced
1 bunch spinach, chopped
½ cup sun-dried spinach pesto (or plain pesto)
1 large avocado, sliced
½ package Daiya Mozzarella shreds

Make your crepes first, then set aside.

Heat a small skillet with a little bit of oil and add the onions. Saute for about 5 minutes. Add the chopped spinach and cover until spinach is wilted. Remove cover and turn up heat to evaporate most of the liquid. Salt to taste.

Now you are ready to assemble the crepes. For each crepe, sprinkle some cheese in the middle, then add a large scoop of the onion/spinach mixture. Top that with some pesto and then add two slices avocado. Roll crepe into a burrito shape.

Once all crepes are assembled, heat a skillet on medium heat. Add crepes and brown for several minutes on each side, or until cheese is melted.

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