While visiting family-of-choice in Brisbane, Australia, Suzanne prepared some savory crêpes that were not only absolutely delicious but that reminded me of my beloved French grandmother’s cooking. Everything about those crêpes was mouth-watering good. It was a pity I could only eat two!
This recipe serves serve six people, two crêpes each, or four people with three crêpes each.
- 1 dozen crêpes nine to ten inches in diameter (purchased or prepared—see Taylor’s Basic Crêpe Recipe).
- 1 large onion, diced
- 3 medium carrots, sliced thin diagonally
- 3 medium zucchini, cut in half lengthwise and sliced thin
- 2 cups mushrooms, sliced thin
- 2 cups baby spinach leaves
- 6 cloves garlic, crushed
- 1 tbsp mock chicken seasoning
- ½ tsp Himalayan salt
- ¼ tsp cayenne pepper
- ¼ tsp pepper
- 3 Tbsp corn starch
- 2 cups cold water
- 2 tsp dried dill weed
- 2 Tbsp capers
- 1 Tbsp chicken-like seasoning
- ¼ tsp Himalayan salt
- ¼ tsp black pepper
Place 1½ cup water and all seasonings in a saucepan and bring to a boil.
Mix corn starch in ½ cup cold water until disolved. Pour slowly into boiling water, stirring constantly to get a smooth sauce.
When thickened, turn heat to very low. Stir periodically to keep the sauce smooth.
Dissolve salt, peppers, and seasonings in water and set aside.
Place a large frying pan over medium high heat. Spray with olive oil and add onions, garlic, carrots, zucchini, and mushrooms. Cook until veggies are just beginning to soften.
Add spinach leaves, if desired, and stir into the veggie mix.
Add water and seasonings and stir.
Remove frying pan from heat as soon as veggies are al dente.
Place basic crêpes on counter surface or on several large plates, one at a time.
Divide filling among the crêpes and roll each one.
Place two or three crêpes on each plate depending on number of persons.
Spoon dill sauce over each crêpe until all the sauce is used.
Distribute plates and enjoy.