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Your brain is your greatest resource—use it by design to help you learn how to stay healthier and younger for longer!

—Arlene R. Taylor PhD

I really miss eating crêpes at the Magic Pan restaurants! Over the years since that chain closed, I've been reduced to making crêpes on my own. Here's one recipe that my brain thinks is pretty good.

Yield: 10 servings (serving size: 1 filled crêpe)

Ingredients:

10 made-ahead crêpes or a package of ten pre-made 9-inch French crêpes.

  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 white onion diced and sautéed on low heat until soft
  • 8 ounces of sliced mushrooms sautéed until liquid is all gone
  • 1 can braised tofu pieces sliced thinly (or seitan mock duck if no gluten sensitivity)
  • 1 can sliced water chestnuts, rinsed, drained, and chopped
  • 2 cans Healthy Request® Mushroom Soup – save one can for gravy
  • Salt and pepper and other desired seasonings to taste (I often add a Tbsp of mock-chicken seasoning or a dash of garlic)

Preparation:

Combine onions, spinach, mushrooms, water chestnuts, and tofu/seitan in a bowl and stir.

Add one can of mushroom soup and seasonings to taste and mix well.

Spread out the crêpes and place spoonfuls of the mixture on each (across the center from side-to-side) until all mixture is divided among the 10 crêpes.

Roll very gently. Spray an oblong baking dish with olive oil and place crêpes in dish. Cover with lid or tinfoil.

Place in oven preheated to 350 degrees F. for 15-30 minutes until heated through.

While crêpes are heating, empty the second can of mushroom soup into a saucepan. Dilute with liquid almond milk (or equivalent) to desired consistency. When the crêpes are heated through, pour gravy into a pitcher.

Remove crêpes from oven and place on individual plates. Pour a line of gravy across the center of each crêpe. Garnish with a sprig of fresh green parsley, if desired. 

 

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