FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy

Savory Beer Batter Crepes… Newport Market Foddie Contest Entry!

June17

Well – I did it… I entered a Foodie Contest.  I’m not sure why or what I expect to get from this, but it was fun and I think overall it came out pretty good (the video that is.  The recipe came out amazing!  Seriously.) So here is the 5 minute video and the recipe that I made up to enter with.  This is one of the best dishes I have ever concocted.  So give it a try!!  (and while the contest is running you can vote for my entry once a day – see link above.)

This is a multi step meal.  You can replace or skip almost any of these steps and I think it will still be pretty good.  But it might not be a fantastical work of art.  Here is the recipe step by step:

  1. Beer Batter Crepes
  2. Mushroom Paste/Sauce/Gravyish thing
  3. Beer Soaked Tofu
  4. Sauteed Veggies
  5. Garnish

Step 1- Beer Batter Crepes:

1 Cup Unbleached All Purpose Flour
1/2 Cup Soymilk
1/2 Cup Beer (I used Deschutes Brewery’s Mirror Pond Pale Ale brewed right here in my hometown, Bend Oregon! Don’t drink the rest just yet – you will need more later.)
1/4 Cup Melted Earth Balance
1 Tsp Coconut Palm sugar
2 Tbsp Pure Maple Syrup
1/4 Tsp Salt

Mix all Ingredients together on med-high in a mixer or mix it GOOOOOD by hand with a whisk. Refrigerate for at least an hour, while prepping the filling. If it stays in there for more than a few hours you will most likely need to think it out with some soymilk.

Step 2 – Beer Soaked Tofu:
1 package of Firm or Extra Firm Sprouted Tofu (Regular Tofu will work, but it’s not very good for you and they taste the same. Choose Sprouted… always!)
1/4 Cup Olive Oil (I didn’t measure so this is a guess. Do what looks good to you)
1 Tsp Garlic Powder (again – I never measure so you be the judge on what smells good to you.)
1 Tsp Onion Powder (guessing still)
1 Tsp Salt (you see where I’m going with this?)
1 Tsp Dried Thyme
1/4 Cup leftover Beer from bottle used for Crepe batter

Cut tofu into 1/4 inch (or so) fillets. Drain them by putting a kitchen towel on a cookie sheet, place all tofu slices on towel. Put another towel on top of the tofu and then another cookie sheet on top of that. Then put something very heavy on top of the cookie sheet-tofu sandwich and let it absorb the moister for about 15-20 minutes. Longer if you are still prepping other things.
Dice tofu into 1/2 inch pieces (the size is not critical – don’t stress about this.) Whisk all ingredients except beer in a bowl. Add tofu and pour beer on top of tofu then gently mix to coat tofu as evenly as possible. Set aside until ready to cook… about 15 minutes or more.

Step 3 – Mushroom Sauce:

1/2 8oz container of Crimini Mushrooms – sliced
1 Medium Yellow Onion – Diced
3 Cloves of Garlic – chopped
1 Tbsp Fresh Thyme removed from stem
3 Tbsp Earth Balance Butter
Salt to taste

Saute mushrooms and onion in a skillet on Medium until translucent (and the kitchen smells awesome.  that’s usually when I know it’s ready.) Add garlic and thyme cooking about another 5 minutes. Blend in a food processor adding about 1/2 of Soymilk to thin. If it still seems to thick continue to add hot water until the mixture is smooth or at a texture that looks like a thin paste or thick gravy. Set aside.

Sautee tofu and all its marinade in the skillet until the tofu is browned and slightly crispy – about 10-15 minutes. Remove from skillet. Set aside.

Step 4 – Sauteed Veggies:
1 Zucchini – chopped
1 Large Shallot – sliced thin
Remaining 4 oz of mushrooms cut into quarters
4-5 Cups (one tub or package is fine) Spinach – reserving small leaves for garnish.
2 Tbsp Olive Oil
Salt and Pepper to taste

Saute mushrooms and shallots in skillet on med heat for about 5 minutes then add zucchini. When zucchini skin is soft add spinach leaves and cover with lid if you have one. Let spinach wilt slightly and remove from heat. Gently mix all veggies together until spinach is completely wilted. Remove from skillet. Set aside.

Step 5 – Cook , fill and garnish Crepes:
Heat a large frying pan on medium heat for about 5 minutes. Spray cooking spray to coat bottom of pan and then ladle approx 1/4 cup batter into pan and swirl to coat entire pan with batter. Cook until top appears dry – about 3-4 minuets. Gently flip with a large spatula and cook for another 2-3 minutes or until it looks slightly browned.
Put Crepe on a plate and using a tablespoon spread one large spoonful of mushroom sauce evenly around the middle of the crepe. Add veggie mixture and tofu mixture careful not to overfill. Roll Crepe on plate until the seam side is down. Garnish with fresh thyme removed from stem and reserved baby spinach leaves.  Serve!

Healthy Side Note:
This entire dish is Vegan and if I never told you that you would never know notice the difference.  Unless, of course you couldn’t understand how it could be the best savory crepe you ever had. There IS a beautiful culinary world out there that does not require animals, and I think this dish falls into that category.  Don’t you?

Enjoy!
D-

Husband Rating 4.5 star:gold-stargold-stargold-stargold-star“Infinitely better than pancakes and beer separately.”
Kid Rating: NO smiley faces –  “I do NOT like this at all and I’m not going to eat it.” (Pretty sure he just wasn’t actually hungry – but that meant more for us!)

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