Rily x Stellar Eats Mushroom Crepes
Recipe by Jaclyn Irwin
A savory crepe topped with browned mushrooms, fresh arugula, parsley and parmesan. These crepes are a great grain-free option using Stellar Eats pancake mix. This is great for low sugar, gluten-free, vegetarian, kosher and grain free diets and conditions.
Preheat the oven to 400ºF.
Make the flax egg by combining the flax seeds and 3 tbsp water in a small bowl and set aside to thicken for two minutes.
In a medium sized bowl, add 1.25 cups water, avocado oil and the flax egg and stir. Add the Stellar Eats pancake mix and whisk to combine.
In a large cast iron skillet, add the olive oil and the mushrooms, garlic and salt. Place in the oven to cook for 15 minutes, until browned and cooked.
Meanwhile, heat a large skillet over medium heat and spray with cooking oil. Pour in about ⅓ cup of the pancake batter and swirl the skillet to make a thinner crepe. Let it cook for about three minutes until little bubbles form. Flip the crepe and cook another two minutes until browned. Remove and place on a baking sheet and place in the oven to keep warm. Repeat with the remaining batter.
Once all crepes are cooked, assemble. Top with mushrooms, arugula, parsley and parmesan. Season with salt and pepper.
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