Breton Pancakes Stuffed with Asparagus (with a delicate mushroom sauce)

Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

Pancakes:

This recipe yields 8 to 10 pancakes. So there will be a surplus of batter that you can refrigerate and use within 2 days.

• 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
• 4 large eggs
• 435 g (1 3/4 cups) plant-based milk substitute
• 30 ml (2 tbsp) margarine (or low-tasting coconut oil)
• 0.5 ml (1/8 tsp) salt

Mushroom sauce

• 30 ml (2 tbsp) olive oil
• 1 small red onion, finely chopped
• 2 garlic cloves, pressed or minced
• 227 g (8 oz) cremini mushrooms, sliced
• 2.5 ml (1/2 tsp) salt
• 75 ml (5 tbsp) all-purpose flour "La Merveilleuse"
• 500g (2 cups) plant-based milk substitute
• 2.5 ml (1/2 tsp) ground coriander
• 1 ml to 2.5 ml (1/4 tsp  to 1/2 tsp) grated nutmeg**
• Pepper, to taste

Filling:

• 20 asparagus spears

PREPARATION

Pancakes:　

1. Put all the ingredients in the blender until smooth.
2. In a preheated skillet brushed with oil, pour 65 ml (1/4 cup) to 85 ml (1/3 cup) of the mixture in the center of the pan and turn it, for a nice thin, round pancake.The pancake will be ready to turn when the sides rise and it is golden underneath.

Sauce and garnish:

1. In a medium saucepan, heat oil and fry onion and garlic for 5 minutes over medium-low heat. Add mushrooms and salt and continue cooking over low heat until mushrooms have lost excess water.
2. Remove from heat and add flour, stirring with a wooden spoon.
3. Then add the plant-based milk substitute, stirring with a whisk, to avoid lumps. Add coriander, nutmeg and pepper and return to heat.
4. Whisk the mixture to a boil over medium heat and cook until the sauce thickens. Set aside.
5. Steam the asparagus and immediately rinse it in cold water to prevent it from continuing to cook.

To serve:

1. Place a pancake on a plate and spread a little mushroom sauce on top.
2. Place 5 asparagus spears in the centre and roll.
3. Top with mushroom sauce and enjoy!