Ficelle Picarde is a savoury crepe dish from northern France stuffed with delicious mushrooms. Jo has created a plant based version for some Pancake Day inspiration.
Method For 2-3 people
Step 1: Mix 125g of flour with 2 eggs, then slowly add 0.3L plant based milk. Ideally prepare your crepe batter the day before and leave to rest overnight (but don’t worry of you can’t).
Step 2: Melt butter in a pan and make your crepes one by one. (Don’t forget to flip halfway through!)
Step 3: Make the mushroom mixture: Dice a large shallot, place in a pan with butter and then add 3 handfuls of diced mushrooms. Once cooked, place aside.
Step 4: Cook a whole leek in butter, add some salt and pepper, cook until soft.
Step 5: Stuff your crepes with the mushroom mix, leeks, nutritional yeast and a little bit of plant based cream, roll up and place in an ovenproof dish.
Step 6: Put some cream over the pancakes and sprinkle with grated vegan cheese and bake for 10-15 minutes in a hot oven until the cheese has melted and turned a golden brown.
Enjoy, and if you need more inspiration from the OmVed Gardens kitchen, check Jo March's Recipes archive on youtube here or her latest creations here.
