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1
Whisk ground flaxseeds with 1/4 cup warm water in small bowl.
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2
Let stand 15 minutes.
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3
Whisk together flour and salt in bowl.
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4
Whisk in ground flaxseed mixture, then oil.
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5
Whisk in 1/2 cup almond milk 1/4 cup at a time, until batter is smooth.
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6
Mix in sunflower seeds, sesame seeds, whole flaxseeds, and poppy seeds.
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7
Cover, and chill 30 minutes, or overnight.
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8
Tie together parsley, thyme, and bay leaf with kitchen twine to make bouquet garni.
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9
Heat 1 Tbs.
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10
oil in Dutch oven over medium-high heat.
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11
Add 1/2 cup shallots, mushrooms, and 2 tsp.
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12
garlic.
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13
Cook 10 minutes, or until vegetables are browned, stirring frequently.
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14
Transfer to plate.
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15
Reduce heat to medium, and add remaining 1 Tbs.
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16
oil to Dutch oven.
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17
Saute remaining 1/2 cup shallots in oil 3 to 4 minutes, or until just beginning to brown.
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18
Add tomatoes, remaining 2 tsp.
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19
garlic, and bouquet garni; cover; and reduce heat to medium.
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20
Simmer 10 minutes.
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21
Uncover, and simmer 5 minutes more, or until most of liquid has evaporated.
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22
Stir in mushrooms, and cook 3 minutes, or until heated through.
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23
Keep warm.
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24
Preheat oven to 200F.
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25
Whisk remaining 1/4 cup almond milk and 2 Tbs.
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26
water into chilled crepe batter to thin.
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27
Grease 9-inch nonstick skillet with canola oil.
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28
Heat skillet over medium-high heat.
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29
Pour 1/3 cup batter into hot skillet, lifting pan to swirl batter so it coats bottom of pan.
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30
Cook 2 to 3 minutes, or until edges begin to brown and center is dry.
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31
Flip, and cook 30 seconds more.
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32
Transfer to plate, and place in warm oven.
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33
Repeat with remaining batter.
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34
To serve: Place 1 crepe on plate, and fill with 1/2 cup filling.
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35
Garnish with parsley, and fold sides over filling.
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36
Repeat with remaining crepes and filling.
