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1
For the crepes: Whisk together all of the crepes ingredients until everything is thoroughly incorporated.
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2
Pour the batter into a large measuring cup with a spout for pouring, and place in the refrigerator for 30 minutes.
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3
While the batter is refrigerating, prepare your filling.
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4
If you find the batter gets too thick while in the fridge, simply add water a tablespoon at a time until it becomes a thin pancake batter consistency.
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5
Preparing the crepes: Spray a medium skillet with oil, and wipe it off slightly with a cloth or towel.
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6
You want the pan to be lightly greased so that the crepes do not stick, and not overly oily.
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Pour some of the batter into the pan, and while holding the handle, roll the batter around until all the edges are covered.
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8
Allow the thin crepe to cook for about 4-5 minutes, and until it appears a light golden color.
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9
Flip, and cook on the other side for a much shorter duration; approximately 1-2 minutes.
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10
Storing: While I was preparing all of the crepes, I stored each cooked crepe in the oven on low heat.
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11
If you want to reheat the crepe the next day, thats easy too!
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12
Simply reheat the crepe on a low medium heated pan until its heated.
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13
Remember, no need to cook the crepe again.
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14
For the filling: Heat a medium skillet on medium high, and add the Earth Balance to the pan.
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When its melted, add the shiitake mushrooms, and a pinch of salt.
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16
Allow the mushrooms to saute for a few minutes until they start to caramelize then add the Chanterelle Mushrooms and balsamic vinaigrette, and another scant pinch of salt and pepper if you choose.
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Allow all of the mushrooms to become tender, and turn a light golden brown.
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Remove the mushrooms from the pan and set them aside.
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Turn the burner down to medium.
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Add the spinach directly to the mushroom pan.
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Allow the spinach to wilt slightly, and add the garlic, and Herbes de Provence.
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22
I used an herb grinder, and sprinkled on about 1/4 teaspoon of herbes until it was to my liking.
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23
Feel free to use less or more depending on what you prefer.
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24
Combine the mushrooms with the spinach mixture, and give it a light stir.
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25
Set aside (or keep on low heat), until your crepes are ready to go.
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Assemble by spooning the mushroom and and spinach mixture into the middle of a warmed crepe and rolling it up.
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Add a light sprinkling of balsamic vinaigrette to the crepe (if youd like), and fold.
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28
Garnish with parsley and a side salad and serve immediately.
