SOY MILK CRÊPE WITH TRUFFLE & MUSHROOM BECHAMEL

Share A Recipe
Recipe Clock

1 hour

Recipe Serves Plates

4 pax

Share:
Share on facebook
Share on twitter
Share on email
Share on facebook
Share on twitter
Share on whatsapp
Share on email

Made with:

NutriSoy Fresh Soya Milk No Sugar Added

View Product
Buy Now

ingredients

CRÊPE BATTER

  1. 2 cups all-purpose flour
  2. 2 ¾ cups Nutrisoy Fresh Soya Milk No Sugar Added
  3. 2 tbsp cooking oil
  4. 1 tbsp brown sugar
  5. ¾ tsp fine salt

CRÊPE FILLING – TRUFFLE & MUSHROOM BECHAMEL

  1. 5 tbsp cooking oil
  2. 3 tbsp all-purpose flour
  3. 2 cups Nutrisoy Fresh Soya Milk No Sugar Added
  4. 2 tbsp nutritional yeast
  5. ½ tsp salt
  6. ½ tsp nutmeg powder
  7. 1 tbsp truffle paste
  8. 2 bay leaves
  9. 3 bunches buna-shimeji mushrooms
  10. Salt and pepper for seasoning
  11. 2 tbsp cooking oil
  12. 1 tbsp brown sugar
  13. ¾ tsp fine salt

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

Key Equipment needed

  1. Non-stick frying pan
  2. Whisk
  3. Oven, preheated to 175C

STEP

  1. Make your crêpe batter. Combine flour, Nutrisoy Fresh Soya Milk, cooking oil, brown sugar and salt in a medium bowl. Whisk well to combine. Set aside whilst you make your crêpe filling.
  2. Separate your mushrooms into individual stalks. Toss with 2 tbsp of cooking oil and season well with salt and pepper. Spread evenly on tray and roast at 175C for 30-40mins, until browned and no longer soggy.
  3. To make your truffle and mushroom bechamel, combine 2 tbsp flour and 2 tbsp cooking oil in a medium pan on medium heat. Whisk the flour into the oil and fry for 3 mins or until lightly browned and fragrant.
  4. Add Nutrisoy Fresh Soya Milk to flour and oil mixture, and whisk well to combine. Add nutmeg, nutritional yeast, truffle paste, bay leaves and salt. Simmer on medium heat and whisk till thickened to a sauce-like consistency. Remove bay leaves. Remove from heat and set aside to spread into crêpes.
  5. Make your crêpes! Preheat a nonstick pan on medium heat for 3 minutes, then oil the pan with a small amount of cooking oil or cooking spray. Place a small ladle of batter into the pan and immediately tilt the pan to spread the batter, then add additional batter to cover up any uncovered areas. As you get the hang of it, remember that thinner is better! Cook the crêpes for 2-3minutes on each side, or until browned but not charred.
  6. Assemble your dish by spreading 2 tbsp of the bechamel onto a crêpe. Top with roasted mushrooms, then fold and serve warm!
You might also like