| Logged in as: (Customer-No. ) |
Info
Vegusto B2B
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product  in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
86: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 2 Servings
Crêpes:
85 g spelt flour
½ TL rock salt
160 ml Soya drink (unsweetened)
Canola oil or coconut oil
Filling:
150 g No Moo, Pizza Sauce [Order No: 409]
1 small onion (80 g)
150 g brown champignons
200 g spinach
200 g Vegan-Maxi-Sausage, Lyon-Style [Order No: 131]
1 pinch nutmeg
salt and pepper
1 twig thyme
a little margarine
4 Tbsp No-Moo, Classic, grated [Order No: 400]
Treat yourself with Vegusto: Recipe No. 86
Surprise your guests with savoury crêpes filled with spinach, mushrooms and Vegusto Vegan-Maxi-sausage. The No-Moo Sauce refines the taste and gives the crêpes a delicious crust while browning.
Ingredients for 2 Servings
Crêpes:
85 g spelt flour
½ TL rock salt
160 ml Soya drink (unsweetened)
Canola oil or coconut oil
Filling:
150 g No Moo, Pizza Sauce [Order No: 409]
1 small onion (80 g)
150 g brown champignons
200 g spinach
200 g Vegan-Maxi-Sausage, Lyon-Style [Order No: 131]
1 pinch nutmeg
salt and pepper
1 twig thyme
a little margarine
4 Tbsp No-Moo, Classic, grated [Order No: 400]
Preparation
Mix flour, soy drink and rock salt.
Brush non-stick skillet thinly with vegetable oil.
Pour ¼ of the dough into the skillet and spread thinly with the back of the ladle. Cook on each side for about 2 minutes until golden brown. Repeat to make four wafer-thin crêpes.
For the filling wash and chop champignons. Peel the onions and chop.
Heat 3 Tbsp of olive oil in a frying pan. Add onions and fry for 2 minutes. Add the mushrooms and fry for another 5 minutes.
Wash spinach, rinse and add to the mushrooms. Simmer until liquid has evaporated.
Cut the Vegan-Maxi-Sausage, Lyon-Style into small dices and add to the spinach. Season with pepper, nutmeg and thyme.
Spread out crêpes and brush each one with 1 Tbsp of No-Moo, Sauce. Cover with the mushroom-spinach-Vegusto-filling and roll up.
Grease a suitable casserole dish with margarine and arrange the filled crêpes inside.
Pour the rest of the No-Moo, Sauce on top.
Bake in the oven at 200°C for about 15 minutes until a brown crust has formed.
Sprinkle with grated No-Moo, Classic and serve warm.
