Crepes and Skiing- What Could Be Better?

This weekend I had my first ski date with Sunday River in Maine. While it was unusually cold this weekend, that did stop the fun.  We skied all day Saturday, when I wasn't warming up my feet and then made an amazing dinner Saturday night.  My amazing friend Francois, who is French, offered to make authentic crepes for our entire group.  His authentic recipe included eggs, so I found a substitute batter for vegans. Everyone brought their own fillings!  I hope you enjoy it!

Vegan Crepes- Batter

1 c. flour
1/2 c. soy milk
1/4 c. earth balance, melted
1/4 tsp. salt
1 tbs. sugar (optional, for sweet crepes)
1 tbs. vanilla (optional, for sweet crepes)
2 tbs. brandy or other liquor (optional, for sweet crepes)

Mix all ingredients together in a bowl and mix with an electric mixer until blended.  Pour into a 2 cup measuring cup and refrigerate for 20-30 mins. Heat a non stick or stainless steel frying pan to medium heat with a drop or two of vegetable oil. (Too much oil and your crepe will slide all over the pan and not take shape).  Pour your desired amount of batter into the pan and tilt the pan to coat the base of the pan. (See pic that follows). Cook until golden and flip.  Add fillings and fold closed. Enjoy!

Chef Francois and his assistant Allie A. 

Wild Mushroom and Wilted Frisee (Curly Endive)

Saute your choice of wild mushrooms, I choose royal trumpet and chanterelle, with earth balance butter and oilive oil.  Add a dash of SI sea salt and fresh rosemary.  Saute until translucent.  Place your desired amount of Frisee in the pan atop the mushrooms and cover, letting the Frisee wilt.  About 30 seconds to 1 minute.

Final Product- YUM