CREPES AND BLINI AND CAVIAR | 165 CREPES WITH MUSHROOM BUTTER AND CAULIFLOWER CREAM Prep Time: 30 minutes Cook Time: 30 minutes Serves: 4 crepes, two per person Make the crepes once the sauce is finished and warming on the stove, and once the mushrooms are in the pan, cooking on low. SAUCE One small head of cauliflower, about 4 cups of florets 1 cup almond milk 1 Tbs lemon juice 2 Tbs nutritional yeast Salt and pepper to taste MUSHROOM FILLING 3 Tbs margarine 2 Tbs minced fresh sage/finely chopped rosemary (Optional) 2 cloves of garlic, crushed 1 shallot/½ onion, minced ½ teaspoon Herbs de Province/marjoram Pinch of red pepper flake 2 full cups sliced mushrooms Salt and pepper to taste CREPES 1 cup all-purpose flour 1 ½ cups almond milk 4 Tbs water 1 tsp salt 2 Tbs olive oil Vegetable oil spray or brush oil over pan Zoe cooking crepes
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