Chef: Jeannie Hudkins
Makes: 2 -3 servings
Prep time: 30 minutes
Cook time: about 20
½ c plant-based milk
½ c water
¾ c whole wheat pastry flour
1 T tapioca flour
½ t salt
1 T maple syrup
½ t turmeric
2 T nutritional yeast
1 c water
1 T whole wheat flour
2 T cornstarch
⅓ c nutritional yeast
1 T miso
¼ t paprika
¼ t mustard powder
1 t lemon juice
¼ t salt
¼ t garlic powder
The omelette filling can be any vegetable you like, including mushrooms, asparagus, peppers, broccoli, bok choy, olives, etc. Simple water-saute your choices until tender.
- Place all ingredients into a blender or food processor and mix until blended.
- Place blended mixture into the freezer for 15 - 20 minutes.
- Heat a non-stick skillet on medium heat.
- When pan is hot, ladle ¼ cup of the chilled batter into the center of the pan and lift and tilt the pan so that batter spreads in a thin circle. (If you are concerned about sticking problems, rub a tiny bit of tahini on the bottom of the pan prior to heating.)
- Cook for a few minutes until omelette is bubbly and dry. Gently slide a spatula under the crepe to loosen and lift the crepe. (If the omelette does not lift easily, let it cook a bit more.) Flip the omelette and let it cook another minute.
- Repeat for remaining omelettes. You will need two omelette circles to make one completed omelette.
- Place about ¼ of the water in a cup and mix with flour until smooth.
- Add the cornstarch and mix well.
- Add the remaining water a little at a time and stir until smooth.
- Place all ingredients in a blender and mix until smooth.
- Pour the mixture into a saucepan and stir over medium heat until it starts to thicken. Let it bubble for 30 seconds, and whisk vigorously.
- To assemble your omelette: Lay one omelette circle on a plate.
- Place a second circle under the first so that it folds over on the side and covers about two-thirds of the bottom piece.
- Place your fillings inside the open pocket and top with cheese.
- Serve with hash brown potatoes and pancakes for a delightful Sunday brunch!
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