This scrumptious vegan crepe from Stanford Inn by the Sea in Mendocino may take some time to prepare, but is well worth the effort! Depending on your mood—or what’s available—you can use a combination of boletes, porcini, chanterelle or hedgehog mushrooms. Makes about 6 crepes.

For the herb crepe

• 16.4 ounces (about 2 cups) silken tofu
• 1 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 tablespoon arrowroot powder
• 2 cloves garlic
• 1 teaspoon finely chopped chives
• 1 teaspoon finely chopped parsley
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup water
• 2 tablespoons olive oil
• Soy milk for thinning

Combine all ingredients except finely chopped chives and parsley in a high-speed blender. Blend until completely smooth. Batter will resemble a thick pancake batter.

Stir in finely chopped parsley and chives. Refrigerate, letting the batter rest in the fridge, covered, for at least 30 minutes.

Heat a nonstick pan, griddle, or cast-iron pan over medium heat. Use spray oil if concerned about the crepe releasing from the pan/griddle.

Once the pan is very hot, ladle approximately ¼ cup batter into pan and gently spread batter in a circular motion with ladle to thin the crepe to about ¼ inch thick.

Brown crepe for 2–3 minutes per side and set aside until ready to fill.

Note: If the crepe is too thick, add soy milk, stir and let rest for about 10 minutes before you continue to produce crepes.

Note: For thinner, crisper crepes, omit tofu, water, garlic and nutritional yeast and replace with 1 cup soy milk. To cook, ladle ¼ cup batter into pan and quickly swirl it around to thinly coat the bottom of the pan. Flip when edges brown and begin to curl up, and cook for 1 minute on the other side.

For the filling

2 cups fresh or dried boletes or porcini mushrooms
1 cup white wine or Ravens vegetable broth 2 cups (about 1 pound) wild mushrooms, such as chanterelles or hedgehogs
2 yellow or white onions, cut into very thin half-moons
4 shallots, cut into very thin half-moons
2 tablespoons minced garlic
1 teaspoon salt
1 tablespoon white pepper
1 teaspoon green pepper
2 tablespoons olive oil
2 tablespoons minced fresh thyme
1 tablespoon dried thyme
1 bunch (about 4 ounces) chives, minced ¼ cup white wine
1 tablespoon mirin
2 teaspoons golden balsamic vinegar
1 teaspoon ume plum vinegar
8 cups chopped raw spinach
Balsamic reduction

Combine dried boletes and white wine in sauté pan over medium heat and cook until mushrooms are soft, about 5–7 minutes. Allow mushrooms to cool, then remove from skillet, cut into small pieces, and set aside. (If using fresh mushrooms, skip these steps.)

Using the same skillet combine wild mushrooms, onions, shallots, garlic, salt, white and green pepper, and olive oil, and sauté. over medium heat until slightly brown and soft, about 10–12 minutes.

Add fresh and dried thyme and chives to the mushroom mixture. Deglaze pan with wine, mirin, golden balsamic vinegar, and ume plum vinegar.

Add spinach and stir to combine.

Gently combine mushroom and spinach mixture with the boletes; taste and season with salt and pepper.

Place a heaping cup of mushroom mixture on a crepe. Then fold the crepe and drizzle with balsamic reduction.