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Mushroom Avocado and Sprout Crepes Servings: 4 Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
These are great for a Sunday brunch, but this is also one of my wife's favorite dinners and it is fairly quick to prepare. They can be served with store bought poppy seed dressing or try my recipe for Orange Ginger Chia Dressing. You will also need the recipe for Egg Free Crepes. Prep Time 15 minutes Cook Time 15 mintes

Ingredients:

• 1 recipe Egg free crepes (click the link for the recipe) Egg free crepes
• 1 recipe Orange Ginger Chia Dressing (click the link for the recipe or substitute store bought poppy seed dressing) Orange Ginger Chia Dressing
• 1 large Avocado
• 1 cup Cremini mushrooms
• 1 cup Broccoli sprouts (substitute clover sprouts or microgreens if desired)
• 1 small Apple - thinly sliced (I like honey crisp)

Special Equipment:

No special equipment is required.

 

Preparation Method:

Slice the cremini mushrooms into 1/8 inch pieces. Core and thinly slice the apple, or cut into julienne (matchstick size) pieces. Cut the avocado in half, removing the seed, and slice each half into 6 or 8 pieces lengthwise. If desired, lightly sauté the mushrooms in a dry pan with a tablespoon of water for about 1 minute to lightly cook the mushrooms.

To serve, place avocado slices on half of a crepe and top with sliced mushrooms, sliced apple, and broccoli sprouts. Fold the crepe in half and top with dressing.

This recipe goes very well with my Oil-Free Roasted Rosemary Potatoes!