This is Andrea's buckwheat crepe recipe adapted to make it vegan. The filling is sauteed shitake mushrooms, fresh sage leaves, shallots, white wine and my famous white sauce. The crepe is filled and garnished with the famous white sauce and shitake mushroom caps. The buckwheat makes the crepes dark, but I used mushroom broth for most of the liquid in making the batter, which makes them even darker.
The golden potatoes with onions were carmelized and then deglazed with more of that white wine. Thanks for the idea, Andrea!
This Valentine's Day came on the heels of our second major blizzard of the season. Since I needed to make more cupcakes to take to our fabulous neighbor with the front end loader (Thanks, Matt), Allen got brunch as well as cupcakes for the event.
