Les crêpes d'un vegan

Hope that french was correct, would be kind of embarrassing otherwise. So, Sunday evening, what's better to make than crêpes! It took a while, so do some planning, start in good time and know that this recipe is worth every minute (at least I thought so). They're really fun to make, but if you want to make it go faster, try preparing the filling in advance, or make a quicker one. Anyway, this is how I made them. They're quite rich, but really yummy.

About 4 crêpes (I ate two and was very satisfied):
Crêpes (makes a couple extra; either fill them or save for later):
1 dl vegan milk
1,25 dl water
80 g milk-free margarine, melted
1,25 dl flour
1/8 tsp. salt
2 tbsp. water, to thin if needed

Parsnip & potato filling:
1 parsnip
1 potato
Oil
1/4 tsp. herb salt
Pepper
1/2 tsp. thyme

Sauce:
1/2 onion
1 clove of garlic
1 tbsp. flour
1/2 tsp. herb salt
1 dl vegan cooking cream
1/2 dl vegan milk
2 tsp. french herbs (Herbe de Provence)
2 tbsp. white wine
1 tsp. lemon juice

Mushroom filling:
Oil
Herb salt
8 big mushrooms

To top with:
A splash of cream
Sesame seeds
Thyme
Pepper

Mix all the ingredients for the crêpes together and place in the fridge for 30 minutes.

Chop the potatoes and parsnip into 0,5 cm big cubes. Place in an ovenproof dish and drizzle over some oil. Add the salt, pepper and thyme. Toss together and pop in a 250 degree oven for about 25 minutes.

Start the sauce: Finely chop the onion and garlic. Fry on low heat in oil until soft, about 7 minutes. Add the flour and stir. Pour in the rest of the ingredients and let cook slowly until thick.

Chop the mushrooms into quite small pieces, otherwise the crêpe will be hard to roll up. Heat some oil in a pan. When very hot, quickly fry the mushrooms until golden. Salt carefully.

Now the crêpe batter should be done. Take out of the fridge. Heat a medium size frying pan with some oil. When hot start frying the crepes. You shouldn't have to butter the pan in between crêpes since there's so much butter in the batter. But if they start sticking, add some oil.

Time for putting the crêpes together! Place some of the roasted parsnips and potatoes along one edge. Put some mushrooms and a couple of dollops of sauce on it. Roll up and place in a greased ovenproof dish. Continue making the rest of the crêpes. When they're all snug in the dish, drizzle over some cream and sprinkle over thyme, sesame seeds and thyme. Bake for about 15 minutes in a 250 degree oven.
Voilà!