SNDC is Not a Dinner Club

Reposting for next week. I’m going to repost this on Courtney’s behalf so that we can plan ahead for next weekend. Per conversation with Courtney, sounds as though we’ll be having this dish at her house next weekend.

Repost:

I made this recipe a few weeks ago, only with soy milk and no poblano chiles, and it was really good. I think it might be even better with the poblanos.

My place (1201 NE 21st Ave., Portland), 5:30 p.m., Sunday.

Ingredients we need:

Crepes
2 cups soy milk – Ben & Courtney
3 large eggs – Ben & Courtney
2 tablespoons (1/4 stick) unsalted margarine, melted, cooled
1 teaspoon fine sea salt – Ben & Courtney
2 cups sifted all purpose flour – Ben & Courtney

Mushroom filling
1/3 cup corn oil – Ben & Courtney (well, canola oil, close enough)
2 cups chopped white onions – Dan
1 pound fresh shiitake mushrooms, stemmed, caps thinly sliced Ben & Courtney
2 tablespoons minced freshepazote or fresh cilantro
4 teaspoons finely chopped garlic Ben & Courtney

Sauce
6 large fresh poblano chiles – Dan
2 tablespoons (1/4 stick) unsalted margarine
1/4 cup chopped white onion – Dan
1 small garlic clove, minced Ben & Courtney
3 tablespoons all purpose flour Ben & Courtney
2 cups warm soy milk Ben & Courtney
1/2 cup soy milk or non-dairy whipping cream Ben & Courtney

Wine – Dan

If anyone is interested in dessert crepes after the main meal, bring whatever dessert fillings/toppings you would like.