Corn Crepes With Savory Tempeh - Series 6

What You'll Need
3/4 cup whole wheat pastry flour
1/4 cup yellow cornmeal
sea salt
1-2 cups soy milk
light sesame oil
1 package savory tempeh
4 teaspoons light sesame oil
4 ounces tempeh -- coarsely crumbled
1/4 cup water
soy sauce
1 onion -- diced
1 carrots -- diced
2 cups button mushrooms -- thinly sliced
4 dried shiitake mushrooms -- rehydrated
1 cup soy milk
1/2 teaspoon ground dried rosemary
2 teaspoons kuzu -- dissolved in small amount cold water

onion ginger gravy
1/2 each onions -- finely diced
2 cups water
1 teaspoon soy sauce
1 each fresh ginger root -- half inch piece grated, juice
1 teaspoon kuzu -- dissolved in small amount cold water

Instructions
Combine the flour, cornmeal and salt in a medium bowl. Mix and rice mill to form a thin pancake batter. Set aside fifteen minutes before cooking.
Make the tempeh. Heat oil in a skillet over medium heat. Add tempeh, and sauté stirring occasionally, until golden. And water, season lightly with soy sauce, and simmer 5-7 minutes over low heat. Stir in onions, carrots, and mushrooms. Gently stir in soy milk and rosemary. Season lightly with soy sauce, cover, and simmer until mushrooms are very tender, about ten minutes. Stir in the kuzu mixture and cook, stirring, until mixture thickens 3-4 minutes. Set aside to cool.
Lightly oil a small cast iron skillet or crepe pan and heat over medium. And 1/4 cup of batter to the hot pan, turning pan to coat evenly with better. Cook until edges bubble and the center of the crepe seems dry and is covered with pin-point-size bubbles. Gently flip crepe and cook other side until set. Transfer to a kitchen towel to cool. Repeat with remaining batter. Cover cook crepes with another towel to keep them moist while cooking the others.
Simmer the onions, water, soy sauce, and ginger juice over low heat for 3-4 minutes. Stir in the kuzu mixture and cook, stirring, until gravy thickens slightly.
Spoon some of the tempeh mixture onto the center of each crepe and roll to enclose. Place seam side down on a platter. Serve topped with warm gravy.