Savory Potato-Mushroom Crepe Pockets

1. Prepare Crepes

Start by preparing your crepes according to your chosen recipe. Once they are ready, stack them neatly on a plate and cover them with plastic wrap to keep them soft and pliable until you are ready to use them.

2. Cook Potatoes

Peel and chop the Yukon gold potatoes into small pieces. Place them in a medium-sized pot, cover with water, and bring to a boil. Cook the potatoes until they are tender, which should take about 20-25 minutes. Drain the water and transfer the potatoes to a large bowl, then mash them until they are smooth and lump-free.

3. Cook Onion and Mushrooms

In a heavy skillet, heat the canola oil over medium heat. Add the finely diced onion and cook it until it becomes golden-brown and soft, about 15 minutes. This caramelizing process will add a wonderful depth of flavor to your filling. If you are using caraway seeds, add them to the skillet along with the sliced mushrooms. Sauté the mixture until the mushrooms are tender and any liquid they release has been absorbed, about 7 minutes.

4. Combine Filling

Fold the sautéed mushroom mixture into the mashed potatoes. Season the filling generously with freshly ground pepper and salt to taste. This step ensures that every bite is perfectly flavored.

5. Assemble Blintzes

Lay a crepe flat and place a generous spoonful of the potato-mushroom filling in the center. Shape the filling into a compact rectangle, then fold the sides of the crepe over the filling to create a neat rectangular bundle. Repeat with the remaining crepes and filling.

6. Cook Blintzes

Heat a heavy skillet over medium heat and lightly brush it with softened vegan margarine. Place the blintzes seam side down in the skillet and cook them until they are crisp and browned on the bottom, about 3-4 minutes. Carefully flip the blintzes and cook the other side until it is also crisp and browned, another 3-4 minutes.