Grilled Tempeh and Mushroom Crêpes
[Vegan, Gluten-Free]

To Make the Crêpes:

1. Blend all the ingredients together and set in the refrigerator for a few hours before cooking. All day or overnight is probably better.
2. When you're ready, lightly spray a well-seasoned 8-inch cast iron or non-stick pan (with sides) with a bit of cooking spray. Then, lay down a 1/4 cup of batter. Swirl it around so it's evenly distributed. Let it sizzle for a few minutes until the edges just start to peel up, then carefully flip it over with a spatula, cooking the other side for half a minute or so.
3. Set these aside in a neat little stack covered with a towel or foil.

To Make the Filling:

1. Combine ingredients for tempeh marinade. Marinate all day or overnight.
2. Sauté vegetables and tempeh with garlic, then assemble as desired.