French Cheeseberger Crepes and Fries w/ Mustard & Ketchup Vinaigrette and Lettuce, Tomato and Pickle Confetti

For crepe: combine flour, sugar, salt, milk, eggs and butter. puree until smooth, let set for 15 minutes. Heat nonstick pan over medium heat, coat with butter then 1/3 c batter, swirl around to make as thin as possible. cook 2 to 3 minutes, flip and cook another minute, slide it out and continue until you use up all the batter.

For berger(seitan), Cut sietan into small dice. Put oat flakes into food processor and pulse to course flour, remove and set aside put seitan in the processor and pulse until it resembles minced meat. Mix seitan with oats, veggies, ketchup, mayo, worchestershire, banana peppers. Saute the meat with a little vegetable oil, stir in cheese and parsley at the end. 

Mustard Vinaigrette: Mix everything together.

Ketchup Vinaigrette-mix everything except oil, then slowly add oil. 

Showstrings: use manoline to cut potatoes, fry in 350 degree oil until golden, drain on paper towels.

For confetti: chop pickles. tomato and lettuce.

To assemble: take a crepe put in 2T of meet and 16 potato strings and roll-place 2 on display plate, drizzle with the 2 vinaigrettes and sprinkle with confetti .