Asparagus and Corn Crepes
This is a delicious light recipe, and if asparagus really is an aphrodisiac, could help you in the loving department as well. Don't just save them for valentine's day though :)
Ingredients
2 cups flour
1 teaspoon salt
2 cups Soy milk
1 cup Water
2 tablespoons Vegetable oil (For cooking crepes, use about half a teaspoon for each one)
1 Carrot (Grated)
2 cups Mushrooms (sliced)
1 can Creamed corn (You can make creamed corn by blending soft tofu and corn kernels)
1 can Corn (Small can)
1 can Asparagus (Drained, you can use fresh but soft canned works better)
2 pinches Black Pepper (To taste)
1 can Tomato/pasta sauce
2 tablespoons Chili sauce (Vary the hotness according to taste, garlic and chili nice as well)
50 grams Soy cheese (Grated, a bechamel can work here too)
Info
Yield
4 Servings
Preparation time
30 minutes
Cooking time
30 minutes
Total time
1 hour
Instructions
To make crepes:
- Place flour and salt into a bowl and gradually whisk in the liquids and allow to stand a few minutes while you prepare the filling
For filling:
- Lightly fry the mushrooms in 1 tablespoon of olive oil until they reduce.
- Mix everything together in a bowl
Putting it all together:
- Heat a frypan (non-stick is best) and heat a teaspoon of oil for first pancake, and half a teaspoon before each of the rest
- Place approx. 1/3 cup of crepe batter into the pan and swirl around until the entire base is covered.
- When the surface begins to look dry and bubbly, carefully turn crepe over and cook another minute or so
- Repeat this same procedure until all the batter is used up and you have about 8 crepes
- Let them cool a little
- Mix together the two sauces in a little bowl to make topping
- Now fill each crepe with a couple of tablespoons of filling and roll up and place into an oiled baking dish
- Spread topping evenly over, and finally top with the grated soy cheese.
- Cover with foil (if you like but I don't always)
- Bake in a moderate oven for about 1/2 an hour.
Serve with a crisp green salad