Asparagus Crepes
Servings: 6 crepes
Ingredients
For the Crepes
- 1 cup Whole wheat pastry flour
- 2 Egg replacers (2 tbsp. ground flaxseed meal with 6 tbsp. water)
- 1 ½ - 2 cups Non-dairy milk
For the Filling
- ¼ cup Vegetable broth
- 3 cups Chopped asparagus, cut into bite-sized pieces
- 3 cloves Garlic, crushed
- 2 tbsp. Lemon juice
- ¼ tsp Dried tarragon
- 1 tsp Onion powder
- ½ tsp Sea salt
For the Sauce
- 4 tbsp. Garden Mayonnaise (see condiments)
- 2 tbsp. Lemon juice
- 1 tbsp. Nutritional yeast
- ½ tsp Sea salt
- 1 pinch Red pepper flakes
- 2 tbsp. Non-Dairy Milk
Instructions
- For crepes, combine flour and egg replacers in a medium bowl. Slowly stir in the milk and beat with a wire whisk until the batter is smooth.
- Pour ¼ cup batter in nonstick skillet or crepe pan. Tilt and rotate the skillet to distribute the batter evenly over the bottom of the pan. Cook for 1 minute or until bubbles appear on surface of crepe. Turn the crepe over and cook briefly on the other side. Repeat this process with the remaining batter.
- Preheat oven to 350°F.
- For the filling, sauté asparagus in ¼ cup vegetable broth in a large skillet over medium-high heat until tender.
- Add garlic, lemon juice, tarragon, onion powder, and salt. Sauté for 1 minute more. Set aside.
- To assemble, place asparagus in center of crepe. Roll up and place in a large baking dish.
- Cover and bake for 15 minutes. While crepes are baking, whisk together sauce ingredients, and after crepes are baked, spread the sauce over the top of each crepe. Serve immediately.