Savory Crepes with Vegetables & Cashew Cream Drizzle
Ingredients
- 12 sundried tomatoes, cut into thin strips
- 1 cup boiling water
- 1 tablespoon extra-virgin olive oil or coconut oil 2 onions, thinly sliced
- 1 cup raw cashews
- 2 cups vegetable broth or stock, divided use
- ¼ cup fresh parsley leaves, plus more for garnish if desired
- 1 teaspoon light or white gluten-free miso paste or gluten-free soy sauce
- 1 garlic clove
- Pinch of paprika
- Fine sea salt, to taste
- 1 cup chickpea or garfava bean flour, sifted
- Gluten-free nonstick cooking spray or extra-virgin olive oil
- 12-16 asparagus spears, trimmed and steamed
- ½ cup cooked edamame (green soybeans) or cooked sweet peas
Directions
Make the filling:
Place the tomatoes in a heatproof bowl and cover with boiling water. Set aside. Heat oil in a large non stick frypan over medium-low heat and add the onion. Sauté until the onion is golden, stirring frequently, 10-15 minutes. Add the tomatoes and their liquid, lower heat to simmer, and cook, stirring occasionally, until most of the liquid has evaporated and the mixture is soft, about 10 minutes.
Make the cream sauce:
Blend the cashews, 1 cup broth, parsley, miso, garlic, paprika, and salt to taste in a blender until smooth. Transfer to a small pot and heat gently over low heat until just warmed through. Keep warm while you cook the crepes, stirring occasionally to prevent scorching.
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Make the crepes:
In a medium bowl, whisk together the chickpea flour, remaining 1 cup broth, and salt to taste until smooth. Heat a 6- to 8-inch non-stick frypan over medium heat and coat with non-stick spray or a little olive oil. Pour about ¼ of the batter in the center of the pan and use the back of a ladle or large spoon to spread it in a circle that almost fills the pan. Allow to cook for about 4 minutes, until the top is almost entirely dry and the edges begin to move away from thepan. Using a spatula, lift an edge of the pancake to check the bottom. If it’s brown in spots, flip the crepe over and cook for another 1-2 minutes on the other side. If it’s not quite browned, continue to cook another 1-2 minutes before flipping. Slide the cooked crepe onto a plate and cover to keep warm as you continue to cook the remaining crepes.
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Assemble the crepes:
For each crepe, spread ¼ of the onion-tomato mixture over half the surface. Top with 3-4 asparagus spears and 2 tablespoons edamame. Then fold the crepe in half. Spoon about ¼ of the cashew cream sauce over the top and garnish with more chopped parsley, if desired.
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Servings
Serves 4
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