Asparagus and Corn Crepes

Summary

Yield
Servings
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

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 c
flour
1 t
salt
2 c
Soy milk
1 c
Water
2 T
Vegetable oil (For cooking crepes, use about half a teaspoon for each one)
1
Carrot (Grated)
2 c
Mushrooms (sliced)
1 cn
Creamed corn (You can make creamed corn by blending soft tofu and corn kernels)
1 cn
Corn (Small can)
1 cn
Asparagus (Drained, you can use fresh but soft canned works better)
2 pn
Black Pepper (To taste)
1 cn
Tomato/pasta sauce
2 T
Chili sauce (Vary the hotness according to taste, garlic and chili nice as well)
50 g
Soy cheese (Grated, a bechamel can work here too)

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.

Then simply mix everything together in a bowl

Heat a frypan (non-stick is best)and heat a teaspoon or two of the oil in it

Place approx. 1/3 cup of crepe batter into pan and swirl around until the entire base is covered.When 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

For the topping, mix together the two sauces

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

The crepes all prepared and about to be popped in the oven
Crepes all cooked, served with a dressed salad