Important information
Serves: 4
Preparation time: 30 minutes
Cooking time: : 10 minutes prep time plus 10 minutes to bake
Dietary Information:
This recipe is Vegan and contains nuts.
Ingredients
For the sauce
For the sauce
400ml Soya Milk
2 Tbsp Margarine or Vegetable Oil
4 Tbsp All Purpose Flour
1 Tsp Ground Nutmeg
Sea Salt
2 Tbsp Nutritional Yeast
For the crepes
150g Flour
200ml Milk
1 Tbsp Olive Oil
1/2 Tsp Sea Salt
1 Tbsp Chopped Parsley
Other ingredients
250g Asparagus
Method:
-
In a saucepan, mix the margarine with the flour over a low heat until creamy.
-
In a separate pan, boil the milk with the nutmeg and gradually add to the flour mix. Stir to avoid lumps.
-
Continue to stir until the sauce has thickened and boil for a few minutes then remove from the heat, add the nutritional yeast and salt to taste and set aside.
-
Mix the pancake ingredients together and whisk until the batter is smooth with no lumps.
-
Cook the crepes and set aside.
-
Boil the asparagus for 4 minutes in boiling water. Drain and rinse with cold water and set aside.
-
Fill each crepe with asparagus and sauce. Add sauce to the bottom of a baking dish and line the crepes up inside.
-
Cover the pancakes with sauce and bake for 10 minutes.