Asparagus Crepes

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Paper thin pancakes surround asparagus in a creamy sesame tahina sauce.

Ease: super quick Type: breakfast, entree, brunch Prep Time: 30 minutes Total Time: 1 hour including time for the batter to rest. Yield: 4 - 6 servings, 12 crepes

Cook's notes

To make this recipe "Quick and Easy," and vegan, simply serve the Creamed Asparagus over whole grain pasta, rice or millet.

Ingredients

Crepes:
1/2 c whole wheat pastry flour
1/2 c +2 T soy milk or milk
2 T warm water
2 large eggs
2 T safflower oil
1/4 t salt

Creamed Asparagus Filling
1 1/2 lb. asparagus
3/4 c water
1/4 c +2 T Sesame Tahini
1/4 t rounded minced dried garlic or garlic powder
1/2 t miso or 1/2 vegetable bouillon cube

Steps

• Prepare Crepe Batter Whisk or blend in food processor or blender all of the ingredients for the crepes. Cover and let stand in refrigerator for 30 minutes.
• Prepare Creamed Asparagus Snap off the bottoms of the asparagus and cut into 1 " pieces. Steam asparagus in microwave or saucepan over medium heat until crisp but slightly tender.
• Place cooking water in a small bowl and whisk in tahini, garlic and miso or bouillon. Stir in asparagus.
• Cook and Assemble Crepes Have the asparagus, a soupspoon, serving plates, a 1/4 c measuring cup, the pancake batter and a small spatula ready near the cook top.
• Place a nonstick, 6” crepe or omelet pan over medium heat. If it is not a nonstick pan, brush it lightly with oil before each new crepe. Heat the pan until a few sprayed drops of water sizzle. Stir the batter before starting each crepe. Fill the 1/4 cup half way with pancake batter and pour into the pan. As you pour, cover the bottom surface of the entire pan by tilting the pan in all directions.
• Cook over medium heat until the pancake is set and golden on the bottom. Gently turn the pancake with the small spatula or fingers, cook the other side until golden. Remove to serving plate.
• Pour batter into pan for next pancake as in step number 2.
• While the next pancake is cooking fill the one that is the plate. Place several tablespoons of filing in a line down the center of the crepe. Fold each side of the crepe over the filling, creating a cylinder, open on each end. By now the next pancake will be ready to turn.
• Place two or three crepes on each plate. To keep warm, place in a 200° F oven.

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