A wonderful brunch or a light meal anytime, this elegant creation hits the spot. Enjoy freshly grilled asparagus, sautéed mushrooms and the bite of marinated artichoke hearts, all wrapped in a warm crepe and drizzled with a simple and creamy Golden Sauce.
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| Prep Time | 30 minutes |
| Passive Time | 20 minutes for batter to rest |
| Servings |
people
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Ingredients
Golden Sauce
- 1/2 cup almond milk
- 1/2 cup silken tofu
- 3 Tablespoons nutritional yeast
- 2 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon black salt for the "eggy" flavour. You can substitute regular salt.
- 1/4 teaspoon tumeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/3 cup melted vegan butter
Vegan Crepes
- 2 cups unbleached flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 1/2 cups almond or any plant milk
- 5 Tablespoons melted vegan butter or light flavoured olive oil
Grilled Veggies
- 12-14 stalks fresh asparagus
- 3-4 sliced mushrooms
- 8-10 marinated artichoke hearts
- salt and pepper to taste
Ingredients
Golden Sauce
Vegan Crepes
Grilled Veggies
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Rate this recipe!
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Instructions
Golden Sauce
- This sauce can easily be made a few days ahead. Combine all ingredients except melted butter in a blender and whirl until smooth.
- While the blender is still running, slowly pour in the melted butter through the top opening. Blend until smooth and adjust salt and pepper and lemon juice to taste.
Crepes
- These can also be prepared ahead of time and, earlier in the day, or frozen and thawed when needed. Just make sure to put waxed paper or parchment paper between them so they don't stick.
- Sift your dry ingredients. In a large mixing bowl, add your milk and melted butter. Add your sifted dry ingredients and mix until batter is smooth. For best results, let your batter rest for 1/2 hour.
- Heat a large non-stick pan to medium heat. Your batter should be a little thinner than heavy cream. Thin it out with a little more milk or water to attain a good consistency. Pour 1/4 cup of smooth batter onto your pan and swirl it around to make a thin pancake. Let cook until bubbles form. This only takes a few minutes. Carefully check the bottom to see that it has browned a little. Gently flip the crepe to cook the other side. This side takes less time to cook. Don't overcook or the edges will get too brittle.
- Cool your crepes separately on a cooling rack. This recipe makes more than you will need, so you can freeze them when cool by stacking them with waxed paper or parchment paper between each one. Having frozen ones handy makes the meal really fast! Just let them thaw and warm them gently on a warm pan or for a few seconds in the microwave.
- Remember that the first one is usually a "practise" crepe. With a little more practise, you will impress yourself!
Grilled Veggies
- If you have a stovetop grill pan, this works really well. I would recommend getting one. If not, a cast iron pan will work well, too. Wash your asparagus and trim off the tough ends. Slice the mushrooms into thickish slices for a good bite.
- In a small pan, cook your mushrooms with a little butter until browned. Add salt and pepper to taste. A little freshly minced garlic is good, if it it's not too early in the day! 🙂
- With a little oil in your pan, (no oil needed on the grill) cook your asparagus until they start to become tender. Throw your marinated artichoke hearts and some of the liquid into the pan or on to the grill and continue cooking until there is some browning. Add salt and pepper to taste.
Crepe Construction
- Now you're ready to quickly put it altogether. Place a warm crepe on each plate. Arrange your sauteed veggies down the middle and fold over the crepe. Drizzle your Golden Sauce over the top of each and sprinkle with a little paprika or some chopped chives or fresh dill. Have some extra sauce on the side because it's really tasty! Enjoy!
Recipe Notes
This Golden sauce is great on top of a delicious layering of toasted crumpet, avocado, tomato, and crunchy sprouts. Season with smoked paprika and "Everything Bagel" spice for a quick and flavourful breakfast or brunch! Serve up with some sliced sweet peppers for extra colour and nutrition.
