Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce
"Full and flavorful spicy marinated tempeh, married to curry crepes and carrot cream. Sip a tall, cool ice tea and savor the meal."
photo by heatherhams26
- Ready In:
- 1hr
- Ingredients:
- 33
- Serves:
-
4
ingredients
- 12 ounces tempeh
- 1⁄3 cup vegetable oil, for sauteeing
- 1 lime, cut into quarters, for garnish
- 1 cup shiitake mushroom, sliced
- 1 garlic clove, minced
- 8 stalks asparagus, peeled, cut into 4 inch lengths
- 1⁄2 cup peanuts, shelled, roasted, and rough chopped
-
Tempeh Marinade
- 1 cup vegetable broth or 1 cup chicken broth
- 2 tablespoons chunky peanut butter
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 1⁄2 tablespoons lemongrass, chopped
- 1⁄2 tablespoon lime juice
- 1⁄2 tablespoon fresh ginger, peeled and grated
- 1⁄2 teaspoon shallot, minced
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon pepper
-
Crepes
- 2 eggs
- 1 cup milk
- 1 cup flour
- 2 tablespoons butter
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 -2 tablespoon water, as needed to thin batter
-
Carrot Sauce
- 1 lb carrot, peeled and finely diced
- 1 large onion, peeled and finely diced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 cups heavy cream
- 1⁄3 tablespoon salt
- 1⁄3 tablespoon pepper
directions
- Slice tempeh thinly across the cake.
- Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
- Cover and refrigerate for 20 minutes.
- While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
- Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
- Pour 1/2 cup of crepe batter into the pan.
- Tilt the pan to coat the surface evenly with batter.
- Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
- Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
- Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
- Crepes can be stacked and covered with a kitchen towel until ready to use.
- Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
- Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
- Add carrot, onion and garlic and saute for 5 minutes.
- Add heavy cream and bring to a boil.
- Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
- Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
- Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
- Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
- Simmer for 20 minutes.
- Add salt and pepper to taste.
- Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
- Transfer crepes to serving plates.
- Spoon the hot carrot sauce around filled crepes.
- Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
- For vegetarian do not use the chicken broth.
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Reviews
-
Oh my this was so good. I Have been trying to eat more health which is hare to do living in the south. I made it with firm tofu due to not being able to find tempeh after going to 6 stores. Was very good and my boyfriend said it tasted like chicken. I as well used puff pastry and put the mixture inside and topped with sauce. -
i made the cream with coconut milk and added some lemon juice. i did not have heavy cream. i would have used thai curry paste instead of indian curry powder but decided to do it as written. -
painfully tasty. took longer for me, but i am pretty scattered and can't multitask. AND i cant make round crepes
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
