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.

Steps

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 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 .

Ingredients

tempeh, vegetable oil, lime, shiitake mushroom, garlic clove, asparagus, peanuts, vegetable broth, chunky peanut butter, soy sauce, lemongrass, lime juice, fresh ginger, shallot, curry powder, pepper, eggs, milk, flour, butter, cayenne pepper, salt, water, carrot, onion, garlic cloves, heavy cream