Vegan Crêpes with Asparagus Filling
Winter and spring are my favorite seasons. In spring, everything starts to blossom again, the temperatures go back up, the days are longer, and everybody seems to have more energy. And finally, it is warm enough to have lunch on our little office terrace in the sun. To celebrate the season, we combine strawberries and asparagus in this dish – a perfect match!
The great thing about this recipe is that it tastes great hot and cold. So the pancakes suit every occasion: a picnic, a brunch, a buffet, and many more. All components can be prepared in advance and stored in the fridge. You can decide whether you fill them the day before you want to eat them or not. You could also cut the pancakes into smaller pieces, making them the perfect finger food.
For the pancakes, it doesn't matter whether you use spelt flour type 630 or wheat flour type 405. We have tried both, and they tasted great and worked well. We recommend not frying the pancakes for too long, otherwise, you won't be able to roll them properly. So better remove them from the pan just before they get brown and crispy. You can vary the filling according to your mood. Instead of green asparagus, you could use white asparagus. And instead of almonds, you can use hazelnuts or any other nut.
If you are looking for more savory pancake recipes, we also have vegan scallion pancakes or vegan, spinach pancakes on offer. But of course, sweet recipes are not neglected either: how about tofu-stuffed crêpes with orange jam or vegan chocolate pancakes with tahini?
Vegan Crêpes with Asparagus Filling
Ingredients
For the pancake batter:
- 260 g (2 cups) wheat flour type 405 or spelt flour type 603
- 1 tbsp baking powder
- 1 pinch salt
- 400 ml (1.66 cups) plant-based milk
- vegetable oil or vegan butter for frying
For the filling:
- 750 g (1.66 lbs) green asparagus
- 1 tsp salt
- 1 tsp sugar
- 1 tsp vegan butter
- 20 g (0.75 oz) parsley
- 300 g (1.25 cups) plant-based crème fraîche
- 0.5 lemon (juice)
- 2 tsp sugar
- approx. 300 g (10.5 oz) strawberries
- 200 g (7 oz) vegan feta
- salt
- pepper
Also:
- 50 g (1.75 oz) almonds
Instructions
First, wash green asparagus, trim any woody ends and peel if necessary. Next, bring a large pot of water, salt, sugar, and vegan butter to a boil. Add the asparagus and cook for approx. 5-7 minutes until tender. Drain and keep warm.
Chop parsley and mix it with plant-based crème fraîche in a bowl. Season to taste with lemon juice, sugar, salt, and pepper.
Combine flour, baking powder, and salt in a bowl for the pancake batter. Then add plant-based milk and mix until smooth. Let sit for about 10-15 minutes.
In the meantime, wash and slice strawberries. Next, crumble the vegan feta into small pieces. Then chop almonds and toast in a fat-free frying pan over medium heat until golden brown.
Heat vegetable oil in a frying pan over medium-low heat. Add a ladle full of batter and spread the batter equally in the pan. Fry for approx. 3 minutes from both sides until golden brown. If you notice that they get too dark or when the batter is not baked through, reduce heat and close the pan with a lid while frying. Repeat with the remaining batter until everything is used up. The batter should be enough for about eight pancakes.
Spread the parsley and crème fraîche mix on each pancake, top with green asparagus, strawberries, and plant-based feta, and roll up. Serve the pancakes with toasted almonds and freshly ground pepper.
