The Chef’s Handyman’s weekly special: Crepes sweet and tasty. The color red gives the energy in the morning. If you feel like power, crepes with berries might be the right choice. The green variation represents reviving and relaxing. If so than crepes filled with asparagus and herbs will be what you need. The Chef’s Handyman team loves both variations.
Shopping list for 4 serves, 10-12 crepes:
Vegan friendly dough 2 dl or 1 cup soy milk, 1 banana, 200 g or 7 oz. flour, 1 dash baking soda, 1 dash salt, 1 tbsp. sugar, 1 tbsp. vanilla sugar, 2 tbsp. sparkling water, 1 dl or 0.5 cups whipped soy cream
Vegetarian variation, 150 g or 4.5 oz. flour, 4 dl or 1.5 cup milk, 3-4 eggs, 20 g or 0.5 oz. butter, 1 dash salt
For the sweet filling, 250 g or 8 oz. berries or rhubarb, 2 tbsp. rose blossom water, 2 tbsp. vanilla sugar, 1 lemon, powdered sugar
For the tasty filling, 1 kg or 2 lb. asparagus, 1 bunch Peppermint, 1 bunch chervil, some leaves wild garlic, oregano, 200 g rocket, sprouts, 50 g or 2 oz. pines, 2 – 4 tbsp. olive oil and or sun flower oil, 2 tbsp. apple vinegar, salt and black pepper.
Vegan friendly crepes, to make dough, combine, 2 dl soy milk, 1 half banana, 200 g flour, a dash of baking soda, a dash of salt, 1 tbsp. of sugar, 1 tbsp. of vanilla sugar and 2 tbsp. sparkling water. Whip soy cream. Fold the whipped cream into the crepe mixture. Leave in fridge for 15 minutes. For the tasty version, skip the vanilla sugar and the banana.
Apply the bottom of a non-sticking frying-pan with olive oil. Add some of the mixture with a dipper. Cook on each side until golden. Take the crepe out. Place on a plate and keep warm in oven until the other crepes have been finished. Makes about 10-12 pieces.
To make the vegetarian version, mix all ingredients. Allow the dough to rest for 15 minutes in the fridge. Than follow the same directions like for the vegan friendly version.
To make compote, cut berries in half, rhubarb fit also very well. Place in a pan. Sprinkle with lemon juice. Add rose blossom water and 2 tbsp. of vanilla sugar. Simmer on medium heat for 3-5 minutes. Place crepes on plates. Add berry compote dust with powdered sugar.
To make the tasty filling, cook the asparagus in salt water until soft or steam them. To make herb pesto, set some herbs for decoration a side. Blend the rest with 3 tbsp. of olive oil, pines and 4 tbsp. of lukewarm water. Season the pesto to taste with salt and black pepper.
Roll the crepes with some asparagus up. Garnish with chervil and sprouts. Serve with rocket salad. To make dressing, combine 5 tbsp. olive oil, 2 tbsp. apple vinegar and 1 tbsp. of herb pesto.
Bon appetite, yours Chef’s Handyman team!