Spicy Tempeh Crepes With A Savoury Carrot Cream Sauce Recipes

SPICY TEMPEH CREPES WITH A SAVOURY CARROT CREAM SAUCE

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 (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.

MUSHROOM CREPES WITH CREAM SAUCE

Steps:

• Make the crepes using Nif's Basic Crepe Batter, recipe #354483.
• For the Cheese Sauce: Melt the butter in a saucepan. Remove from heat and stir in the flour, salt and pepper until smooth. Return to a low heat and cook for 5 minutes.
• Slowly pour in the cream, stirring constantly. Cook until thickened. Do NOT boil!
• Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy.
• For the filling:.
• Saute the mushrooms in half the butter for about 5 minutes.
• Pour in half the Cheese Sauce and salt and pepper to taste. Mix well.
• Fill each crepe with the mushroom filling. Fold over and place in a buttered shallow baking dish. Dot with remaining butter and pour on the rest of the sauce.
• Bake in a 350F oven for 1/2 hour or until heated through.

TURKEY SLICES WITH CURRY CREAM SAUCE

Steps:

• Place tenderloins in a 13 X 9 inch pan; bake at 400 degrees for 25 to 30 minutes or until cooked through.
• Cut turkey into 1/2 inch slices and keep warm.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth; cook one minute, stirring constantly.
• Gradually add broth and milk (or cream), cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• Stir in spices and lemon rind; Cook one minute longer, stirring constantly.
• Place turkey slices on top of hot rice;pour sauce over turkey and serve with your favorite choices of curry condiments.

VEGAN BUTTERNUT SQUASH THAI CURRY CREPES WITH COCONUT-GINGER-PEA

Steps:

• First, we get the crepes started.
• In a bowl, whisk together the flours and the salt. Add the oil and water and mix together.
• Pour this into the blender and blend until thoroughly combined. Let the batter sit for at least 20 minutes.
• While the batter is sitting, we make the filling.
• In a sauce pan, bring the coconut milk to a boil. Let it do its thing until it smells very coconutty, about 3 minutes.
• Add the curry paste and stir constantly for 1-2 minutes.
• Add the water, butternut squash, basil, salt, and sugar and bring back to a boil. Turn down to a gentle boil and cook for 10 minutes.
• Add the red pepper and cook for 10 minutes more. The squash should be a bit mushy at this point. The curry will have turned golden. Remove from heat and set aside.
• Back to the crepes!
• Heat a 6-7 inch crepe pan (a small nonstick pan is perfect for this) over medium heat and oil with a paper towel dipped in olive oil.
• Pour 1/4 cup of batter into the pan and swirl to coat pan. Cook until large bubbles begin to rise in the middle (less than a minute). Use a spatula to ease the crepe off the pan, flip, and cook for about 30 seconds more. Flip onto a plate.
• Oil the pan and repeat until the batter is gone (makes 12+ crepes for us). You'll get the hang of it.
• Onto the sauce:.
• Combine the sauce ingredients in a pot over high heat. Whisk together with a fork or whisk until just warmed.
• Now, fill the crepes with 2-3 spoonfuls of the filling. Sprinkle on coconut flakes and roll up the crepe. Get 2-3 on a plate, then spoon 2-3 tablespoons of sauce over them. Sprinkle on crushed peanuts and coconut flakes. Arrange the basil leaves and hearts however you desire.
• Voila! Butternut squash Thai curry crepes with coconut-ginger-peanut sauce. Enjoy!