Vegetable Crepes with Sauce Recipe
Fried discs of dough stuffed with cabbage and carrots, accompanied with a sweet and sour sauce, spring rolls? No, spring pancakes! From the popular spring rolls I made this incredible recipe with crepes, simple, vegan and full of flavor. Keep reading and learn how to prepare these vegetable crepes with sauce.
Ingredients to make Vegetable Crepes with Sauce:
- For the mass
- 1 cup of common flour (140 grams)
- ½ teaspoon chemical yeast
- ½ teaspoon of salt
- Water (amount needed)
- 1 splash of sunflower oil
- For the filling
- ¼ unit of Kale
- 1 unit of Carrot
- 1 piece of fresh ginger
- 1 handful of raisins
- 1 pinch of salt
- 1 pinch of pepper
- 1 pinch of five spices (optional)
- for the sauce
- 1 unit of small Leek
- 1 tablespoon of soy cream
- 1 teaspoon mustard
- 1 teaspoon of strawberry jam
- Water
How to make Vegetable Crepes with Sauce:
- To prepare this delicious vegan dish, start with the pancake batter. To do this, take a large bowl and mix the flour with the chemical yeast, the salt and the amount of water necessary to form a thick but liquid mixture.
- Add the dash of sunflower oil and continue beating until incorporated. Let the dough rest for 10 minutes. With this amount you can make 4 or 5 not very thin crepes. Cook them in a non-stick pan, leaving them cooked but white.
- Reserve the crepes and prepare the filling. Cut the kale into very thin strips, without the thick parts, and the previously peeled carrot. Coarsely chop the fresh ginger and put a pan with oil and a little water to heat.
- When it is hot, add the vegetables and the raisins and cook with the pan covered, until the vegetables are tender but without losing their consistency. When this happens, uncover, turn up the heat and let the water evaporate. Add salt, pepper and five spices to taste. The five spices are a preparation of Chinese origin that is made up of several flavored flavors, which are not always five, although their name indicates it. In my case, I use a mixture of cumin seeds, coriander, dried mandarin peel, pepper flower, star anise, licorice, and cinnamon.
- Reserve the filling when it is ready and prepare the sauce. To make it, slice the white part of the leek and place it in a saucepan. Add the soy cream, mustard, strawberry jam and plenty of white pepper.
- Cover everything with water and cook until the leek is soft. Then, beat the sauce until you get a smooth and homogeneous mixture. To thicken it, add the teaspoon of cornstarch and cook until it acquires the consistency of a light cream.
- Taste and correct the flavors if you consider it necessary. Turn off the heat, add a splash of sunflower oil and beat by hand until incorporated.
- Now that you have everything ready, it’s time to assemble the spring crepes. Spread a quarter of the filling on each crepe and fold them in four. Then, add a little oil to a non-stick pan and, when hot, fry the crepes over low heat until golden brown on both sides. When done, remove them and reserve them on absorbent paper to remove excess fat.
- Serve the spring crepes with the sauce and, if you wish, with strips of kale and carrots sautéed in oil. Pour the remaining sauce into a sauceboat so that each diner can add more to taste.
