Spicy Tempeh Crepes With A Savoury Carrot Cream Sauce Recipes

SAVORY CREPES

Steps:

• Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.
• Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.
• Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.
• Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.
• Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.
• If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

EASY SAVOURY CREPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crepes: In a bowl, combine flour and salt. In a separate bowl, whisk together eggs, milk and melted butter. Whisk egg mixture into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain mixture into a clean bowl.
• Heat a small non-stick skillet or crepe pan over medium heat. Brush pan with some oil.
• Pour approximately 1/4 cup batter into centre of pan, swirling pan to coat. Cook for about 1 minute or until bottom is a light golden colour. Flip and cook for 30 seconds. Transfer to plate. Repeat with remaining batter. (Make-ahead: Stack crepes between waxed paper, wrap and refrigerate for up to 3 days or freeze for up to 1 month.)
• Chicken and Garlic Filling: In a skillet, melt 3 tablespoons of the butter over medium high heat with garlic and thyme. Add chicken and cook, stirring for 5 minutes or until heated through. Stir in cream cheese until melted and smooth. Remove from heat and divide the chicken mixture into centre of each crepe and fold over. Place in shallow casserole dish, overlapping slightly. Melt remaining 2 tablespoons butter and drizzle over stuffed crepes.
• Place in preheated oven for about 10 minutes or until warmed through. Sprinkle with parsley before serving.

CREAMED CARROTS

Steps:

• In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.

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.

TEMPEH WITH 40 CLOVES OF GARLIC

Steps:

• In a wide, heavy saute pan over medium heat, warm 2 tablespoons of the oil.
• Add the tempeh and saute until golden brown on all sides, 8 to 10 minutes.
• Add the wine and soy sauce, raise the heat, and bring to a boil.
• Cook until the liquid is reduced to half its original volume.
• Transfer the contents of the pan to a bowl and set aside.
• Warm the remaining 2 tablespoons oil in the pan over medium-high heat.
• Add the leeks and mushrooms and saute, stirring and tossing until the vegetables are lightly caramelized.
• Stir in the flour and continue to cook until the flour smells toasted and fragrant, 2 to 3 more minutes.
• Add the stock and garlic.
• Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, parsley, and celery leaves.
• Add the bouquet garni and bring the stock to a boil.
• With a wooden spoon, scrape up any browned bits that cling to the bottom of the pan.
• Reduce the heat to low and add the tempeh with any juices that have collected in the bowl.
• Cover and simmer gently for 30 minutes.
• Uncover and continue to cook for 5 minutes, until the liquid thickens into a sauce.
• Remove the bouquet garni.
• Season with salt and pepper to taste,sprinkle with chopped parsley, and serve.

SAVORY BEEF FILLING FOR CREPES

Steps:

• Heat oil in a saucepan over medium-high heat. Add beef and season with salt and pepper. Cook and stir until it starts to brown, 4 to 5 minutes. Toss in potato, carrots, and green onions, then pour in milk. Reduce heat to medium and bring to a simmer.
• Mix 1/2 cup water with bouillon granules. Mix remaining water with flour, whisking until well combined. Add both mixtures to the saucepan and stir to combine. Stir in wine, Worcestershire sauce, garlic powder, onion powder, cilantro, and rosemary. Cook, stirring every couple of minutes, until the vegetables begin to soften, about 10 minutes.
• Add broccoli and reduce heat to medium-low. Simmer until all vegetables and beef are tender, 10 to 15 more minutes.
• Serve sauce inside or on top of crepes.

CREAM FILLED CREPES WITH TART CHERRY SAUCE

Steps:

• CREPES FILLING: Beat cream cheese and mascarpone with splenda until smooth.
• Drop heaping Tablespoon onto center of prepared crepe and roll like a burrito.
• Heat oil on medium heat and cook crepes for 3-4 minutes. Transfer to a plate.
• SAUCE: Bring cherries, sugar, cranberry juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often.
• Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly.
• Cook until thickened (about 1 minute) Remove from heat and stir in lemon juice.
• Top cream filled crepes with Cherry Sauce and a dollop (1 Tbls) of Whipped Topping on each crepe.

SAVORY WESTERN CREPES

Steps:

• Combine milk, flour, eggs, cilantro, melted butter, and chile-garlic sauce in a blender. Blend until smooth and very thin, about 1 minute. Set batter aside to rest for at least 30 minutes.
• Heat a crepe pan or small skillet over medium heat. Brush 1 tablespoon melted butter into the pan using a pastry brush and add 1/2 cup of crepe batter. Pick up the pan, tipping and rotating so batter forms a round shape and evenly coats the entire bottom of the pan. Return the pan to the burner and cook until small brown spots appear on the bottom of the crepe, 1 to 2 minutes.
• Loosen crepe carefully using a spatula and gently flip it to brown the other side; cook for 30 to 60 seconds. Slide cooked crepe onto a plate. Repeat to cook additional crepes, adding more butter if needed, and stacking crepes on top of the first.
• Whisk eggs and milk in a large bowl until well blended. Stir in Cheddar cheese, salt, and pepper.
• Heat oil in a skillet over medium heat. Add onion, bell pepper, and jalapeno pepper and cook until tender, about 3 minutes. Stir in ham and continue cooking for another 2 minutes. Reduce heat to low and stir 1 tablespoon melted butter into the skillet. Add egg mixture and cook, stirring until eggs are scrambled and wet, but no longer runny, 3 to 5 minutes. Remove from heat.
• Spoon about 1/4 cup of the egg mixture across the lower 1/3 of a crepe and roll up like a jelly roll. Repeat with remaining crepes and filling.