Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce

Total Time
1hr
Prep 30 mins
Cook 30 mins

Full and flavorful spicy marinated tempeh, married to curry crepes and carrot cream. Sip a tall, cool ice tea and savor the meal.

Ingredients Nutrition

Directions

  1. Slice tempeh thinly across the cake.
  2. Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
  3. Cover and refrigerate for 20 minutes.
  4. While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
  5. Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
  6. Pour 1/2 cup of crepe batter into the pan.
  7. Tilt the pan to coat the surface evenly with batter.
  8. Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
  9. Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
  10. Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
  11. Crepes can be stacked and covered with a kitchen towel until ready to use.
  12. Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
  13. Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
  14. Add carrot, onion and garlic and saute for 5 minutes.
  15. Add heavy cream and bring to a boil.
  16. Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
  17. Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
  18. Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
  19. Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
  20. Simmer for 20 minutes.
  21. Add salt and pepper to taste.
  22. 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.
  23. Transfer crepes to serving plates.
  24. Spoon the hot carrot sauce around filled crepes.
  25. Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
  26. For vegetarian do not use the chicken broth.
Most Helpful

Oh my this was so good. I Have been trying to eat more health which is hare to do living in the south. I made it with firm tofu due to not being able to find tempeh after going to 6 stores. Was very good and my boyfriend said it tasted like chicken. I as well used puff pastry and put the mixture inside and topped with sauce.

heatherhams26 August 18, 2012

i made the cream with coconut milk and added some lemon juice. i did not have heavy cream. i would have used thai curry paste instead of indian curry powder but decided to do it as written.

snickels February 21, 2008

painfully tasty. took longer for me, but i am pretty scattered and can't multitask. AND i cant make round crepes

dandel764 February 18, 2006