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    You are in: Home / Recipes / Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce Recipe
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    Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce

    Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce. Photo by heatherhams26

    1/1 Photo of Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    rsarahl's Note:

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

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    Units: US | Metric

    Tempeh Marinade


    Carrot Sauce


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

    Browse Our Top Tempeh Recipes

    Ratings & Reviews:

    • on August 18, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2006


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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Tempeh Crepes With a Savoury Carrot Cream Sauce

    Serving Size: 1 (697 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1354.7
    Calories from Fat 984
    Total Fat 109.4 g
    Saturated Fat 41.3 g
    Cholesterol 279.8 mg
    Sodium 1538.8 mg
    Total Carbohydrate 66.9 g
    Dietary Fiber 10.3 g
    Sugars 10.7 g
    Protein 39.0 g

    The following items or measurements are not included:

    shiitake mushrooms

    vegetable broth

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