Spicy Tempeh Crepes With A Savoury Carrot Cream Sauce Recipes

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.

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.

Steps:

• Preheat oven 230 degrees celcius.
• Slice tempeh into pieces desired size.
• Select ovenproof dish that holds the slices in a single snug layer.
• In a bowl, whisk together remaining ingredients.
• Pour half of marinade into baking dish and place tempeh on top.
• Pour over remaining tempeh.
• Cover baking dish with foil and form a tight seal.
• Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes.
• Remove foil and continue to bake uncovered for further 10 mins or until browned.

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.