Happy Friday everyone! Today's recipe is one for fresh, allergy friendly, and vegan dinner crepes. I often find myself making mundane dinner meals more than I'd like to and, tonight, I felt like being creative. This meal had a lot of preparation to it but this can be done in seconds if you prepare everything the day before.
Apple Cole Slaw:
To make the dressing, peel and matchstick cut the two apples. Add them to a large bowl with the shredded carrots and set aside.
In a smaller bowl mix together the honey, apple cider vinegar, lemon juice, salt, and pepper. Toss everything together with the dressing. Cover with plastic wrap and place in the refrigerator.
Boil the corn on the cob until tender and cut the kernels off the cob once cooled. Set aside.
Steam the asparagus, tossing in the spinach at the end as the spinach will cook much quicker than the asparagus. Once done, sauté the vegetables together with a drizzle of olive oil, salt, and pepper.
Steam the cauliflower florets until very tender.
Remove from heat and press the florets into a fine strainer to rid of excess water.
Heat a sauté pan on medium heat, drizzling the bottom with olive oil. Chop the garlic and sauté until slightly golden brown.
Pour the mashed cauliflower into a blender/food processor with the salt, pepper, onion powder, sautéed garlic, and parsley. Blend until creamy and smooth. Set aside.
1/2 cup room temperature water
1/2 cup all purpose flour
2 egg replacers. I use EnerG Egg Replacer.
Blend together the flour, water, and egg replacer in a blender.
Pour batter into the pan coating the bottom with a thin layer. Tilt the pan with a circular motion so that the batter coats the bottom pan surface evenly.
Cook the crepe for about 3 minutes or until bottom is lightly browned. Turn over with spatula and cook the other side.
Remove from heat, spread the crepe with the cauliflower sauce., fill with the vegetables and roll them up. Serve along side the Apple Cole slaw.