An eye-catching, elegant main with incredible flavours – perfect for a vegetarian dinner party
Ingredients
For the crepes
- 4 rounded tbsp plain flour
- 3 eggs, beaten
- 100ml coconut milk
- ½ tsp turmeric
- 4 tsp sunflower oil
- 4 spring onions, finely sliced
- 2 bunches asparagus (about 20 spears), trimmed
- 2 eggs, hard-boiled and chopped
For the sauce
- 4 tbsp golden syrup or honey
- 4 tbsp light soy sauce
- 4 tbsp lime juice
- 2-4 red chillies, finely chopped
- 1 garlic clove, crushed
- 50g salted, roasted peanuts, ground with a mortar and pestle
To serve
- 1 cucumber, thinly sliced
- 1 small bunch mint
Method
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To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.
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Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.
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Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up – if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.