Savoury crepes with vegan egg, white asparagus and salsa verde

Happy Easter! Here is a little brunch idea for the holiday. Savoury crepes topped with vegan tofu scrambled eggs, blanched white asparagus and zingy salsa verde.

Recipe

Makes 6 crepes

Ingredients

For the crepe batter:

• 120 gr of all purpose flour

• 350 ml of plant based milk

• 1/2 ts of salt

• 2 tbs of neutral vegetable oil

• plant based butter for frying

For the salsa verde:

• a big handful of fresh flatleaf parsley

• a big handful of fresh basil, or mint or any other green herb of choice

• 1 garlic clove

• olive oil

• a slice of white bread, to make this gf swap w/ handful of raw cashew nuts

• 2 gherkins, sliced

• 1-2 tbs of apple cider vinegar

For the egg:

• 250 gr of firm tofu, crumbled up

• 1 tsp of turmeric powder

• 1 tsp of black salt (optional but recommended for that “eggy” flavour)

• salt and pepper to taste

• splash of plant based cream (unsweetened)

The rest:

• a bunch of fresh white asparagus, peeled and blanched in boiling salted water for 4-7 minutes.

• fresh parsley to serve

Instructions

1. Start by making the crepes; add the flour, milk, oil and salt in a bowl and whisk together until smooth.

2. Melt some butter in a non-stick frying pan/ crepe skillet over medium heat and scoop 1/4 cup (approx. 60ml) of the crepe batter in the hot pan. Swirling the pan to cover the surface evenly.

3. Cook the crepe for approx. 1-2 minutes or until the edges start to firm up.

4. Flip and cook on the other side until cooked through and golden.

5. Repeat with the remaining batter. Stack them on each other and cover with a plate while we move on to make the salsa verde.

6. Add all of the ingredients for the salsa verde in a blender or chop them roughly and add them to a mortar and pestle. Mix / mash until you are left with a bright green, smooth sauce. Some little chunks are totally fine! Set the salsa verde aside.

7. Heat up some oil in another pan and add the crumbled tofu, turmeric powder and salt.

8. Fry and add a splash of water and cream. Cook until soft and yellow. taste and season accordingly with salt and pepper. Set aside and add the black salt once it has cooled down a little.

9. Time to assemble the crepes; to the middle of a crepe add a spoonful of salsa verde topped with some of the tofu egg and 2 blanched asparagus.

10. Roll the crepe up and place on a serving dish. Do this with all of your crepes.

11. Once they are all rolled up garnish with fresh parsley.

12. Buon appetito!

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