Creamy asparagus, mushroom & broccoli crepes … Yum yum
Made of three parts, this is one for a lazy Sunday arvo to make it in one go, but well worth the effort. Veggies inside and sauce can be pre-cooked, so take your time & you will be very pleased with the end result.
With an over abundance of asparagus at the moment , this is a great way to use it up. You can also use whatever veggies you fancy, or have on hand in the crisper. Team with a green salad (I was too lazy and just wanted to eat it), would make a great meal. These are so so filling, I could only eat half a crepe at one sitting. The rest was for breakfast this morning !
Cauli crepes
2015-10-21 14:46:37
Yields 4
Made from cauliflower and spray oil, this is a fabulous solution to those looking for low carb bread. Made simply from cauliflower, there is a little bit of technique, but well worth it ! So filling as well.
Ingredients
- 4 cups of cauliflower, chopped roughly (approx. 1 small cauliflower)
- Olive oil spray
- Salt & pepper
- 1 tbs dry spices or herbs of your choice
- *You need baking paper and a rolling pin for this recipe*
Instructions
- Preheat oven to 190°C (or 180° for fan bake)
- Cook the cauliflower in enough water to cover it for approx 25 mins until nice and soft and falling apart.
- Drain the cauliflower well in a colander over the sink. Get a large tea towel (or muslin cloth) and tip cauli into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out. NB. This step is very important, it needs to be very dry or else it will not work, get as much water out as you possibly can.
- Tip the "ball" onto 4 layers of paper towel. Place 4 more layers of paper towel on top. Press down and flattern the cauli "ball", getting more liquid out, as much as possible.
- Tip back into a bowl and add your herbs & spices (if using) and mix. Season well with salt and pepper and fashion back into a ball shape.
- Measure a piece of baking paper to fit snugly in an oven tray. Cut three pieces of the same size (for later).
- On a clean bench, place one sheet of baking paper and spray with olive oil. Place your "ball" in the middle of the paper. Place another sheet of baking paper on top. Press down to flatten, then use rolling pin to make the ball into a rectangle and paper thin. Cut off any excess that lies outside the baking paper. It needs to be paper thin.
- Peel back the top sheet of baking paper. Place on baking tray and spray with olive oil.
- Place in oven, cooking until it is lightly brown on top (approx. 10 mins). Take it out of the oven and carefully take off the tray on the baking paper. Place the third sheet of baking paper on the warm tray. Flip the wrap bread onto the new sheet, cooked face down. Carefully peel off the top sheet of baking paper. Cook the wrap for a further 5 minutes, until it starts to go a nice golden colour on top.
- Allow to cool and cut into four pieces (see pic), ready for your filling and sauce.
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Basic béchamel sauce
2015-10-21 14:51:44
Yields 4
Ingredients
- 1/2 small cauliflower, cut into small florets (approx 2 cups)
- 1 brown onion
- 2 garlic cloves, sliced (or 2 tsp minced)
- 1/2 tsp of nutmeg
Instructions
- In 1 tbs olive oil fry off the onion and garlic until translucent.
- Add cauliflower florets, add 2 cups of stock & stir - put lid on and let cook for 30 mins until very mushy.
- Strain & keep liquid.
- Blend until the consistency of béchamel sauce, adding reserved liquid if you need to.
- Add grated nutmeg and stir.
- Add salt n pepper to taste & let cool.
Notes
- Half of this goes inside the crepe and half on top to be browned and bubbly !
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Crepe filling recipe and assembly instructions
2015-10-21 14:57:30
Yields 4
Once you have completed the crepes and sauce, you can now do the filling and assemble.
Ingredients
- 1 brown onion, chopped finely
- 1 garlic clove, sliced or minced
- 1 bunch of asparagus, trimmed and cut into 2cm pieces (approx)
- 1 cup of broccoli florets, cut into 2 cms pieces (approx)
- 2 cups of button mushrooms, sliced thinly
Instructions
- Preheat oven to 180°c. Use fan grill if you have that option as this makes the top brown nicely.
- In a fry pan, pre-heat to medium and add the onion and garlic. Cook for 5 mins until nicely browned.
- Add asparagus, broccoli and mushrooms. Stir until well cooked, approx, 10 mins.
- Take off the heat, season and add half of the bechamel sauce. Stir to combine and set aside.
To assemble the crepes
- Get your four crepes. Divide the creamy filling mixture into four portions. Fill each crepe, length wise, rolling into a simple cylinder shape (see pic).
- Lay in a casserole dish.
- Spoon the leftover bechamel sauce on top. Spray with olive oil spray and season.
- Place in oven for approx. 10-15 mins until nicely browned on top.
- Serve with a green salad for a complete meal.
Notes
- You can use any vegetables you like or have available.
Opti Cook https://opticook.org/
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