This Asian style carrot pancakes are great food for summer time, picknick, lunch.. any time actually! You can really well prepare the crepes in advance, which I like a lot… meal prepping! And isn’t it great to add veggies to your crepes? I bet your kids will love them as much as my little one does.
Inspired by the Korean carrot crepe rolls from David & Luise from Green Kitchen Stories, I came up with this truly delicious version. And I must say… this is already a family and friends favourite!
The fluffiness of the crepes, the crispiness of the raw veggies, the tenderness of the avocado and tofu and the spiciness of the peanut sauce… what more can I say… all my senses are more than satisfied. A burst of texture and flavour is what this recipe is all about.
Asian style carrot crepe rolls
carrot crepe rolls filled with raw veggies, marinated tofu and a spicy peanut sauce
Ingredients
crepes
- 60 gr brown rice flour
- 85 gr carrot
- 200 ml almond milk unsweetened
- 2 eggs
- 1/8 tsp turmeric
- 1/4 tsp ground coriander
- 1 pinch pepper
- 1 pinch salt
- 1 tbsp coconut oil deodorized
filling
- 40 gr carrot
- 25 gr beetroot
- 75 gr avocado 1/2 piece
- 60 gr cucumber
- 40 gr scallion
- 4 sprigs coriander
- 2 tsp roasted sesame seeds
- 1 tsp black sesame seeds
tofu
- 200 gr tofu organic, firm
- 3 tbsp tamari
- 1 1/2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger syrup
- 1 pinch pepper
peanut sauce
- 50 gr peanut butter
- 1 tbsp tamari
- 2 tbsp water
- 1 tsp lime juice
- 1 tsp rice vinegar
- 1/4 tsp chili flakes
- 1 pinch pepper
Instructions
carrot crepes
-
grate the carrot and mix together with the other ingredients for the pancakes in your blender until you have a light and bubbly batter. Set aside in the fridge for 30 minutes
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heat a small frying pan (15 cm) and grease with some coconut oil. Add a thin layer of the batter and fry until the top of the crepe is dry. Then carefully turn around and fry for another 2 minutes. Repeat this process until you have 8 small crepes.
veggies
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slice the carrot, beetroot and cucumber julienne. Roughly chop the scallion. Carefully peel the avocado and thinly slice. Pick the coriander leaves
tofu
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mix the tamari, rice vinegar, sesame oil and ginger syrup and pepper together
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drain and dry the tofu and cut into 1/2 cm slices. Add to the tamari mixture and let it marinate for 15 minutes
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heat a frying pan and fry the tofu and both sides for 5 minutes. Make sure the sauce does not burn. The tofu should be glazed
peanut sauce
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mix all the ingredients for the sauce together. The sauce can be serves hot or cold. If needed add a little extra water
crepe
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spread a bit of the peanut sauce on each crepe. Then add the veggies, herbs and tofu
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garnish with some sesame seeds
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