Savoury buckwheat crepes with roasted asparagus, chermoula and spicy eggplants
User Reviews
5
6 reviews
Excellent
Savoury buckwheat crepes with roasted asparagus, chermoula and spicy eggplants
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Earthy and piquant, the combination of roasted asparagus, fresh chermoula and spicy eggplants on vegan and gluten-free buckwheat crepes is one I will go back to many times in the future. To turn this into a complete meal, add some scrambled eggs.
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Ingredients
- 1 batch of vegan gluten-free buckwheat crepes (recipe coming soon), or your favourite crepe recipe (I highly recommend Heidi's rye crepes (http://www.101cookbooks.com/archives/rye-crepes-recipe.html)
- 1 bunch fresh local asparagus, washed and ends trimmed
- salt to taste
- black pepper to taste
- lemon zest of 1 small
- ¼ cup eggplant in oil homemade or from a jar, spicy
- ⅛ cup chermoula recipe below
- Chermoula:
- 1 cilantro finely chopped, large bunch
- 4 cloves garlic finely chopped
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt or more (to taste)
- 3 tablespoons vegetable oil
- lemon juice of 1 small
Instructions
- First, make chermoula. Combine all chermoula ingredients except oil and lemon juice, and mix well. Add oil in a slow drizzle, stirring them with a fork to combine. Add the juice of a lemon. Let sit for at least two hours for flavours to meld.
- To roast asparagus, preheat oven to 400F. Drizzle asparagus with olive oil, sprinkle with salt, pepper and grated lemon zest. Roast until asparagus start to brown in parts, about 15 minutes.
- To prepare the crepes, smear each crepe with chermoula, top with a few asparagus spears and about a tablespoon of spicy eggplants. Fold on both sides, and serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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