Crêpes are one of those memories I mostly treasure from my grandmother. Since going gluten free, I have been playing around with various recipes and had found the perfect one. Then a new challenge arose... how to make them vegan? I decided to try a few sites online, until I found this recipe which I love.
The result is a very light and thin crêpe just like I like them. So this is now my to-go recipe as I love making both sweet and savory crêpes.
As I have a nice amount of gorgeous thin asparagus, and it was a weekend, so I needed a minimally fast dinner, I decided to make a simple Béchamel sauce make with gluten-free flour and almond milk. For fat I usually use the Earth Balance vegan butter or when I have time, I actually prefer to make my own thanks to the recipe from Erin McKenna's book: Bread & Butter: Gluten-Free Vegan Recipes to Fill Your Bread Basket.
Once the asparagus were cooked, I added them to the Béchamel. My younger daughter Claudia, who is now 8 years old and loves helping me in the kitchen, or as per her own words, is my sous-chef, after tasting, right away decided to hit the spices cabinet and started adding a bit of this and that. Hence the reason I do not have an actual recipe for this meal, though I will be making it again and am sure we can easily replicate it.
To give it a bit of a cheese flavor, we did add some nutritional yeast. Once the cream of asparagus was done, Claudia and I started filling each crêpe and rolling and placing them in an oven-proof deep dish.
When then added some shredded vegan cheese on top and onto the oven they went for about 10 minutes. Enough to get a little color.
We all loved it and they are much more filling than they look like. Though Claudia decided to eat 2.5 of them. What I love about this recipe is that it can be easily done with other vegetables as well as meat or seafood.