Asparagus Crepes

Savoury crepes filled with asparagus…

Delicious savoury crepes filled with asparagus and drizzled with a light sauce, these are a great way to use this springtime vegetable.



4 servings


Plant Based / Contains Nuts

Prep time

30 minutes

Cooking time

20 minutes


  • Sauce
  • 400ml Soya Milk

  • 2 tbsp Margarine or Vegetable Oil

  • 4 tbsp all Purpose Flour

  • 1 tbsp Ground Nutmeg

  • Sea Salt

  • 2 tbsp Nutritional Yeast

  • Crepes
  • 150g Flour

  • 200ml Milk

  • 1 tbsp Olive Oil

  • 1/2 tsp Sea Salt

  • 1 tbsp Chopped Parsley

  • Other
  • 250g Asparagus


  • In a saucepan, mix the margarine with the flour over a low heat until creamy.
  • In a separate pan, boil the milk with the nutmeg and gradually add to the flour mix. Stir to avoid lumps.
  • Continue to stir until the sauce has thickened and boil for a few minutes then remove from the heat, add the nutritional yeast and salt to taste and set aside.
  • Mix the pancake ingredients together and whisk until the batter is smooth with no lumps.
  • Cook the crepes and set aside.
  • Boil the asparagus for 4 minutes in boiling water. Drain and rinse with cold water and set aside.
  • Fill each crepe with asparagus and sauce. Add sauce to the bottom of a baking dish and line the crepes up inside.
  • Cover the pancakes with sauce and bake for 10 minutes.
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