These savoury crepes are flavoured with coconut milk and turmeric, served with steamed asparagus and drizzled with a homemade sweet chilli sauce. They're ideal for a starter but also make a brilliant main course.
- 100ml coconut milk
- 4 heaped tbsp. plain flour
- 3 eggs
- 1/2 tsp. turmeric
- 4 tsp. sunflower or veg oil
- 4 spring onions, thinly sliced
- 2 bunches asparagus spears, woody ends snapped off
- 4 tbsp. each honey, soy sauce and lime juice
- 2 red chillies, seeds removed, finely diced
- 1 garlic clove, crushed
- 50g peanuts, finely chopped
Sift together the flour and turmeric. Whisk together the coconut milk, eggs and oil. Pour into the dry mix and whisk until the batter is smooth. Fold in the spring onions.
Steam the asparagus for 3-5 minutes until tender, or cook on a griddle pan for 1-2 minutes on either side or until lightly charred.
To make the crepes, heat a little oil in a large frying pan. Pour in 1/4 of the batter and swirl to coat the frying pan. Cook until the crepe is loose around the edges and there are bubbles on the surface, then flip and fry for another minute or two on the other side until golden brown.
To assemble the meal, roll up a few spears of steamed asparagus in the crepe and drizzle the sauce over the top.
To make the sauce, stir together the honey, soy sauce, lime juice, chillies, garlic and peanuts.