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Asparagus and Corn Crepes


This is a delicious light recipe, and if asparagus really is an aphrodisiac, could help you in the loving department as well. Serves 4 people.


1.2 cups flour
2.1 teaspoon salt
3.2 cups soy milk
4.1 cup water
5.Oil for cooking crepes
6.1 carrot, grated
7.1 440g can creamed corn (or half whole kernels half creamed corn)
8.1 340g can asparagus, drained
9.plenty of freshly ground black pepper
10.1 cup prepared tomato pasta sauce
11.1/2 cup mild chilli sauce (or chilli and garlic sauce)
12.50g soy cheese, grated


1.To make crepes, place flour and salt into a bowl and gradually whisk in the liquids and allow to stand a few minutes while you prepare the filling
2.For filling,simply mix everything together in a bowl
3.Heat a frypan (non-stick is best)and heat a teaspoon or two of the oil in it
4.Place approx. 1/3 cup of crepe batter into pan and swirl around until the entire base is covered.When surface begins to look dry and bubbly,carefully turn crepe over and cook another minute or so
5.Repeat this same procedure until all the batter is used up and you have about 8 crepes
6.Let them cool a little
7.For the topping, mix together the two sauces
8.Now fill each crepe with a couple of tablespoons of filling and roll up and place into an oiled baking dish
9.Spread topping evenly over, and finally top with the grated soy cheese.Cover with foil
10.Bake in a moderate oven for about 1/2 an hour.Serve with a salad


For an Italian variation, replace the filling with a Textured Vegetable Protein bolognese, and cover with a white sauce.

by Irene Drokan and Cameron Green

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Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600