Herbed Okara Crepes with Asparagus & Goat Cheese
These Herbed Okara Crepes make a delightful summer lunch just as is with an arugula and frisée salad. Or combine them with some roast chicken for a perfect Sunday supper.
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Ingredients
- 1/3 cup + 1 Tbs. whole milk
- ¼ cup water
- 1 large egg
- 1½ Tbs. Primal Kitchen avocado oil + more for pan
- ¼ tsp. salt
- 3/4 cup + 1 Tbs. Renewal Mill Upcycled 1-to-1 Gluten-Free Baking Flour
- 32 spears asparagus, trimmed
- 1 Tbs. Meyer lemon olive oil
- 1½ Tbs. finely chopped fresh herbs (chives, parsley, tarragon)
- 6 oz. fresh goat cheese, crumbled
- 2 Tbs. toasted pine nuts
Preparation
- Preheat oven to 400°F. Place milk, water, egg, 1½ Tbs. avocado oil, and salt in blender, and pulse to combine. Add flour, and blend on high 1 minute. Pour into bowl, cover, and refrigerate 2 hours.
- While batter is resting, place asparagus on sheet pan, drizzle with lemon olive oil, and add salt and pepper to taste. Roast in oven about 8 minutes, until slightly cooked but still al dente. Set aside.
- Stir herbs into batter. Brush 6-inch nonstick pan with avocado oil, and place over medium heat. When pan is hot, pour in 3 Tbs. batter, and swirl to coat bottom of pan. Cook 1 minute, loosen carefully, turn, and cook 30 seconds more. Slide onto plate and continue to make crepes until all batter is used. (Place wax paper in between to prevent sticking. Should make 8 crepes.)
- Reduce oven temp to 350°F. Divide asparagus, goat cheese, and pine nuts among crepes, roll up, and place on large sheet pan covered with parchment paper. Heat in oven until just warmed through, about 5 minutes.
Nutrition Information
- Calories 400
- Carbohydrate Content 34 g
- Cholesterol Content 100 mg
- Fat Content 25 g
- Fiber Content 4 g
- Protein Content 16 g
- Saturated Fat Content 9 g
- Sodium Content 390 mg
- Sugar Content 4 g