Korean car­rot crepe rolls

The Observer Food Monthly - - CONTENTS - David Frenkiel and Luise Vin­dahl

It takes a lit­tle ef­fort to chop all the veg­eta­bles and roll the crepes but it’s to­tally worth it. They also pack well in a lunch­box.

Makes 10-12 crepes For the car­rot crepes

rice crepe bat­ter 1 quan­tity (see be­low) car­rots 80g, peeled vir­gin co­conut oil or but­ter to fry

For the rice crepe bat­ter

eggs 5 free-range plant-based milk of choice 500ml rice flour 150g but­ter or vir­gin co­conut oil 1 tbsp, melted, plus ex­tra to fry sea salt 1 tsp

For the raw veg­gie fill­ing

car­rots 2, trimmed and peeled mangetout 100g, trimmed red cab­bage ¼ small, trimmed av­o­cado 1, ripe, flesh scooped out

For the mar­i­nated tofu

red chilli ½-1 fresh, seeded tamari or soy sauce 3 tbsp rice vine­gar 2 tbsp se­same seed oil 1 tbsp fresh ginger 1 tbsp, peeled, grated or­ganic firm tofu 200g, drained vir­gin co­conut oil or but­ter to fry

To serve

kim­chi, co­rian­der leaves, toasted se­same seeds, lime wedges, runny honey, nut but­ter of choice

Direc­tions

To make the crepe bat­ter, crack the eggs into a blender or food

From Green Kitchen at Home by David Frenkiel and Luise Vin­dahl (Hardie Grant, £25)

pro­ces­sor, add the rest of the in­gre­di­ents, blend un­til smooth.

Grate the car­rots, trans­fer to the blender with the bat­ter, blend again un­til com­pletely smooth and slightly orange. Pour into a jug and set aside in the fridge for about 30 min­utes to rest. (You can leave it for up to 3 days.)

Pre­pare the veg fill­ing. Juli­enne the car­rots and mangetout, thinly slice the cab­bage and av­o­cado, and trans­fer to a serv­ing plate.

To pre­pare the mar­i­nated tofu, roughly chop the chilli, trans­fer to a small serv­ing bowl along with the tamari or soy sauce, vine­gar, se­same seed oil and ginger, whisk un­til com­bined and set aside. Cut the tofu length­wise into 1cm thick slices. Heat a lit­tle oil or but­ter in a 20cm non-stick fry­ing pan on a medium-high heat. Once hot, add the tofu and fry for about 5 min­utes or un­til golden on the un­der­side. Turn the tofu over and fry for a fur­ther 5 min­utes or so, un­til golden. Trans­fer to a serv­ing dish, driz­zle over some of the mari­nade, re­serv­ing the rest to serve, toss to coat and set aside while you cook the crepes.

Heat a lit­tle oil or but­ter in the same fry­ing pan on medium-high heat. Once hot, whisk the bat­ter then la­dle 80ml into the pan, tilt­ing it to spread evenly. Fry for 1-2 min­utes or un­til small bub­bles form on the sur­face and the base is golden.

Care­fully flip the crepe with a spat­ula and fry the other side for a fur­ther 1-2 min­utes or un­til cooked and golden. Trans­fer the cooked crepe to a plate and re­peat with the rest of the bat­ter (you may need to re­duce the heat slightly af­ter the first crepe).

Serve the crepes topped with some veg­gies, tofu, kim­chi, a scat­ter­ing of co­rian­der, sprin­kling of se­same seeds, squeeze of lime juice and a driz­zle of honey.

Roll up, seal with a dol­lop of peanut or other nut but­ter and cut in half. Eat them with your hands, us­ing the re­main­ing tofu mari­nade as dip­ping sauce.

Korean car­rot crepe rolls

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