Korean carrot crepe rolls
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
kimchi, coriander leaves, toasted sesame seeds, lime wedges, runny honey, nut butter of choice
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