• 4servings
  • 20minutes
  • 383calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsH, E
MineralsFluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓


  2. 4 rounded tbsp plain flour

  3. 3 eggs , beaten

  4. 100ml coconut milk

  5. 1/2 tsp turmeric

  6. 4 tsp sunflower oil

  7. 4 spring onions , finely sliced

  8. 2 bunches asparagus (about 20 spears), trimmed

  9. 2 eggs , hard-boiled and chopped

  10. 1 cucumber , thinly sliced

  11. 1 small bunch mint

Instructions Jump to Ingredients ↑

  1. To make the sauce, mix together the golden syrup or honey, soy sauce and lime juice until smooth. Stir in the chillies and garlic. Transfer to a serving bowl and sprinkle in the ground peanuts. Set aside.

  2. Make the crêpes: stir the flour, eggs, coconut milk, turmeric and some seasoning together until smooth. Heat a non-stick frying pan over a medium heat and add 1 tsp oil. Pour in a quarter of the batter in a thin layer and swirl the pan to coat the base. Sprinkle with a quarter of the spring onions before it sets. When golden underneath, flip over and cook the other side. Remove to a plate and keep warm. Make 3 more crêpes in the same way, adding 1 tsp oil each time.

  3. Steam the asparagus for 3-5 mins. To serve, divide the asparagus and chopped egg into 4 portions. Place a bundle of asparagus on a crêpe, sprinkle with egg, then roll up - if you want, cut them in half on the diagonal. Serve with a garnish of cucumber and mint leaves, with the sauce spooned over or on the side.


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