
Beet-Buckwheat Crêpes in a Puddle
Embrace mid-summer with delicious beet-buckwheat crêpes. These are filled with asparagus, French radishes, and petite peas bathed in a creamy plant-based béchamel, served atop a parsley-sweet pea puddle. Celebrate the season with a splendid brunch or elegant dinner. Vegan. Oil-free. Gluten-free. High fiber.

Makes six 7” crêpes Prep time 80 minutes
Cooking time 20 minutes
1 bunch asparagus, blanched
1 cup petit peas, blanched if fresh, defrosted if frozen
1 bunch radishes, cut in wedges, blanched
Microgreens, as garnish
White Sauce
2 tablespoons arrowroot
½ teaspoons shiro (light) miso paste
Pinch of white pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
2 tablespoons nutritional yeast
1 cup unsweetened almond milk
1/8 teaspoon freshly ground nutmeg
Parsley-Pea Puddle
1 cup parsley leaves, stems removed, packed tightly
¼ cup petit peas, blanched if fresh, defrosted if frozen
Cloves from 1 head garlic, dry roasted, peeled
⅛ cup shelled walnuts (optional)
⅛ cup nutritional yeast
½ cup water
Pinch of ground white pepper
Crêpe Batter
1 ½ cups buckwheat flour