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