Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce

Vegetarian Crêpes Recipe with Roasted Vegetables and Piquant Orange Sauce

Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce is a flavorful and unique dish that combines the warmth of ginger with the sweetness of orange. These savory crepes are filled with roasted vegetables and tofu-garlic mixture, making them a satisfying and delicious meal.

History

This recipe is a modern twist on traditional crepes, which are thin pancakes that originated in France. By adding ginger and roasted vegetables, this dish takes on a new flavor profile that is both comforting and exotic.

Ingredients

1.5 cups unbleached all-purpose flour
0.5 cup whole-wheat pastry flour
1 tsp wasabi powder
1 tsp dried mustard
1 tsp salt
Pinch of cayenne
6 inches piece fresh ginger
1.5 tbsp vegetable oil, plus 0.25 cup for brushing
1.5 tbsp toasted sesame oil, plus additional for brushing
Roasted vegetables

How to prepare

In a large bowl, sift together both flours, Wasabi, mustard, salt, and Cayenne. Set aside.
Using the fine holes of a box grater or a ginger grater, finely grate ginger and squeeze to extract juice. Measure out 0.25 cup of juice and discard the grated ginger. In a medium bowl, combine ginger juice, 1.5 tbsp of vegetable oil, 1.5 tbsp of sesame oil, and 2.75 cups of water.
In a food processor fitted with a plastic dough blade, combine the flour mixture and about one-third of the ginger mixture. To prevent spattering, use the pulse button to blend in the remaining ginger mixture. Transfer the batter to a small bowl. Pour the remaining 0.25 cup of vegetable oil into another small bowl.
Place an 8-inch nonstick crepe pan or another heavy nonstick skillet over medium-high heat. Brush the pan with a little vegetable oil. When the pan is hot, pour a scant 0.25 cup of batter into the center of the pan and quickly rotate the pan to spread the batter evenly. (Don’t worry if the crepe isn’t perfectly round.) Pour any excess batter back into the bowl.
Cook for 60 to 70 seconds. With a rubber spatula, gently loosen the edge of the crepe and lift to see if brown spots appear on the underside. When they do, flip the crepe and cook until light golden brown. Transfer to a wire rack to cool. Repeat with the remaining batter to make about 20 crepes, whisking the batter as needed and brushing the pan with more vegetable oil between batches.
To assemble: Preheat the oven to 350°F (177°C). Lightly brush a shallow casserole dish with sesame oil. Place about 0.33 cup of Roasted Vegetables across the center of 1 crepe and sprinkle with 1 tbsp of tofu-garlic mixture (from the Roasted Vegetables recipe). Fold the bottom of the crepe tightly over the filling, pressing gently, then fold the opposite end over. The crepe should be firmly packed. Place the crepe, seam side down, in the prepared casserole. (If you prefer bite-size crepes, cut each into fourths.) Repeat with the remaining vegetables, crepes, and tofu-garlic mixture.
Lightly brush the crepes with sesame oil. Bake until heated through, 25 to 30 minutes. Drizzle with Piquant orange Sauce and serve hot.

Variations

Try using different vegetables in the roasted vegetable filling, such as bell peppers, zucchini, or mushrooms.
Experiment with different sauces, such as a spicy peanut sauce or a tangy teriyaki glaze.
Add cooked chicken or shrimp to the filling for an extra protein boost.

Cooking Tips & Tricks

Make sure to finely grate the ginger and extract the juice for maximum flavor.

- Use a nonstick pan to cook the crepes and brush with oil between batches to prevent sticking.

- Be sure to pack the crepes tightly with the filling to ensure they hold together when baking.

- Drizzle the Piquant Orange Sauce over the crepes just before serving to add a burst of citrus flavor.

Serving Suggestions

Serve these Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce as a main dish for lunch or dinner. Pair with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

The key cooking techniques for this recipe include grating the ginger, making the crepe batter, cooking the crepes, assembling the crepes with the filling, and baking them in the oven.

Ingredient Substitutions

If you don't have wasabi powder, you can substitute with horseradish powder.

- You can use any type of oil for brushing the crepe pan, such as canola or olive oil.

- Feel free to customize the roasted vegetable filling with your favorite vegetables and seasonings.

Make Ahead Tips

You can make the crepe batter and roasted vegetable filling ahead of time and assemble the crepes just before baking. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Serve these Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce on a platter garnished with fresh herbs, such as cilantro or parsley. Drizzle extra Piquant Orange Sauce over the top for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with a sparkling water infused with citrus slices.

Storage and Reheating Instructions

Store any leftover crepes in an airtight container in the refrigerator for up to 2 days. To reheat, place the crepes on a baking sheet and warm in a 350°F (177°C) oven for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 250 calories.

Carbohydrates

Each serving of Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 10 grams of fat.

Proteins

Each serving of Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce contains approximately 5 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals from the variety of vegetables used in the roasted vegetable filling. It provides a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains gluten from the flour used to make the crepes. It also contains soy from the tofu-garlic mixture in the roasted vegetables.

Summary

Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce is a delicious and nutritious dish that is sure to impress your family and friends. With a balance of flavors and textures, this recipe is perfect for a special occasion or a cozy night in. Enjoy the warmth of ginger, the sweetness of orange, and the savory goodness of roasted vegetables in every bite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce. It was a warm summer day, and I was visiting my friend Marie in the quaint little village of Provence, France. Marie was known throughout the village for her exceptional culinary skills, and she had promised to teach me how to make one of her favorite dishes.

As we gathered the ingredients in Marie's cozy kitchen, she began to tell me the story behind the recipe. She explained that she had learned it from her own grandmother, who had passed it down through generations. The crêpes were a family favorite, often served at special occasions and gatherings. The combination of the spicy ginger, savory roasted vegetables, and tangy orange sauce was a unique and delicious twist on a traditional French dish.

Marie showed me how to make the crêpe batter, whisking together flour, eggs, milk, and a generous amount of freshly grated ginger. The aroma of the ginger filled the kitchen, adding a warm and spicy scent to the air. We let the batter rest while we prepared the roasted vegetables, tossing colorful bell peppers, zucchini, and cherry tomatoes with olive oil, garlic, and herbs.

As the vegetables roasted in the oven, Marie demonstrated how to cook the crêpes in a hot skillet, swirling the batter in a circular motion to create thin, delicate pancakes. The crêpes cooked quickly, turning golden brown and crisp around the edges. Marie's skilled hands made the process look effortless, but I struggled to replicate her technique.

After assembling the crêpes with the roasted vegetables, Marie taught me how to make the piquant orange sauce. She squeezed fresh orange juice into a saucepan, adding a touch of honey, vinegar, and a hint of red pepper flakes for a spicy kick. The sauce simmered on the stove, thickening and reducing into a glossy glaze.

Finally, we plated the dish, drizzling the piquant orange sauce over the ginger crêpes and roasted vegetables. The vibrant colors and bold flavors came together in a harmonious blend of sweet, spicy, and tangy notes. As I took my first bite, I was transported to a world of culinary delight, savoring each mouthful with admiration and awe.

As the sun began to set over the rolling hills of Provence, Marie and I sat down to enjoy our meal together. The flavors danced on my tongue, tantalizing my taste buds with their complexity and depth. I felt a deep sense of gratitude for Marie's generosity in sharing her family recipe with me, and I knew that this dish would become a cherished favorite in my own culinary repertoire.

In the years that followed, I would often recreate the recipe for Ginger Crêpes with Roasted Vegetables and Piquant Orange Sauce, sharing it with friends and family at gatherings and celebrations. Each time I made the dish, I would think back to that warm summer day in Provence, when I learned the recipe from Marie and experienced the joy of cooking with love and passion.

Now, as I pass on this recipe to you, my dear grandchild, I hope that you will continue the tradition of making these delicious crêpes with roasted vegetables and piquant orange sauce. May it bring you as much joy and culinary delight as it has brought me over the years. Bon appétit!