Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

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(3 ratings)

Prep: 30 mins Cook: 20 mins


Serves 4
An eye-catching, elegant main with incredible flavours - perfect for a vegetarian dinner party

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal383
  • fat22g
  • saturates7g
  • carbs30g
  • sugars17g
  • fibre4g
  • protein17g
  • salt3.23g
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    For the crepes

    • 4 rounded tbsp plain flour
    • 3 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 100ml coconut milk
    • ½ tsp turmeric
    • 4 tsp sunflower oil
      Sunflower oil

      Sunflower oil

      A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

    • 4 spring onions, finely sliced
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 2 bunches asparagus (about 20 spears), trimmed



      Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

    • 2 eggs, hard-boiled and chopped



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the sauce

    • 4 tbsp golden syrup or honey
    • 4 tbsp light soy sauce
    • 4 tbsp lime juice
    • 2-4 red chillies, finely chopped
    • 1 garlic clove, crushed
    • 50g salted, roasted peanuts, ground with a mortar and pestle

    To serve

    • 1 cucumber, thinly sliced
    • 1 small bunch mint



      There are several types of mint, each with its own subtle difference in flavour and appearance.…


    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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    Comments (3)

    denidax's picture

    A bit difficult to turn around but very tasty, the combination of flavours was very nice.

    natalieolga's picture

    Awesome, made for two and had 2 each. Would go great with something yoghurt based for pudding. Served with green salad. Really, really nice.

    lindeens's picture

    Loved the combination of taste! Pancakes were a bit tricky to flip over (due to batter consistency), overall- a success if you love fusion flavours.

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