Asparagus coconut crêpes with sweet chilli sauce

Asparagus coconut crêpes with sweet chilli sauce

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(3 ratings)


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Cooking time

Prep: 30 mins Cook: 20 mins

Skill level



Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

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For the crepes

  • 4 rounded tbsp plain flour
  • 3 eggs, beaten
  • 100ml coconut milk
  • ½ tsp turmeric
  • 4 tsp sunflower oil
  • 4 spring onions, finely sliced
  • 2 bunches asparagus (about 20 spears), trimmed
  • 2 eggs, hard-boiled and chopped

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

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  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.

Recipe from Good Food magazine, April 2010

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Show comments
denidax's picture
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A bit difficult to turn around but very tasty, the combination of flavours was very nice.

natalieolga's picture
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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
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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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