Coconut Crepes with Asparagus and Sweet Chili Sauce

• rounded tablespoon of wheat flour4
• eggs↗3

  beaten

• coconut milk100 мл
• turmeric↗½ ч. л.
• sunflower oil↗4 ч. л.
• green onion↗4

  thinly sliced

• asparagus↗2

  (about 20 stalks), trimmed

• eggs↗2

  hard‑boiled and chopped

• golden syrup↗4 ст. л.

  or honey

• light soy sauce↗4 ст. л.
• lime juice↗4 ст. л.
• red chili↗2-4

  finely chopped

• garlic clove↗1

  minced

• salty, toasted peanuts50 г

  crushed in a mortar

• cucumber↗1

  thinly sliced

• мелена м’ята1

Step-by-step instructions

1. 1

   For the sauce, combine the golden syrup (or honey), soy sauce, and lime juice until smooth. Add the finely chopped chili and minced garlic, stir. Transfer the sauce to a small bowl, sprinkle with the crushed toasted peanuts, and set aside.

2. 2

   Make the crepes: in a large bowl whisk together the flour, eggs, coconut milk, turmeric and a pinch of salt until smooth. Heat a non‑stick pan over medium heat, add 1 tsp sunflower oil. Pour a quarter of the batter, swirling the pan to coat the bottom with a thin layer. Sprinkle with the finely sliced green onion and cook until the top sets and the bottom is golden. Carefully flip the crepe and cook the other side. Transfer the cooked crepe to a plate and keep warm. Repeat the process three more times, adding 1 tsp oil each time.

3. 3

   Steam the asparagus for 3–5 minutes until bright green and still crisp. Divide it into four portions. Place a bundle of asparagus on each crepe, sprinkle with the chopped boiled egg and roll the crepe (optionally cut it diagonally in half). Garnish with thinly sliced cucumber and mint leaves, drizzle with the sauce or serve it on the side.