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Eastern Shore Socca Crepe


Ingredients

  • 1/2 cup garbanzo bean flour
  • 1 cup water or vegetable broth
  • 1 teaspoon coconut oil
  • 1/2 teaspoon salt each
  • 1/4 teaspoon pepper
  • 1 cup raw cashews
  • 1 tablespoon truffle oil optional
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1 can hearts of palm
  • 1 tablespoon vegan butter
  • 2 teaspoons old bay seasoning
  • 1 teaspoon lemon juice
  • asparagus
  • grape tomatoes

Instructions

  1. Start by preheating the oven to 400 degrees Fahrenheit. Roast the asparagus for about 20 minutes. 

  2. Next, prep the truffled garlic cream sauce by blending the raw cashews, 1/2 cup of water, truffle oil, nutritional yeast, garlic powder, and 1/4 teaspoon salt on high until smooth. You could simply spoon this cream over the dish, or to refine a step further run the cream sauce through a mesh strainer into a squeeze bottle for easy drizzling. 

  3. Next, prepare the hearts of palm. Run a fork through the hearts of palm length wise, then using a knife chop into smaller pieces. Coat with melted butter and old bay seasoning. 

  4. Next, prepare the socca crepe batter. Mix the garbanzo bean flour with 1/2 cup of water or vegetable broth, coconut oil, 1/4 teaspoon salt and pepper. 

  5. Grease a nonstick pan and heat over medium heat on the stove. Take a 1/2 cup measuring cup and spoon the batter into the pan. Once the crepe is ready to be flipped the sides will have pulled off the edges. 

  6. After the crepe is cooked through on each side, add the hearts of palm, asparagus, and tomatoes to the inside and flip the crepe over to cover. Drizzle with the cream sauce, maybe top with some avocado, some chopped fresh chives, and serve with a side of more roasted asparagus. YUM!