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1
Slice tempeh thinly across the cake.
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2
Combine all marinade ingredients in a big bowl and add tempeh to the marinade.
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3
Cover and refrigerate for 20 minutes.
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4
While the tempeh is marinating, prepare the crepes: Whisk the crepe ingredients together in big bowl.
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5
Heat a 8-inch non-stick skiller over high heat and coat it with nonstick cooking spray.
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6
Pour 1/2 cup of crepe batter into the pan.
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7
Tilt the pan to coat the surface evenly with batter.
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8
Cook for 1 minute, or until bottom is lightly browned and the edges start to slightly pull away from the pan.
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9
Flip crepe with a large spatula (or two!) and cook 20 seconds on the other side.
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10
Repeat procedure until crepe batter is consumed; recipe should yield 12 crepes from an 8 inch skillet.
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11
Crepes can be stacked and covered with a kitchen towel until ready to use.
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12
Begin the carrot sauce and the tempeh at the same time so the components will be ready to assemble at the same time.
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13
Prepare the carrot sauce: Heat oil in heavy saucepan over medium high heat.
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14
Add carrot, onion and garlic and saute for 5 minutes.
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15
Add heavy cream and bring to a boil.
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16
Add salt and pepper and simmer 15 minutes or until mixture is slightly reduced and thickened.
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17
Remove from heat and whiz the mixture using either a stick blender or a stand blender until the sauce is smooth.
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18
Cook tempeh and vegetables: Heat 1/3 cup vegetable oil in large saute pan.
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19
Add tempeh with marinade, asparagus, shiitake mushrooms and minced garlic.
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20
Simmer for 20 minutes.
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21
Add salt and pepper to taste.
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22
Assemble crepes: Lay crepes out on your clean work surface, divide tempeh mixture equally among crepes, spooning mixture onto center of crepes and folding edges over the filling.
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23
Transfer crepes to serving plates.
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24
Spoon the hot carrot sauce around filled crepes.
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25
Sprinkle the chopped peanuts over the finished crepes and garnish each plate with a wedge of lime.
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26
For vegetarian do not use the chicken broth.
