Nutrition Facts
4 servings
4
Recipe for Mille-trous, roasted vegetables, garlic cream, and fried onions.
In her book, the talented chef reveals an original and creative plant-based recipe for thousand-hole pancakes, roasted vegetables, garlic cream, and fried onions.
Thousand Holes
300 Fine wheat semolina
5 Wheat flour T55
1 Salt
5 Sugar
5 Fresh baker's yeast
600 Warm water
10 Baking powder
Garlic cream
1 Garlic
1 Lemon (juice and zest)
1 Mustard
40 Olive oil
125 Silken tofu
Roasted vegetables
100 Shelled green peas
150 New carrots
200 Romanesco cauliflower
10 Green asparagus
Crushed coriander seeds
1 Olive oil
Fried onions
1 Red onion
20 Chickpea flour
Sunflower oil for frying
Fresh coriander
Flake salt
Freshly ground pepper
Directions
1
In a blender or with an immersion mixer, blend for 3 minutes the semolina, flour, salt, sugar, yeast, and warm water.
2
Add the baking powder and blend for another 3 minutes. Let the dough rest for 10 minutes. Heat a non-stick skillet.
3
With a ladle or from a pitcher, pour a little batter onto the pan, and you will see bubbles appear. The crepe is cooked when the bottom side is golden. Do not flip it over. Repeat the process until the batter is used up.
4
Preheat the oven to 180 °C.
5
Separate the cloves of garlic, leaving the skin on, and bake them for 15 minutes. Once they are cooked, peel them and blend all the ingredients for the garlic cream in a mixer until smooth. Adjust the seasoning if needed and set aside.
6
Increase the oven temperature to 200 °C. Boil salted water and cook the shelled peas for 10 minutes. Cool them in ice water to retain their color, set aside.
7
Wash all the vegetables. If the carrots are very large, cut them into sticks. Separate the florets of the romanesco. Remove the ends of the green asparagus.
8
In a large mixing bowl, combine the coriander seeds with olive oil, salt, and pepper. Add the vegetables and mix well to coat them in the sauce. Bake for 30 minutes. Once cooked, season with salt and pepper.
9
Peel and slice the onion. Sprinkle the slices with flour and fry them in hot oil. Place them on paper towels when they start to brown.
10
To finish, place a mille-feuille on a plate, spread with garlic cream, and add the roasted vegetables. Sprinkle with fried onions, fresh cilantro, and fleur de sel. For a sweet version, fill your crepes with maple syrup and tahini.
Ingredients
Thousand Holes
300 Fine wheat semolina
5 Wheat flour T55
1 Salt
5 Sugar
5 Fresh baker's yeast
600 Warm water
10 Baking powder
Garlic cream
1 Garlic
1 Lemon (juice and zest)
1 Mustard
40 Olive oil
125 Silken tofu
Roasted vegetables
100 Shelled green peas
150 New carrots
200 Romanesco cauliflower
10 Green asparagus
Crushed coriander seeds
1 Olive oil
Fried onions
1 Red onion
20 Chickpea flour
Sunflower oil for frying
Fresh coriander
Flake salt
Freshly ground pepper
Directions
Directions
1
In a blender or with an immersion mixer, blend for 3 minutes the semolina, flour, salt, sugar, yeast, and warm water.
2
Add the baking powder and blend for another 3 minutes. Let the dough rest for 10 minutes. Heat a non-stick skillet.
3
With a ladle or from a pitcher, pour a little batter onto the pan, and you will see bubbles appear. The crepe is cooked when the bottom side is golden. Do not flip it over. Repeat the process until the batter is used up.
4
Preheat the oven to 180 °C.
5
Separate the cloves of garlic, leaving the skin on, and bake them for 15 minutes. Once they are cooked, peel them and blend all the ingredients for the garlic cream in a mixer until smooth. Adjust the seasoning if needed and set aside.
6
Increase the oven temperature to 200 °C. Boil salted water and cook the shelled peas for 10 minutes. Cool them in ice water to retain their color, set aside.
7
Wash all the vegetables. If the carrots are very large, cut them into sticks. Separate the florets of the romanesco. Remove the ends of the green asparagus.
8
In a large mixing bowl, combine the coriander seeds with olive oil, salt, and pepper. Add the vegetables and mix well to coat them in the sauce. Bake for 30 minutes. Once cooked, season with salt and pepper.
9
Peel and slice the onion. Sprinkle the slices with flour and fry them in hot oil. Place them on paper towels when they start to brown.
10
To finish, place a mille-feuille on a plate, spread with garlic cream, and add the roasted vegetables. Sprinkle with fried onions, fresh cilantro, and fleur de sel. For a sweet version, fill your crepes with maple syrup and tahini.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN