For the sauce:
400ml Soya Milk
2 tbsp Margarine or Vegetable Oil
4 tbsp All Purpose Flour
1 tsp Ground Nutmeg
2 tbsp Nutritional Yeast
For the crepes:
1 tbsp Olive Oil
1/2 tsp Sea Salt
1 tbsp Chopped Parsley
In a saucepan, mix the margarine with the flour over a low heat until creamy.
In a separate pan, boil the milk with the nutmeg and gradually add to the flour mix. Stir to avoid lumps.
Continue to stir until the sauce has thickened and boil for a few minutes then remove from the heat, add the nutritional yeast and salt to taste and set aside.
Mix the pancake ingredients together and whisk until the batter is smooth with no lumps.
Cook the crepes and set aside.
Boil the asparagus for 4 minutes in boiling water. Drain and rinse with cold water and set aside.
Fill each crepe with asparagus and sauce. Add sauce to the bottom of a baking dish and line the crepes up inside.
Cover the pancakes with sauce and bake for 10 minutes.