Julie Hasson

Vegan Crepes

By

Bryanna Bryanna Clark Grogan is a favorite visitor to Everyday Dish TV. You can visit her at Bryanna Clark Grogan’s Vegan Feast Kitchen/21st Century Table.

 

 

Vegan World Feast  Nonna's Italian Kitchen  Authentic Chinese Cuisine  The ( Almost ) No Fat Cookbook  Soyfoods Cooking for a Positive Menopause

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Crepes

  • Author: Bryanna Clark-Grogan
  • Yield: 12 crepes 1x
Print Recipe

Description

Bryanna Clark-Grogan shows us one of her signature dishes. These are really excellent–they have that flexible “eggy texture of regular crepes. You can freeze them, too.

Ingredients

Scale
  • 1 and 1/2 cups soymilk
  • 1 cup unbleached flour or whole wheat pastry flour
  • 1/2 cup medium-firm regular tofu OR extra-firm SILKEN tofu
  • 1/4 cup soy or chickpea flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon turmeric
  • A few gratings of nutmeg

Instructions

  1. Process all ingredients in a food processor or blender until very smooth. No need to “rest” the batter first. Tofu crepes are made just like ordinary crepes. Heat a non-stick 8″ skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use about 3 tablespoons of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. Fold into quarters or roll like a jellyroll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel.
  2. Either fill the crepes and serve according to the specific recipe directions, or let them cool and place in a plastic bag or rigid container (with pieces of waxed paper in between each crepe) and refrigerate for up to 3 days, or freeze them for future use (thaw thoroughly before filling).
  3. VARIATIONS:
  4. Dessert Crepes: Use 2 tablespoons sugar; add 1 teaspoon vanilla extract and 1/2 teaspoon pure orange or lemon extract. Fill crepes with Vegan Creme Cheeze and top sweetened fresh fruit, liqueur, and or any sweet sauce.
  5. © Copyright 2005 Bryanna Clarke-Grogan
  • Category: Crepe
  • Cuisine: French