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
- 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.
- 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).
- VARIATIONS:
- 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.
- © Copyright 2005 Bryanna Clarke-Grogan
- Category: Crepe
- Cuisine: French
