Vegetarian Tofu & Mushroom Filling

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Vegetarian Tofu & Mushroom Filling

 

3 Tablespoons light oil (sunflower, peanut, etc.)

3 Tablespoons unbleached flour

1-1/4 cups soy milk, at room temperature

1/2 teaspoon tamari soy sauce

1/2 teaspoon dried tarragon

4 scallions, white parts only, thinly sliced

1 pound mushrooms, sliced

1/2 pound firm or soft Chinese-style tofu, diced

3 Tablespoons dry white wine or sherry

Salt and ground pepper to taste

 

Heat the oil in a large skillet. When hot, whisk in the flour and cook,

stirring continuously, for three to five minutes, or until the mixture is

combined but not browned. Slowly pour in the milk, whisking continuously to

prevent lumps. Add the soy sauce, tarragon, scallions, mushrooms, tofu, and

wine. Reduce heat and simmer, covered, for twenty minutes, stirring

occasionally. Adjust seasonings, turn off heat, and keep in covered pan

until crèpes are ready to be filled. Use about 3 Tablespoons filling for

each crèpe.

Sweet variations:

> Fill with fruit jam of your choice.

> Sauté bananas in a touch of oil until just lightly browned. Spoon into

crèpes, roll up, then pour maple syrup over them. Try with apples, peaches,

or pears, too.

> For German pancakes, roll unfilled crèpes, squeeze some fresh lemon juice

over them, then sprinkle with powdered confectioner's sugar.

> For Swedish pancakes, fill with lingonberries.

Fills approximately 15 crèpes.