vegan - Tofu Crepes

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* Exported from MasterCook *

 

Tofu Crepes

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups soy milk

1 cup unbleached flour or whole wheat pastry

flour

1/2 cup medium-firm tofu

1/4 cup soy flour

1 to 2 tablespoons nutritional yeast flakes (optional)

1 tablespoon sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon turmeric

a few gratings of nutmeg

vegetable oil

 

Process all the ingredients except the vegetable oil in a food processor or

blender until very smooth. Heat a nonstick 8-inch skillet over medium-high

heat. Pour a small amount of vegetable oil on a paper towel, and wipe the pan

lightly. Pour abouut 3 tablespoons of the batter into the pan. Roll and tilt

the pan until the batter evenly covers the bottom. Cook for a few seconds until

the top looks dry. Carefully loosen the crepe with a spatula, and fllip it

over. Cook a few seconds, until the other side is flecked with brown spots.

Slide the crepe onto a plate. Fold into quarters, roll like a jelly roll, oe

leave flat if you are going to stack the crepes with filling. If you are going

to use the crepes shortly, cover them with a clean tea towel.

 

Wipe the pan with oil and stir the batter before cooking each crepe.

 

Either fill the crepes and serve, or let them cool and place in a plastic bag or

storage container with pieces of waxed paper in between each crepe. Refrigerate

for up to 3 days, oor freeze them foor future use. (Thaw thoroughly before

filling.)

 

Dessert Crepes: Add 2 tablespoons sugar, 1 teaspoon vanilla, and 1/2 teaspoon

pure orange or lemon extract to the batter. Fill the crepes with tofu cream

cheese or Tofu Mascarpone, and top with sweetened fresh fruit, liqueur, and or

any sweet sauce.

 

Saffron Crepes: Add 1/4 teaspoon Spanish saffron to the batter.

 

Buckwheat Crepes: Substitute 1/2 cup buckwheat flour for 1/2 cup of the wheat

flour and use soured soymilk (add about 1 tablespoon lemon juice to the soymilk)

or 3/4 cup soy yogurt mixed with 3/4 cup soymilk instead of all soymilk

 

Description:

" These are really excellent. They have the flexible eggy texture of

regular crepes. You can freeze them too. "

Yield:

" 12 crepes "

 

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Per Serving (excluding unknown items): 266 Calories; 11g Fat (36.4% calories

from fat); 17g Protein; 28g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

1357mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fat; 1 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0