Vegan - Chickpea Flour Crêpes

September 26, 2001

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Chickpea Flour Crêpes With Tofu and Roasted Vegetables

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<RcpE name= " Chickpea Flour Crêpes With Tofu and Roasted Vegetables "

author= " Peter Berley " >

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<![CDATA[

* Exported from MasterCook *

Chickpea Flour Crêpes With Tofu and Roasted Vegetables

Recipe By :Peter Berley

Serving Size : 6 Preparation Time :0:00

Categories : Entree Soyfoods

Vegan vegetables

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CREPES:

1 cup chickpea flour

1 cup unbleached all-purpose or white bread

flour

2 tablespoons light sesame oil

1/2 teaspoon sea salt

FOR THE TOFU:

1/4 cup extra-virgin olive oil

1 tablespoon chopped fresh herbs (basil -- rosemary, thyme, or

oregano,alone or in combination)

1 teaspoon minced garlic

1 pound firm tofu -- rinsed and blotted dry

6 tablespoons freshly squeezed lemon juice

1 teaspoon coarse sea salt

freshly milled black pepper

VEGETABLES:

1/2 pound fresh shiitake mushrooms -- stems reserved for another

use

1/2 pound asparagus -- trimmed and peeled

2 bunches scallions -- white and green parts, trimmed

2 tablespoons extra-virgin olive oil

coarse sea salt

Preheat the oven to 425°F.

To make the crêpes, whisk together 31/2 cups cold water, flours, oil, and salt

in a bowl to form a thin batter. Strain through a sieve, cover, and set aside.

To prepare the tofu, warm the oil in a small skillet over medium heat; sauté the

herbs and garlic in the oil for 1 minute.

In a bowl combine the tofu garlic herb oil lemon juice and salt and mash well

Season with pepper and set aside.

To prepare the vegetables, lay the mushrooms, asparagus, and scallions evenly in

a single layer on 1 or 2 baking sheets, brush them with oil, and sprinkle them

with salt. Roast for 15 minutes, or until lightly browned and tender.

Heat a crêpe pan or 8-inch nonstick skillet. Brush with oil and pour in 1/3 cup

batter at a me. Tilt the pan so that the batter spreads to coat evenly. Cook

until the crêpe is set and the bottom begins to brown, about 1 minute. Using a

spatula, flip the crêpe with a quick flick of the wrist. Cook for 30 seconds on

the second side, then remove to a platter.

Once all the crêpes are made, spread each with 2 or 3 tablespoons of tofu

filling, top with roasted vegetables, roll up, and serve.

Yield: 6 servings

Source:

" The Modern Vegetarian Kitchen "

S(Formatted by):

" Nancy Braswell, Sep-23-2001 "

Copyright:

" 2000, HarperCollins, New York "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 361 Calories; 23g Fat (54.8% calories

from fat); 12g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

488mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit;

4 Fat.

NOTES : Author's note - Chickpea flour is a great substitute for eggs. Its high

protein content works as a binder, just like egg whites. These earthy,

nutty-tasting crêpes are yet another unusual way of using tofu. Because the

filling has a texture like ricotta cheese, you could easily use it to make vegan

manicotti. Try laying the rolled-up crêpes in a dish, spooning on some tomato

sauce, and baking in a 350°F oven for about 45 minutes.

Nutr. Assoc. : 0 0 568 1356 0 0 0 0 0 0 797 4860 161 0 0 0 0 0 0

]]>

</RTxt>

<CatS>

<CatT>

Entree

</CatT>

<CatT>

Soyfoods

</CatT>

<CatT>

Vegan

</CatT>

<CatT>

vegetables

</CatT>

</CatS>

<INtI>

568

</INtI>

</IngR>

<INtI>

1356

</INtI>

</IngR>

<IPrp>

rosemary, thyme, or oregano,alone or in combination)

</IPrp>

</IngR>

<IPrp>

rinsed and blotted dry

</IPrp>

</IngR>

<INtI>

797

</INtI>

</IngR>

<INtI>

4860

</INtI>

</IngR>

<INtI>

161

</INtI>

</IngR>

<IPrp>

stems reserved for another use

</IPrp>

</IngR>

<IPrp>

trimmed and peeled

</IPrp>

</IngR>

<IPrp>

white and green parts, trimmed

</IPrp>

</IngR>

<DirS>

<DirT>

Preheat the oven to 425°F.

</DirT>

<DirT>

To make the crêpes, whisk together 31/2 cups cold water, flours, oil, and salt

in a bowl to form a thin batter. Strain through a sieve, cover, and set aside.

</DirT>

<DirT>

To prepare the tofu, warm the oil in a small skillet over medium heat; sauté the

herbs and garlic in the oil for 1 minute.

</DirT>

<DirT>

In a bowl combine the tofu garlic herb oil lemon juice and salt and mash well

Season with pepper and set aside.

</DirT>

<DirT>

To prepare the vegetables, lay the mushrooms, asparagus, and scallions evenly in

a single layer on 1 or 2 baking sheets, brush them with oil, and sprinkle them

with salt. Roast for 15 minutes, or until lightly browned and tender.

</DirT>

<DirT>

Heat a crêpe pan or 8-inch nonstick skillet. Brush with oil and pour in 1/3 cup

batter at a me. Tilt the pan so that the batter spreads to coat evenly. Cook

until the crêpe is set and the bottom begins to brown, about 1 minute. Using a

spatula, flip the crêpe with a quick flick of the wrist. Cook for 30 seconds on

the second side, then remove to a platter.

</DirT>

<DirT>

Once all the crêpes are made, spread each with 2 or 3 tablespoons of tofu

filling, top with roasted vegetables, roll up, and serve.

</DirT>

<DirT>

Yield: 6 servings

</DirT>

</DirS>

<Srce>

The Modern Vegetarian Kitchen

</Srce>

<CpyR>

2000, HarperCollins, New York

</CpyR>

<Note>

Author & apos;s note - Chickpea flour is a great substitute for eggs. Its high

protein content works as a binder, just like egg whites. These earthy,

nutty-tasting crêpes are yet another unusual way of using tofu. Because the

filling has a texture like ricotta cheese, you could easily use it to make vegan

manicotti. Try laying the rolled-up crêpes in a dish, spooning on some tomato

sauce, and baking in a 350°F oven for about 45 minutes.

</Note>

</RcpE></mx2>

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