Bryanna is the author of an impressive 8 published vegan cookbooks.You can visit Bryanna at bryannaclarkgrogan.com
Bryanna’s Tofu Crepes
Makes 12-13 crepes
These are really excellent--they have that flexible "eggy" texture of regular crepes. You can freeze them, too. These are adapted from my book “Soyfoods Cooking for a Positive Menopause”.
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
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).
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