Categories: Breakfast, Crepes, French, Tofu, Vegan

Ingredients

• 1 and 1/2 c. soymilk
• 1 c. unbleached flour or whole-wheat pastry flour
• 1/2 c. medium-firm regular tofu OR extra-firm SILKEN tofu
• 1/4 c. soy or chickpea flour
• 1-2 T. optional nutritional yeast flakes
• 1 T. sugar
• 1/2 tsp. salt
• 1/2 tsp baking powder
• 1/4 tsp. turmeric
• a few gratings of nutmeg

Directions

1. 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.

2. Heat a nonstick 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe.

3. Use about 3 T. of batter per crepe (stirring the batter before you make each crepe), rolling and tilting the pan until it evenly covers the bottom.

4. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over.

5. After a few seconds the other side should be dry. Fold into quarters or roll like a jelly roll 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.

6. 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).

7. VARIATIONS:

8. Dessert Crepes: Use 2 T. sugar; add 1 tsp. vanilla and 1/2 tsp. pure orange or lemon extract. Roll around tofu crème cheese (Tofutti) and top sweetened fresh fruit, liqueur, and or any sweet sauce.

9. Saffron Crepes: Add 1/4 tsp. Spanish saffron.

10. Buckwheat Crepes: Substitute 1/2 c. buckwheat flour for 1/2 c. of the wheat flour and use soured soymilk (add about 1 T. lemon juice to the soymilk) or 3/4 c. soy yogurt and 3/4 c. soymilk instead of all soymilk.

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