I awoke with a plan to create a healthy crepe without eggs or dairy, using soft tofu as the binder to keep the whole grain batter together. The filling has a slightly sweet peanut butter flavor and tastes rich and creamy.
Ingredients for crepe batter:
1 box Silken lite tofu, soft type
1/2 cup oat flour
1/4 cup 7 grain hot cereal blend, like Bob's Red Mill
1/4 cup Bird's Custard Powder
2 tbsp vital wheat gluten
3 tbsp golden flaxseed meal
1 tbsp date sugar
1 tsp baking powder
1/2 tsp salt
2 1/4 cups almond milk
Stir all ingredients together and let sit for a few minutes while you prepare the filling. You may need to add more milk to maintain a thin batter, I noticed the longer it sat, the thicker it became and I had to keep adding splashes of milk.
Filling ingredients:
1 box Silken lite tofu, soft type
1/4 cup peanut butter powder
1/4 cup powdered sugar
1/2 tsp vanilla
Dash salt
Place all filling ingredients in food processor and pulse to combine thoroughly.
To make crepes, pour 1/4 cup of batter onto preheated non-stick crepe pan or griddle that has been lightly sprayed with oil. Spread batter into thin layer and cook over medium low heat until edge appears dry, flip to cook other side. Place finished crepe onto serving plate and spread 1/4 cup filling down the center, place sliced banana pieces on top of filling before rolling crepe into tube shape, with seam side down. Garnish with more sliced banana and peanut butter sauce.
Peanut butter sauce:
1/4 cup PB2 powdered peanut butter
1/4 tsp vanilla
1 tbsp almond milk, more or less to desired pourable consistency
Keb Mo and Lyle Lovett would be good music to play in the background while whipping these up!
Some days crepes and I don't want to cooperate with each other in which case the batter still makes a nice, delicate pancake that seems like it has eggs in it but it doesn't.
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| Crepe Recipe without eggs or butter |
Ingredients for crepe batter:
1 box Silken lite tofu, soft type
1/2 cup oat flour
1/4 cup 7 grain hot cereal blend, like Bob's Red Mill
1/4 cup Bird's Custard Powder
2 tbsp vital wheat gluten
3 tbsp golden flaxseed meal
1 tbsp date sugar
1 tsp baking powder
1/2 tsp salt
2 1/4 cups almond milk
Stir all ingredients together and let sit for a few minutes while you prepare the filling. You may need to add more milk to maintain a thin batter, I noticed the longer it sat, the thicker it became and I had to keep adding splashes of milk.
Filling ingredients:
1 box Silken lite tofu, soft type
1/4 cup peanut butter powder
1/4 cup powdered sugar
1/2 tsp vanilla
Dash salt
Place all filling ingredients in food processor and pulse to combine thoroughly.
 |
| Plant-based crepe |
To make crepes, pour 1/4 cup of batter onto preheated non-stick crepe pan or griddle that has been lightly sprayed with oil. Spread batter into thin layer and cook over medium low heat until edge appears dry, flip to cook other side. Place finished crepe onto serving plate and spread 1/4 cup filling down the center, place sliced banana pieces on top of filling before rolling crepe into tube shape, with seam side down. Garnish with more sliced banana and peanut butter sauce.
Peanut butter sauce:
1/4 cup PB2 powdered peanut butter
1/4 tsp vanilla
1 tbsp almond milk, more or less to desired pourable consistency
Keb Mo and Lyle Lovett would be good music to play in the background while whipping these up!
Some days crepes and I don't want to cooperate with each other in which case the batter still makes a nice, delicate pancake that seems like it has eggs in it but it doesn't.
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