Whole Wheat Crepes with Strawberries and Cream

Name: Whole Wheat Crepes with Strawberries and Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups unsweetened soy milk; 6 ounces firm silken tofu; 2 teaspoons vanilla extract; 1/2 teaspoon sea salt; 2 teaspoons baking powder; 1 tablespoon light agave nectar; 2 cups whole wheat pastry flour or sprouted spelt flour; 1 pound regular firm tofu, drained; 2 teaspoons grated orange rind; 1/3 cup light agave nectar; 1/8 teaspoon sea salt; 1/4 cup mirin; 1 teaspoon vanilla extract; 1 pint fresh sliced strawberries

Servings: persons

2 1/2 cups unsweetened soy milk
6 ounces firm silken tofu
2 teaspoons vanilla extract
1/2 teaspoon sea salt
2 teaspoons baking powder
1 tablespoon light agave nectar
2 cups whole wheat pastry flour or sprouted spelt flour
1 pound regular firm tofu, drained
2 teaspoons grated orange rind
1/3 cup light agave nectar
1/8 teaspoon sea salt
1/4 cup mirin
1 teaspoon vanilla extract
1 pint fresh sliced strawberries

1
To prepare the crepe batter, in a blender or food processor add the soy milk, tofu, vanilla extract, salt, baking powder, and agave nectar.
2
Blend at high speed until smooth and creamy, about 1 to 2 minutes.
3
Place the flour in a bowl, pour the liquid mixture over it, and beat to combine.
4
Prepare the filling by blending all the ingredients together in a food processor until smooth and creamy, about 2 to 3 minutes.
5
To cook the crepes, heat a small oiled skillet or crepe pan until hot.
6
Pour in slightly less than 1/4 cup of the crepe batter.
7
Tilt and rotate the pan to distribute the batter evenly over the bottom.
8
Cook the crepe until lightly flecked with brown (lift the crepe by the edge to check).
9
Turn the crepe over and cook briefly (a few seconds) on the other side.
10
Repeat this process, making 5 or more crepes with the remaining batter, oiling the skillet as necessary to prevent sticking.
11
Stack crepes on a plate and cover with foil to keep warm.
12
To serve the crepes, spoon 2 to 3 tablespoons of the filling mixture onto the middle of each crepe, fold 1 side over the filling, then the other side, letter-style, and garnish with strawberries.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1/2 cups unsweetened soy milk, 6 ounces firm silken tofu, 2 teaspoons vanilla extract, 1/2 teaspoon sea salt, and more.

Yes, Whole Wheat Crepes with Strawberries and Cream falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!