Whole Wheat Crepes with Strawberries and Cream Recipe

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.

No additional tips available.

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

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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.

Whole Wheat Crepes with Strawberries and Cream

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