While I write this recipe, I’m in my third trimester of pregnancy and finding myself indulging in more tofu than ever to ensure I’m getting enough protein. Let me tell you, I absolutely adore its versatility! If you still think tofu is plain and dull, I’m here to change your mind and help you appreciate its delicious possibilities!
PS. My partner loved these crepes so much! If it’s indeed true what they say — that love passes through the stomach — these crepes might have earned me his love forever. Love, A.
We took our Basic Crepe recipe and stuffed them with a nutritious Tofu Cream Cheese rich in proteins. Pairing this plant-based creamy cheese with caramelized apples dusted in cinnamon resulted in a delightful combination.
The plant-based crepes are simple to make, needing just a few essential ingredients: your preferred plant-based milk, all-purpose flour, and a couple of tablespoons of oil. The oil is crucial for the crepes’ texture, ensuring they turn out tender with a subtle elasticity. Personally, I favor using unrefined coconut oil for its added texture enhancement and delightful hint of coconut essence it imparts to the crepes. However, it’s important to note its smoke point, approximately 177°C (350°F). For a lovely bright yellow hue, consider adding a touch of turmeric to the batter.
Silken Tofu: Silken tofu is often used in recipes where a smooth and creamy texture is desired, such as in desserts, smoothies, creamy sauces, dressings, or dips. Silken tofu, when blended, transforms into a smooth, silky, and rich cream. Combine it with maple syrup, and you have the simplest yet perfect plant-based cheesecake cream. To make it even more irresistible, you can add vanilla and lime zest.
Note: Silken tofu differs from regular tofu. Silken tofu has a very soft, smooth, and creamy consistency, almost resembling a custard or pudding. It’s delicate and doesn’t hold its shape as well as other types of tofu. In contrast, other types of tofu, like firm or extra-firm tofu, have a denser, firmer, and more solid texture.
Lime: Incorporating freshly grated lime zest and juice into cream cheese results in a tantalizing infusion of citrus essence, imparting a refreshing and tangy twist to the creamy base.
Caramelized Apples: The caramelization process creates a sweet and slightly tangy taste, as the natural sugars in the apples caramelize, providing a rich, deep sweetness with a hint of tartness. The addition of cinnamon infuses a warm, aromatic spiciness, enhancing the overall taste profile with its earthy and slightly woody notes.
Proper Heating: Preheat your skillet or crepe pan over medium heat. To check if the pan is ready, sprinkle a few drops of water onto its surface; if the water droplets sizzle and evaporate quickly, the pan is sufficiently heated. Alternatively, if you have an infrared thermometer, you can measure the temperature and wait until it reaches between 170C to 177C (350F) before starting to cook your crepes.
Lightly Grease the Pan: Use a small amount of oil to grease the pan before pouring the batter. This helps prevent sticking and ensures the crepes cook evenly.
Evenly Spread the Batter: When pouring the batter onto the pan, quickly swirl the pan in a circular motion to spread the batter thinly and evenly. This helps create a uniform crepe.
To use the T-shaped crepe spreader, pour the batter onto the center of the hot pan, place the wider end of the spreader in the batter, and gently spread it outward towards the edges in a circular motion.
Experiment with Fillings: Be adventurous with fillings! Sweet or savory, try a variety of combinations to discover your favorite flavor profiles.
Practice Makes Perfect: Don’t be discouraged if the first one or two crepes don’t turn out perfectly. Practice improves technique, and soon you’ll become a pro at making delicious crepes!
Preparation time 10 min
Cooking time 40 min
This recipe keeps for 2 days
Ingredients (4 servings)
- 3 cup Soy milk (any milk)
- 2 cup White wheat flour, all-purpose
- 2 tbsp Coconut oil
- 1/8 tsp Turmeric, ground (optional)
- 1 dash Salt
- 3 large Apples, raw, golden (any type)
- 1 tsp Cinnamon, ground
- 2 tbsp Maple syrup
- 350 g Tofu, silken, firm
- 4 tbsp Maple syrup (to taste)
- 1/4 tsp Vanilla Bean Powder
- 2 tsp Lime juice (optional)
- 1 fruit Lime, raw (zest only)
Don’t have cups, tablespoons, or teaspoons?
Plantiful has an automatic unit of measure converter for peace of mind.
Prepare the Crepe Batter
In a large mixing bowl, combine all ingredients. You have two options: thoroughly mix with a whisk or use a blender. Whisking or blending until the ingredients form a smooth batter. The blender method avoids flour lumps and is quicker.
Tip: Room temperature milk blends more easily with other ingredients. When mixed with flour or other dry ingredients, room temperature milk helps create a smoother batter without clumps, resulting in a more uniform texture.\
Heat and Grease the Skillet
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with oil.
Note: I prefer using a cast iron crepe pan for health-related reasons (to avoid Teflon and other technologies that have not been properly tested). I recommend heating it until it reaches 180°C (356°F) for best results. Lower temperatures may cause the crepe to stick.
Cook the Crepes
Pour a ladleful (about ½ cup for a 27 cm pancake) of the batter into the center of the hot pan. Tilt and swirl the pan to thinly and evenly spread the batter into a circle. Alternatively, use a T-shaped pancake spreader for distribution.
- Cook the crepe for approximately 1-2 minutes until the edges begin to lift and the bottom turns lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side until fully cooked through.
- Remove the cooked crepe from the pan and repeat the process with the remaining batter, stacking the crepes to maintain moisture. If necessary, lightly grease the pan between crepes.
Note: Certain skillets may not need extra greasing.
Caramelize the Apple
Heat a large skillet over medium heat. Add the apples and generously coat them with cinnamon. Cook for 5 minutes. If required, add a tablespoon of water to prevent sticking. Finally, gently blend in the maple syrup.
Prepare the Tofu Cream
To make the tofu cream, simply add all the ingredients to a small blender (a vertical mixer works too) and blend until combined.
To serve, flip the stack of crepes, ensuring that the earliest cooked ones are placed at the top for serving. Spread tofu onto the pancake, add the caramelized apples on top, and fold it into quarters.
Store Refrigerated for Up to 2 Days
Crepes are best enjoyed on the same day. However, store any leftovers in an airtight container for up to 2 days. Reheat in a microwave or steam before serving to retain moisture and prevent dryness.
Did you know there is an interactive step by step mode on Plantiful?
One serving contains 597 calories, 18 grams of protein, 13 grams of fat, and 103 grams of carbohydrates.
Convert measurement units, use step by step mode, add ingredients to shopping list, and check out the full nutrition facts label on Plantiful.