Bryanna’s Chai-Spiced Crepes With Citrus-Almond ‘Ricotta’ Filling and Grilled Mangos

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For the Chai-Spiced Crepes: These are really excellent—they have that flexible “eggy” texture of regular crepes. You can freeze them too. These are adapted from the basic crepes in my book Soyfoods Cooking for a Positive Menopause.

2 1/4 cups soy milk or lite coconut milk
1 1/2 cups whole wheat pastry flour
3/4 cup firm regular tofu or extra-firm silken tofu
1/3 cup soy or chickpea flour
1 1/2 Tbsp. nutritional yeast flakes
1 1/2 Tbsp. sugar
1 tsp. ground ginger
3/4 tsp. ground cardamom
3/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. freshly ground black pepper
1/2 tsp. ground anise
1/2 tsp. cinnamon
1/4 tsp. ground cloves
Pinch of turmeric
Few gratings of nutmeg

• Process all the ingredients in a food processor or blender until very smooth.
• Heat a nonstick 8-inch skillet (a shallow crepe skillet is best) over medium-high heat and wipe or spray lightly with oil.
• Drop about 3 Tbsp. of the batter into the pan and roll and tilt the pan until the bottom is evenly covered. Cook for a few seconds, or until the top looks dry. Carefully loosen with a spatula and flip over. Cook for a few more seconds. Fold into quarters or roll like a jelly roll and place on a plate (or leave flat if you are going to stack them with filling). Set aside, covered with a clean tea towel.
• Repeat, stirring the batter between each crepe, until all the batter has been used.

Note: If you’re not going to use all the crepes, place them 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).

For the Citrus-Almond ‘Ricotta’:
1 cup hot water
1/2 cup whole blanched almonds
1 cup cold water
4 tsp. fresh lemon juice
4 Tbsp. cornstarch
1 Tbsp. oil
1 tsp. maple syrup
1/2 tsp. salt
1/4 cup sugar
2 Tbsp. lime juice
Grated zest of 1 large orange or blood orange
Grated zest of 1 large lemon
Chopped peeled fruit of the orange or blood orange

• Place the hot water and almonds in a blender and blend until very smooth. Add the cold water, lemon juice, cornstarch, oil, maple syrup, and salt. Blend again until incorporated.
• Pour into a medium-sized, heavy-bottomed saucepan and stir constantly over medium-high heat until thickened and beginning to boil. Turn the heat down to medium and cook 1 minute more, stirring constantly.
• Scrape into a container. Cover and chill. When chilled and firm, mash and stir with a fork. Mix in the sugar, lime juice, citrus zest, and chopped orange. Refrigerate until ready to use.

For the Grilled Mangos:
3 mangos, thinly sliced
2 Tbsp. vegan margarine, melted (try Earth Balance brand)
1/4 cup maple syrup
1 Tbsp. fresh lemon juice

• Preheat the broiler.
• Toss the mango in the margarine. Place in a shallow baking pan and broil, 3 to 4 inches from the heat source, until softened and slightly charred.
• In a bowl, combine the maple syrup and the lemon juice. Toss the mangos to coat.

To Assemble:
Shredded coconut for garnish (optional)
Chopped macadamia nuts for garnish (optional)

• Place 2 to 3 Tbsp. of the filling down the center of each crepe and roll up. Place the filled crepes in one layer in shallow baking pans. Cover with foil and bake at 400°F for 10 to 15 minutes, or until just hot and slightly puffy.
• Top with the grilled mangos and sprinkle with the coconut or nuts. Serve immediately.

Makes 4 to 6 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind