Santa’s Surprise Parcels

5.0 (1 reviews)

1/2 unbleached all-purpose flour
1/2 cup of whole wheat flour
3 Tbsp. chick pea flour
1 Tsp. baking powder
pinch of salt
1Tbsp. olive oil
1 1/2 cups diluted soy milk ( equal parts water and soy milk)
oil for frying
24 fresh chives for garnish

10 oz package frozen chopped spinach, thawed
1/2 lb. soft tofu, drained
1/2 lb firm tofu, drained
1/2 Tbsp. maple syrup
4 Tbsp. soy milk
1/2 Tbsp. garlic powder
1 Tbsp. lemon juice
1 1/2 Tsp. minced fresh basil
1 Tsp. salt

2 cups homemade tomato sauce or one 32 oz jar commercial sauce

• Put all crêpe ingredients (except flour, oil for frying, and chives for garnish) into a food processor. Sift in the flours and process until batter reaches the consistency of double cream.
• Oil a small frying pan (about 71/2 inches) with a paper towel and a teaspoon of olive oil, then heat until a drop of water flicked into it spatters immediately.
• Pour about 2 tablespoons of batter into pan and immediately tip so batter spreads all over the bottom. (If it doesn’t spread well, it may need a little extra water.) After a few seconds, when the top is set, flip and cook the other side.
• The frying pan will probably need regreasing after every 2 or 3 crêpes. Set crêpes aside to cool.
• To prepare filling, squeeze spinach as dry as possible and set aside.
• Place all filling ingredients (except spinach) into a blender or food processor and blend until smooth. Stir in spinach.
• Preheat oven to 350 degrees F.
• Place a tablespoon or two of filling in the center of crêpe and fold over edges to make a parcel. Tie with a long chive.
• Place crêpes, seam side down, in a single layer in a shallow baking dish. Bake for 20 minutes and serve with heated tomato sauce.

Makes 12 crèpes

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 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