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