Filled Crepes With Tofu Filling & Orange Jam

Actually, it’s odd that crepes haven’t yet become a widely favoured take-out food. They may be filled with either sweet or savoury contents and fit into any lunch box because they can be made so quickly.

Ingredients

For the Crepes

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 cups milk (or plant-based milk for a vegan version)
2 large eggs (or substitute with flax eggs for a vegan version)
2 tablespoons melted butter (or substitute with vegetable oil for a vegan version)
Additional butter or oil for greasing the pan

For the Tofu Filling

14 ounces (400g) firm tofu, drained and crumbled
2 tablespoons nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste

For the Orange Jam:

2 large oranges
1/4 cup sugar (adjust according to taste)

Instructions

Prepare the crêpe batter by whisking together flour, sugar, and salt in a mixing bowl.
In a separate bowl, whisk together the milk, eggs (or flax eggs), and melted butter (or oil).
Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is smooth and well combined.
Let the batter rest for about 15-20 minutes.
While the batter rests, prepare the tofu filling. In a bowl, combine crumbled tofu, nutritional yeast, lemon juice, salt, and pepper. Mix well and set aside.
To make the orange jam, zest one of the oranges and set aside. Peel both oranges and chop them into small pieces, removing any seeds.
In a saucepan, combine the chopped oranges, sugar, and orange zest. Cook over medium heat, stirring occasionally, until the mixture thickens and resembles a jam-like consistency. This will take about 20-25 minutes. Remove from heat and let it cool.
Heat a non-stick frying pan over medium heat. Grease the pan with a small amount of butter or oil.
Pour a ladleful of crêpe batter into the pan and swirl it around to evenly coat the bottom of the pan. Cook for about 1-2 minutes until the edges start to brown, then flip the crêpe and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter.
Once all the crêpes are cooked, fill each crêpe with a spoonful of tofu filling and fold them into desired shapes.
Serve the filled crêpes with a dollop of orange jam on top. You can also dust them with powdered sugar for added sweetness.