with Tofu Filling
From: Mirian M. Costa, São Paulo, Brazil
Crêpes (makes about 16 crêpes)
- 1 cup + 2 tbsp wheat flour
- ½ cup rolled oats
- 3 cups water
- 1 tbsp vegetable oil
- 1 tbsp brandy (optional)
- 1 tbsp flax seeds
- 1 tsp salt
- 1 cake firm tofu, cut in ½ inch cubes
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 small onion, diced
- 1 tsp curry powder
- 2 tomatoes (skinned and diced)
- 1/3 cup olives (pitted)
- 2 tbsp mixed parsley and chives – finely cut
- 1 tbsp capers, minced
Put everything in blender and mix well. Let sit for half an hour
before cooking, as the batter will thicken a bit.
Pour about ½ cup of batter evenly to form a thin layer over
the surface of a heated skillet. The skillet temperature should
be about 425F.
Cook mixture until a spongy, crepe-like bread is formed.
Remove from heat and allow to cool.
Put 2 generous tablespoons tofu filling on center of each crepe
Serve warm (with tomato salsa on the side, if desired)
Stif-fry garlic and onion in oil for 3 minutes.
Add curry powder and tofu and cook for 5 minutes, shaking pot delicately
not to crumble tofu cubes.
Add tomatoes, olives, parsley and chives and capers, stirring carefully
Let stand for 10 minutes to blend flavors.