Vegan Crêpes 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

TOFU filling

• 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

Crêpe batter:

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 and roll.
Serve warm (with tomato salsa on the side, if desired)

TOFU FILLING

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 to mix.
Let stand for 10 minutes to blend flavors.