Whole Wheat Crêpes with Strawberries and Cream
The filling for these crêpes is made with mirin, a Japanese cooking wine made from sweet brown rice. You can find it at health food stores, Asian food stores, and possibly your local supermarket. This is a fabulous vegan dish, ideal for brunch.
Recipe information
Yield
serves 6
Ingredients
CRÊPE BATTER
FILLING
TOPPING
Preparation
Step 1
To prepare the crêpe batter, in a blender or food processor add the soy milk, tofu, vanilla extract, salt, baking powder, and agave nectar. Blend at high speed until smooth and creamy, about 1 to 2 minutes. Place the flour in a bowl, pour the liquid mixture over it, and beat to combine.
Step 2
Prepare the filling by blending all the ingredients together in a food processor until smooth and creamy, about 2 to 3 minutes.
Step 3
To cook the crêpes, heat a small oiled skillet or crêpe pan until hot. Pour in slightly less than 1/4 cup of the crêpe batter. Tilt and rotate the pan to distribute the batter evenly over the bottom. Cook the crêpe until lightly flecked with brown (lift the crêpe by the edge to check). Turn the crêpe over and cook briefly (a few seconds) on the other side. Repeat this process, making 5 or more crêpes with the remaining batter, oiling the skillet as necessary to prevent sticking. Stack crêpes on a plate and cover with foil to keep warm.
Step 4
To serve the crêpes, spoon 2 to 3 tablespoons of the filling mixture onto the middle of each crêpe, fold 1 side over the filling, then the other side, letter-style, and garnish with strawberries.
