Thick Vegan Crepes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- ⅔ cup Silken tofu
- 1 small garlic clove (minced)
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice
- 1 cup flour (sifted)
- ½ tsp gluten-free Baking powder
- 1 cup Soy milk
- ½ large Zucchini (finely diced)
- non-fat cooking spray
- salt
- freshly ground peppers
Preparation steps
1.
Combine the silken tofu, garlic, mustard, lemon juice, and 100 ml of water in a food processor. Blend on high until smooth, adding more water if needed to achieve the consistency of a thick sauce. Season to taste with salt and pepper and chill until needed.
2.
Whisk together the gram flour, baking powder, and seasoning in a mixing bowl. Add the soy milk in a slow, steady stream, whisking until a batter comes together. Stir through the courgette.
3.
Pour the batter into a jug and leave it to stand for 10 minutes.
4.
Preheat a non-stick frying pan over a moderate heat until hot. Spray with non-fat cooking spray and pour the batter into the pan, letting it run to the sides.
5.
Reduce the heat slightly and leave the pancake to cook for 2 - 3 minutes, until golden underneath. Flip and cook the other side for a further 2 minutes.
6.
Repeat this method for the remaining batter, serving the pancakes with the aioli on the side when ready.
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