Thick Vegan Crepes

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Thick Vegan Crepes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
Soy milkgarlic cloveZucchinisalt

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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