Crepe batter:

1 box water-packed (Chinese-style) medium firm tofu (about a pound or a little less)
1/4 cup light oil (canola, corn, sunflower)
1 1/2 cups soy milk
1 1/2 cups flour
1/4 cup nutritional yeast
2 tsp veggie broth powder (optional)
1/2 tsp turmeric (for colour)
1/2 tsp poultry seasoning
water to thin
salt and pepper to taste
oil for frying

Blend all ingredients in your blender or food processor until completely smooth. Add water until it is a thin pancake batter consistency (you should be able to swirl it around quite easily). This batter will keep in your fridge for 2-3 days, no problem.

To cook, heat a skillet over medium heat. Add a tsp or more of oil and swish it around to coat the bottom of the skillet. Take a ladleful of the batter and add to the middle of the pan while holding it off the burner. Swirl the pan around smoothly and quickly to get the batter to coat the bottom in a thin, even layer. Return to the burner and and cook for 5-7 minutes on the first side, until the edges are browned and the top is mostly dry. Carefully flip over and cook 2-3 minutes on the second side. Keep warm in a 225 F oven until all crepes are cooked. Fill, roll and top. Serve hot. Makes 6 crepes.

Filling Ideas:

Creamy Veggie Filling

2 cups each broccoli and cauliflower, chopped small and steamed until tender-crisp
4-5 tbsp vegan mayo (preferably Vegenaise; Nayonnaise would be too sweet)
3 tbsp faux parmesan or 1 1/2 tbsp each nutritional yeast and ground almonds
salt and pepper to taste

Mix all ingredients in a bowl while the veggies are still warm from steaming. Place 4 tbsp of this in a line down the center of a cooked crepe, roll, and top with tofu sour cream. Garnish with parsley, green onions, or chives.

Spicy Mushroom Filling

1/2 lb fresh mushrooms, cleaned and sliced
1 large onion, peeled and chopped in thin half-circles
3 cloves fresh garlic, minced
2 tbsp olive oil
2 tbsp soy sauce
1/2 tsp cayenne pepper

Heat the oil in a skillet. Add the mushrooms, onions and garlic and saute until the mushrooms release a dark brown juice. Add the remaining ingredients and cook on medium-high until most of the liquid has evaporated off. Remove from heat. Place 4 tbsp of the mushroom mix in a line down the center of a cooked crepe. Roll up tightly and top with tofu sour cream. Garnish with parsley, green onions, or chives.

These crepes can be made into fruit crepes quite easily. Simply omit the veggie broth powder, nutritional yeast and spices from the batter. Add 1/3 cup of sugar and the zest of one lemon. Fill with fresh fruit or fruit compote and top with a tofu whipped cream and a sprinkling of powdered sugar.