Macadamia Nut Crepes Recipe

A great vegetarian crepe recipe from wailana! Enjoy!

• Meal Type: Entree
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 30-45 minutes

Ingredients

• Crepes:
• 2 cups fresh macadamia nut milk*
• 1 1/2 Tbsp. macadamia nuts, salted and roasted
• 1/3 cup whole wheat pastry flour**
• 1/4 cup brown rice flour**
• 1/8 tsp. baking powder
• 1/4 tsp. salt
• 3/4 Tbsp. egg replacer powder mixed with 3 Tbsp. water
• 1 Tbsp. safflower oil
• Filling:
• 2 packed cups spinach, chopped
• 2/3 cup frozen peas
• 1 tsp. olive oil, plus extra for pan-frying
• 1 small clove garlic, finely chopped
• 1/2 Tbsp. nutritional yeast
• 1 Tbsp. eggless mayonnaise
• 1/8 tsp. balsamic vinegar
• 1/8 tsp. salt
• 1/2 cup firm tofu, crumbled
• 1/16 tsp. nutmeg
• 1 Tbsp. fresh parsley, minced
• 1/2 Tbsp. lemon juice
• 2 tsp. cornstarch mixed with 1 Tbsp. water

Directions

1. 1. Prepare the nut milk as directed below and set aside. Finely chop the macadamia nuts to a crumb consistency. Place in a bowl along with the flours, baking powder, and salt.
2. 2. Separately whisk the egg replacer and water until fluffy. Add this to the flour along with 1 1/4 cups of the nut milk and the safflower oil. Whisk well to form a thin batter. Set aside for 15 minutes.
3. 3. Meanwhile, steam the chopped spinach and peas for 5 minutes. Remove from the heat, drain, and cool. Heat the olive oil in a skillet on medium heat. Add the garlic and sauté until golden.
4. 4. Add the remaining 3/4 cup nut milk and the rest of the filling ingredients except the cornstarch mixture. Bring to a boil and cook for a few minutes. Thicken with the cornstarch mixture. Set aside.
5. 5. Brush or spray a small 8-inch nonstick skillet with oil and place on medium-high heat until the skillet is quite hot. Place 1/4 of the batter mixture in the center of the pan and swirl in circles to coat evenly. If the skillet is hot enough, the batter will form bubbles immediately.
6. 6. Cook the crepe until golden brown on the bottom, then turn over and cook the other side until browned. Repeat for 3 more crepes. Spread each crepe with 1/4 of the filling. Fold in half, then in half again. Serve warm.
7. Makes 4 crepes
8. *Macadamia nut milk: Blend 1 cup roasted salted macadamia nuts with 2 1/2 cups hot water until smooth. Strain through a fine strainer.
9. **For a wheat-free batter alternative, use 1/3 cup garbanzo flour and 1/4 cup potato starch instead of the rice and wheat flours.