Recipe: Chickpea Flour Crepes with Tofu and Roasted Vegetables (with manicotti variation)

CHICKPEA FLOUR CREPES WITH
TOFU AND ROASTED VEGETABLES

"Chickpea flour is a great substitute for eggs. Its high protein content works as a binder, just like egg whites. These earthy, nutty-tasting crepes are yet another unusual way of using tofu."

FOR THE CREPES:
1 cup chickpea flour
1 cup unbleached all-purpose or white bread flour
2 tablespoons light sesame oil
1/2 teaspoon sea salt

FOR THE TOFU:
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh herbs (basil, rosemary, thyme, or oregano, alone or in combination)
1 teaspoon minced garlic
1 pound firm tofu, rinsed and blotted dry
6 tablespoons freshly squeezed lemon juice
1 teaspoon coarse sea salt
Freshly milled black pepper

FOR THE VEGETABLES:
1/2 pound fresh shiitake mushrooms, stems reserved for another use
1/2 pound asparagus, trimmed and peeled
2 bunches scallions, white and green parts, trimmed
2 tablespoons extra-virgin olive oil
Coarse sea salt

Preheat the oven to 425 degrees F.

TO MAKE THE CREPES:
Whisk together 3 1/2 cups cold water, flours, oil, and salt in a bowl to form a thin batter. Strain through a sieve, cover, and set aside

TO PREPARE THE TOFU:
Warm the oil in a small skillet over medium heat; saute the herbs and garlic in the oil for 1 minute.

In a bowl, combine the tofu! garlic-herb oil, lemon j u ice, and salt and mash well. Season with pepper and set aside.

TO PREPARE THE VEGETABLES:
Lay the mushrooms, asparagus, and scallions evenly in a single layer on 1 or 2 baking sheets, brush them with oil, and sprinkle them with salt. Roast for 15 minutes, or until lightly browned and tender.

TO COOK THE CREPES:
Heat a crepe pan or 8-inch nonstick skillet. Brush with oil and pour in 1/3 cup batter at a time, Tilt the pan so that the batter spreads to coat evenly. Cook until the crepe is set and the bottom begins to brown, about 1 minute. Using a spatula, flip the cr pe with a quick flick of the wrist. Cook for 30 seconds on the second side, then remove to a platter.

TO ASSEMBLE:
Once all the crepes are made, spread each with 2 or 3 tablespoons of tofu filling, top with roasted vegetables, roll up, and serve.

VARIATION:

VEGAN MANICOTTI:
Because the filling has a texture like ricotta cheese, you could easily use it to make vegan manicotti. Try laying the rolled-up crepes in a dish, spooning on some tomato sauce, and baking in a 350 degrees F oven for about 45 minutes."

Makes 6 servings
Source: The Modern Vegetarian Kitchen by Peter Berley