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Ingredients
- 1 c. mashed liquid removed medium tofu
- 1 c. finely-minced roasted peanuts
- 1/2 c. sugar
- 2/3 c. water
- 1/3 c. lowfat milk
- 1 x egg
- 1 Tbsp. vegetable oil
- 1 c. all-purpose flour
- 2 Tbsp. vegetable oil for frying
Directions
- Stir the tofu, peanuts and sugar together in a bowl till well blended.
- For the Crepes: Whisk the water, lowfat milk, egg and oil together in a separate bowl till blended. Add in the flour and mix till smooth.
- Heat a non-stick 8-inch frying pan over medium-high heat till warm. Add in 1 to 2 tsp. of the oil and swirl to coat the bottom of the pan. Add in 1/4 c. of the batter to the pan, while tilting the pan so the batter covers the entire bottom of the pan in an even layer. Cook till the crepe is set and the bottom is light brown, 1 1/2 to 2 min. Turn the crepe and cook till set, about 30 seconds. Spread one-fourth of the tofu mix in a one-inch band, slightly below the center of the crepe. Fold the bottom of the crepe over the filling, then roll the crepe into a neat, slightly flattened cylinder. Slide the filled crepe onto a hot plate and cover with aluminum foil, shiny-side down, to keep hot.
- Make and fill three more crepes as described above, adding more oil to the pan as needed. (Leftover crepe batter, if any, can be refrigerated for up to two days.) Cut each crepe into thirds and serve hot.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 577 | |
| Calories from Fat 289 | 50% |
| Total Fat 32.29g | 40% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.26g | |
| Cholesterol 48mg | 16% |
| Sodium 163mg | 7% |
| Potassium 455mg | 13% |
| Total Carbs 56.85g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 28.46g | 19% |
| Protein 19.47g | 31% |
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