Chickpea flour crepes with tofu “ricotta” and roasted spring vegetables

June 3, 2019 at 10:23 pm (B plus (3 stars, like a lot), Peter Berley, Spring recipes, Starches, Vegetable dishes)


I made this recipe from Peter Berley’s cookbook Modern Vegetarian Kitchen (pg. 264) last night for dinner and really enjoyed it. I am usually lazy when it comes to asparagus and just make it plain (either roasted or pan-steamed), but I really wanted to try one of the 10-million asparagus recipes in my cookbooks before asparagus season is over.

I picked this one because I thought Alma (at 4.25 years) might like it, since she likes asparagus and pancakes and tofu and will often eat shiitake mushrooms. In the end, however, she wouldn’t try the tofu (presumably because it is mixed with herbs). She ate her first crepe happily with just asparagus and shiitakes, and her second one with just asparagus. Then she asked for something else. So I’d say it was a mild preschooler success.

Unlike Alma, I loved the dish. It hit the spot and I found it very satisfying. I liked the combination of the salty, sour lemon-y tofu with the savory roasted veggies. The crepes themselves didn’t have much flavor, but they were a good delivery device for the veggies and tofu.

Ingredients:

For the crepes:

  • 1 cup chickpea flour
  • 1 cup all-purpose flour (I used whole wheat)
  • 3.5 cups cold water (I used 3 cups water + 2 eggs)
  • 2 Tbs. light sesame oil (I used 1 Tbs. olive oil, but none on the pan to cook the crepes)
  • 1/2 tsp. sea salt (I used 1/4 tsp. table salt)

For the tofu:

  • 1 tsp. minced garlic (I used a bit more)
  • 1/4 cup olive oil (I used around 1 or 1.5 Tbs. I think)
  • 1 Tbs. chopped mixed herbs (I used a bit more, mostly chives, rosemary, and parsley, with a bit of marjoram. Next time I’d like to add basil and/or oregano or thyme.)
  • 1 pound firm tofu
  • 6 Tbs. freshly squeezed lemon juice (I used 4 Tbs. and it was sour enough for me)
  • freshly milled black pepper

For the vegetables:

  • 1/2 pound fresh shiitake mushrooms, stems removed and saved for another dish
  • 1/2 pound asparagus, trimmed and peeled) (I used a 500g bunch, so more than double)
  • 2 bunches scallions (I used 3 large spring onions, they were delicious, except for the ends that burned)
  • 2 Tbs. olive oil (I didn’t measure, just used enough to lightly coat all the veggies)
  • salt

The instructions say to strain the crepe batter through a sieve. I skipped this step. Maybe my crepes were a bit lumpier than intended? I think by making the crepe batter a few hours ahead of time, all the lumps had time to hydrate and dissolve?

The tofu is basically raw, but you do saute the garlic and herbs in the olive oil for a minute, just to tone down the garlic and incorporate the herb flavors into the oil a bit.

Berley says to fill the crepes with the tofu filling, top with the roasted vegetables, roll them up, and serve. But I just put everything on the table and let everyone fill their own crepes.

The three of us ate all the veggies, about 2/3 of the tofu, and only about half of the crepe mix. So if we were going to make this again I’d either make less crepe batter or more veggies and tofu.

I wonder if there is a way to give the crepes more flavor. Maybe more chickpea flour and less wheat flour? Or incorporate some herbs into the crepes themselves?

This was a lovely dish for Spring, but I think it might be nice in the autumn or winter too, but I’m not sure what would be a good replacement for the asparagus. Winter squash? Carrots?

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