Tofu Veggie Stuffed Chickpea Crepe

I invented a winner tonight.  I found a gluten-free recipe for crepes in a cookbook, and made up a quick filling using veggies and herbs already in my fridge.  Turned out great.  As usual, I am ball-parking the quantities, so adjust according to your taste.

Tofu Veggie Stuffed Chickpea Crepe 


2 cups nut milk

1 cup chickpea flour (besan)

4 tablespoons arrowroot flour

pinch salt

1 teaspoon parsley, chopped finely

1/2 teaspoon chives, chopped finely

Whisk all ingredients together.  Heat to medium a non-stick pan.  Wait until it is hot, they spray oil the pan.  add about 1/4 cup of the batter and swirl so it completely coats the bottom of the pan.  Cook for 2 to 3 minutes, flip then cook the other side.  Put on a plate and into a warm oven.  Continue  until you’ve used all the batter, stalking the crepes on top of each other and keeping warm in oven until filling is finished.

adapted from Candle 79

Tofu Zucchini marinade

1 tablespoon oil

2 tablespoons braggs soy sauce

1 tablespoon nutritional yeast

2 tablespoons cider vinegar

1 teaspoon fresh oregano, chopped

1/2 block of tofu, shredded

1 zuchini, shredded

In a shallow dish (example – 8 by 8 cake pan), mix together first 5 ingredients.  With your hands, toss in tofu and zucchini, mixing well.  Set aside at least 20 minutes or until ready to use.


1 tablespoon olive oil

pinch red pepper flakes

1 onion, chopped

2 cloves garlic, minced

salt and pepper

1/2 teaspoon rosemary

1 teaspoon thyme

1 large portobello mushroom plus 4 big button mushrooms, sliced thinly (I was using up what was in my fridge)

1/4 cup sherry

2 medium tomatoes, seeded and chopped

tofu/zucchini mixture

In a pan with a lid, heat oil and pepper flakes.  Add onions and sauté for 5 minutes before adding garlic, mushrooms, salt, pepper  and herbs.  With lid on cook down the mushrooms for about 5 – 10 minutes, adding water when dry.  Deglaze with sherry, add tomatoes and zucchini tofu mixture.  Cook another 3 to 5 minutes, just until heated through.  Either put a big scoop on one side of a crepe and fold over, or roll up.


3 comments on “Tofu Veggie Stuffed Chickpea Crepe

  1. I adore gram (besan) flour and had no idea you could do this with it. It looks fantastic!

  2. Anna says:

    I going to buy the flour today at a health food store and then make this tonight. I can not wait to taste it.

    • Lisa says:

      It tastes good. Make sure to oil the pan, and not make the batter too thin. The first one stuck and I had to throw it out.

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