Chickpea flour crêpes with tofu and roasted vegetables from The Modern Vegetarian Kitchen by Peter Berley and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mlbatt on May 24, 2018

    Great flavors. I had some trouble with the crepes; after 2 failed turns, I added an egg (I made 1/2 recipe), which helped them stay together. I used my hand blender to mash the tofu, which gave it a more ricotta-like texture and added about a tablespoon of nutritional yeast for flavor. Overall, a great recipe, it's not as complicated as it seems at first. Next time, I would chop the roasted vegetables smaller for easier eating. Will make again! (I put some of the leftover tofu on toast for breakfast the next day. Yum!). I calculated about 450 calories per serving.

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