Protein Packed Crepes

16 oz silken tofu      (I use the “lite” version)

16 oz “All Whites” liquid egg whites*

3/4 C. soy flour

2 scoops protein powder**

Blend all ingredients in blender.  Heat 6” skillet.  Mist lightly with cooking spray.

Pour 1/4 to 1/3 cup batter into center of skillet and rotate in a circular motion until crepe is spread out and thin.  Watch carefully.  Lift edge with spatula and flip to other side.  Remove and stack placing wax paper between each crepe.

Variations!!!!

Add 2 packets stevia and cinnamon to taste.  Fill with yogurt and/or cottage cheese or unsweetened applesauce.

Add 2 tsp basil and 1 tsp oregano.  Fill with Tofu Pesto or ricotta cheese and top with marinara.

1 serving = 4 crepes= 100 cals, 2fat, 4carb, 18protein

 Tofu Pesto

 

Drain 16 oz extra firm tofu and crumble into small container.

 

Combine in blender:

                    1 T olive oil

                    1/4 cup pinenuts

                    1 clove minced garlic

                    Fresh or dried basil to taste 

Combine with tofu. Use as a crepe filling or as a fabulous salad topper.

 

• substitute walnuts, pumpkin or sunflower seeds. 
  • Roast the nuts prior to use   
  • If you want a dryer, chewier texture, freeze tofu overnight and then thaw and wring out the extra moisture.