Tofu and Carrot Crêpes with Chives
Savory oat crêpes filled with crumbled tofu, carrots, and chives.
OAT CRÊPES WITH TOFU, CARROTS, AND CHIVES
AT A GLANCE
Four oat crêpes filled with finely crumbled tofu and tender grated carrots. Plain unsweetened soy milk replaces dairy milk in the batter, while the egg remains part of the recipe.
Servings: 2 — four crêpes total, two per serving.
Time: 15 minutes of prep, about 20 minutes of cooking, and a 10-minute batter rest, partly overlapping. Allow 35–40 minutes overall.
Why it works
A block of tofu becomes easier to use when you give it a job. Crumbled finely, it mixes with tender grated carrots to fill these wrappers.
Unsweetened soy milk replaces dairy milk in the batter, while the egg stays in the recipe.
Small tofu crumbles distribute more evenly than large chunks.
Ingredients
For 2 servings
For the batter and skillet
2¾ oz (80 g) fine oat flour
1 large egg, about 50 g without the shell
About ⅔ cup (150 ml) plain unsweetened soy milk, plus 1–3 tablespoons (20–40 ml) if needed
About 2 teaspoons (10 g) extra-virgin olive oil
For the filling
6½ oz (180 g) drained firm tofu
7 oz (200 g) peeled carrots
1 tablespoon chopped chives
3 tablespoons water
A little salt, optional
Choose firm tofu and plain unsweetened soy milk. Let excess liquid evaporate from the filling.
Preparation
Mix and rest. Whisk the flour, egg, and initial 150 ml of soy milk together. Rest for ten minutes. Add reserved soy milk only if the batter needs thinning.
Build the filling. Grate the carrots and cook in a covered skillet with the water for 8–10 minutes, until tender. Mash the drained tofu with a fork, stir into the carrots, and heat thoroughly. Let excess liquid evaporate, then add chives and a little salt.
Make the crêpes. Use the measured oil gradually to grease an 8-inch nonstick skillet. Cook four equal portions of batter, about two minutes on the first side and one on the second, until fully set. Divide the warm filling among them, fold each twice, and serve.
Serving notes
Small tofu crumbles distribute more evenly than large chunks.
Refrigerate any leftovers promptly and reheat to 165 °F throughout.
Useful substitutions
Chopped parsley can replace the chives.
Use the same weight of zucchini in place of carrots, cooking and drying it well. Nutrition will change.
What this variation teaches
Texture gives an unfamiliar ingredient a useful place in a familiar meal.
Crumbling the tofu is a small step that changes how the filling comes together.
Estimated nutrition per serving
Calories: ≈380 kcal · Fat: ≈16 g · Protein: ≈20 g
Total carbohydrate (including fiber): ≈40 g · Fiber: ≈7 g · Total sugars: ≈6 g
Sodium, before added salt: ≈150 mg · Potassium: ≈730 mg
For two filled crêpes and the initial 150 ml of soy milk. Firm tofu and plant-based beverages vary substantially; check the nutrition labels of the products you use.
Allergens: soy and egg.
For celiac disease, use gluten-free oat flour, check other ingredients, and prevent cross-contact.
When to choose this variation
When you want a straightforward way to practice cooking with tofu.
When you want a recipe without dairy ingredients, after checking the packages.