Silken tofu and maple crepes

I call these 'choose your own adventure' pancakes. Flour or nut meal, sugar or maple syrup, vanilla for flavour or rum for a spike, one thing's for sure, there's always whipped silken tofu.

Silken tofu and maple crepes Credit: Tammi Kwok

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

If you have less tofu handy, then combine what you do with half or one whole overripe banana.

Ingredients

• 200 g silken tofu
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 egg
• 1 ½ cups self-raising flour
• 2 cups soy milk
• A pinch of sea salt
• Olive oil, to fry
• Fruit, to serve

Resting time 15 minutes

Instructions

1. In a blender or food processor, whip silken tofu, maple syrup, vanilla and egg until creamy.

2. In a small bowl combine flour and salt. Stir in the whipped tofu until combined and interchange the milk until the batter isn't too runny and not too dry.

3. Heat some oil in a pan over medium heat. Ladle a quarter of a cup of the batter at a time and cook until golden and when the edges puff up. Flip and cook for a couple of minutes more and then repeat with the remaining batter.

4. Serve with butter, maple syrup and slices of banana and fruit.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

If you have less tofu handy, then combine what you do with half or one whole overripe banana.