The filling for these crêpes is made with mirin, a Japanese cooking wine made from sweet brown rice. You can find it at health food stores, Asian food stores, and possibly your local supermarket. This is a fabulous vegan dish, ideal for brunch.

　　

Ingredients

serves 6

　　

CRÊPE BATTER

2 1/2 cups unsweetened soy milk

　　6 ounces firm silken tofu

　　2 teaspoons vanilla extract

　　1/2 teaspoon sea salt

　　2 teaspoons baking powder

　　1 tablespoon light agave nectar

　　2 cups whole wheat pastry flour or sprouted spelt flour

　　

FILLING

1 pound regular firm tofu, drained

　　2 teaspoons grated orange rind

　　1/3 cup light agave nectar

　　1/8 teaspoon sea salt

　　1/4 cup mirin

　　1 teaspoon vanilla extract

　　

TOPPING

1 pint fresh sliced strawberries

　　

Step 1

To prepare the crêpe batter, in a blender or food processor add the soy milk, tofu, vanilla extract, salt, baking powder, and agave nectar. Blend at high speed until smooth and creamy, about 1 to 2 minutes. Place the flour in a bowl, pour the liquid mixture over it, and beat to combine.

　　

Step 2

Prepare the filling by blending all the ingredients together in a food processor until smooth and creamy, about 2 to 3 minutes.

　　

Step 3

To cook the crêpes, heat a small oiled skillet or crêpe pan until hot. Pour in slightly less than 1/4 cup of the crêpe batter. Tilt and rotate the pan to distribute the batter evenly over the bottom. Cook the crêpe until lightly flecked with brown (lift the crêpe by the edge to check). Turn the crêpe over and cook briefly (a few seconds) on the other side. Repeat this process, making 5 or more crêpes with the remaining batter, oiling the skillet as necessary to prevent sticking. Stack crêpes on a plate and cover with foil to keep warm.

　　

Step 4

To serve the crêpes, spoon 2 to 3 tablespoons of the filling mixture onto the middle of each crêpe, fold 1 side over the filling, then the other side, letter-style, and garnish with strawberries.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.