NUTRITION

SERVINGS

INGREDIENTS

0.25 cup Chickpea flour

1 scoop Vanilla vegan protein powder

0.75 cup Unsweetened soy milk

0.25 tsp Sea salt

4 oz Silken tofu

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tbsp Maple syrup

0.5 cup Fresh blueberries

0.25 tsp Coconut oil

PREPARATION

• 1

  In a high-speed blender, combine the chickpea flour, vanilla protein powder, soy milk, and sea salt until the batter is completely smooth.

• 2

  Let the batter rest for at least 5 minutes to allow the chickpea flour to fully hydrate for a better texture.

• 3

  While the batter rests, prepare the filling by whisking the silken tofu, lemon juice, lemon zest, and maple syrup in a small bowl until it reaches a creamy, ricotta-like consistency.

• 4

  Heat a large non-stick skillet over medium heat and lightly coat with the coconut oil.

• 5

  Pour approximately 0.25 cup of the batter into the center of the pan, immediately tilting and swirling the pan to spread the batter into a thin, wide circle.

• 6

  Cook for 2 to 3 minutes until the edges begin to crisp and lift away from the pan, then carefully flip and cook for an additional 1 minute.

• 7

  Repeat the process with the remaining batter until all crepes are cooked.

• 8

  Spread a generous layer of the lemon-tofu cream down the center of each crepe, fold or roll them up, and garnish with fresh blueberries before serving.