Monday, April 23, 2012

Mediterranean Crepes with Tofu

Breakfast just got to the point where the word, "good" doesn't necessarily apply. We stopped eating out because our foods are so much better then overpriced restaurant meals! This recipe came about from attempting to make crepes for dinner. Miserably failing is stretching it, but Natalya persisted and perfected the crepe!


Filling:

Sundried tomatoes
Mushrooms
Basil
Soft tofu
Black olives
White onion
Nutritional yeast
Salt and pepper

Whole wheat crepe:

1 1/2 cups whole wheat pastry flour
1 1/2 cups coconut milk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp canola oil

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