2 Serves
Ingredients
(Buckwheat Crepe)
25g Wholegrain Buckwheat Flour
100ml Soy Milk
1 Tablespoon Chia Egg (Mix Carwari Chia Seeds and water in ratio of 1 : 3. Leave it for 30 minutes)
1/2 teaspoon Carwari Extra Virgin Sesame Oil
(Tofu cream)
150g Medium Tofu
2 teaspoons Carwari Agave Nectar
1 teaspoon Lemon Juice
(Black Tahini Sauce)
2 teaspoons Carwari Black Tahini
2 teaspoons Carwari Agave Nectar
3 teaspoons Water
(Garnish)
Fruits (Banana, Berries and etc), Nuts, Mint leaves
Method
1. Prepare Tofu Cream. Remove excess water in tofu as much as possible.
2. Put drained tofu into a blender and add Agave Nectar and Lemon juice. Then blend until smooth.
3. Prepare Black Tahini Sauce. Put all of the sauce ingredients into a small bowl and mix well until smooth.
4. Prepare buckwheat crepe. Put all of the crepe ingredients and mix well.
5. Lightly grease the non-stick frying pan with oil. Wipe excess oil with paper towel.
6. Pour a half of the batter and spread over the pan to create a very thin layer of crepe. Cook the crepe over a low to medium heat until the surface is dry. Turn over and cook the other side for further 1 minute or so.
7. Place the crepe on a plate. Repeat with the remaining batter.
8. Fold the crepe and pour Tofu cream and Black Tahini sauce over the crepe. Garnish with your favourite fruits, nuts and mint leaves.
*Adjust sweetness with Agave Nectar to your ideal taste.