Shrove Tuesday Pancakes
On Shrove Tuesday, the day after Collop Monday and before Ash Wednesday in many countries pancakes are traditionally eaten. This day is also know as Pancake day, Mardi Gras or Fat Tuesday.
Delicious crepes filled with a curried mushroom ragout and artichoke/hazelnut filled crepes with herb sauce.
Serving Size: 6
For the curried mushroom filling:
- 1 onions, chipped
- 100 grams champignon mushrooms, sliced finely
- 1 tbs. oil
- 1 tbs. curry powder
- 1/4 cup vegetable bouillon
- 2 teaspoons cornstarch
- 100 grams cashew nuts, chopped
- 1 tbs. soy milk
- 1 tbs. soy sauce
- white wine (optional)
For the artichoke/ hazelnut filling:
- 1 can (400 grams incl. liquid) of artichoke hearts (this is about 5 or 6 artichoke hearts plus the liquid they are in)
- 100 grams ground hazelnuts
- 1 tbs. lemon juice
- pinch salt
- pinch sugar
- 1 teaspoon corn flour
- white wine if desired
For the herbal sauce:
- 1 vegetable bouillon cube
- 1/4 cup boiling water
- 1 teaspoon cornstarch
- 50 grams of mixed fresh herbs including: chives, parsley, cilantro, basil and thyme.
For the pancakes:
- 1 &1/2 c. soy milk
- 1 c. flour
- 1/2 c. medium-firm tofu
- 1/4 c. soy flour
- 1 tbs. sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Directions for the curried mushroom filling:
- In a saucepan, heat the oil and saute the onion.
- Add the mushrooms and saute until they are soft.
- Add the curry powder the bouillon and corn flour.
- Heat until the mixture begins to thicken.
- Add the soy sauce, the soy milk and a splash of wine if desired, continue to cook, until the mixture is well blended and becomes thick.
- At the last minute, add the cashew nuts and remove from the heat.
Directions for the artichoke filling
- Grind 100 grams of hazelnuts into a fine flour
- Open the can or artichokes.
- Save 2 or 3 artichokes to use as cut up pieces and puree the rest of the artichokes in the liquid with which they are packed
- Add the hazelnut flour and the lemon juice.
- Add the lemon juice and season to taste with salt and a pinch of sugar.
- Add the corn flour and put the mixture into a small saucepan.Heat the mixture, stirring, until it becomes thick.
- When it is thick, remove from the heat.
- Cut up the remaining artichokes into bite sized pieces.
Directions for the herbal sauce:
- Boil the water and add the vegetable bouillon cube.
- Add the herbs and puree.
- Mix the corn flour with a bit of water or white wine and add to the herbal sauce.
- Cook over a low heat until the sauce thickens.
Directions for the crepes:
- Using a staff mixer or a blender, puree the tofu with a bit of the soy milk so that it is smooth.
- mix the dry ingredients together.
- Add the wet ingredients and mix well.
- Heat a large skillet or crepe pan over high heat
- Place about 1 tablespoon of oil on the pan and allow it to heat up.
- Using a soup ladle put about 3 tablespoons full of batter on the heated pan and spread it evenly around the pan.
- Cook the crepe until small bubbles appear and the batter begins to look dry.
- Carefully turn the crepe over with a spatula.
- It will only take a minute or so for the other side to be golden brown.
- If you are serving the crepes right away, fill one side of the crepe with the filling and then either fold or roll, whichever you prefer.
- If you are not serving them right away, keep them warm in the oven.
To serve the crepes:
- If you prefer to fold your crepes, put some of the filling on one corner, fold the crepe in half and then fold the half over to make a fourth.
- Place the folded crepe on a plate and put some of the sauce or filling on top.
- Take 1 crepe place a tablespoon or 2 of the filling along one side of the crepe and the roll the crepe up.
- Place the roll on a plate and put a bit more of the filling on top.
This recipe is adapted from Bryanna’s tofu crepe recipe published in Soyfoods Cooking for a Positive Menopause. It really does “act” like egg crepes and tastes even better! Bryanna’s note says that they can be frozen and kept although we never seem to have any left over.