Serves 2 – 4:
For the pancakes/crepes:
125 g all-purpose or light spelt flour
200 ml cow or plant milk
1 pinch of salt
For the sauce:
200 g tofu
1 garlic clove
200 g brown mushrooms
1 red bell pepper
70 g creme fraiche (or cream cheese)
1 – 2 tbsp. mustard
Salt and pepper
Fresh parsley for garnish
1) For the pancakes mix all ingredients well. Pour one scoop of batter into a heated, mediums sized pan and bake the pancakes/crepes 2 – 3 minutes from each side. Keep warm in the oven at about 100 – 150° C.
2) For the sauce, crumble the tofu or cut into very small pieces. Roast tofu at medium heat until brown and crunchy. In the meantime, chop onion and garlic clove. Cut mushrooms and bell pepper into slices/pieces. Place the tofu in a bowl, then roast onion and garlic for a short time. Add mushrooms and bell pepper and cook for about 5 minutes.
3) Return the tofu to the vegetables. Stir in crème fraiche and season the sauce with salt, pepper and mustard.
4) Pour sauce onto each pancake, spread, roll up and enjoy.