Oven-baked Stuffed Crepe

If you’re craving a savory vegan dish that’s both hearty and delicious, these Oven-baked Stuffed Crepe are your answer. Perfect for any meal, these crepes are filled with a flavorful tofu mixture and topped with a creamy béchamel sauce. Let’s dive into this mouth-watering recipe!

Ingredients for this Oven-baked Stuffed Crepe

For the Tofu Filling:

• Tofu: Crumbled for a protein-packed filling.
• Onion and Garlic: Diced for a sweet and aromatic base.
• Bell Peppers: Red and green, diced for vibrant color and fresh crunch.
• Diced Tomatoes: For juiciness and tang.
• Tomato Paste: To intensify the tomato flavor.
• Seasonings: Red pepper flakes, black pepper, thyme, and salt for a well-rounded flavor.
• Water: To help the ingredients blend and simmer.

For the Crepe Batter:

• All-Purpose Flour: The base of your crepe.
• Cornstarch: For added lightness.
• Salt: Just a pinch.
• Neutral Oil: Such as canola or avocado.
• Soy Milk and Sparkling Water: For a smooth, lump-free batter.

For the Béchamel Sauce:

• Vegan Butter and Vegetable Oil: The fat base for your roux.
• All-Purpose Flour: To thicken the sauce.
• Plant-Based Milk: To create a creamy texture.
• Seasonings: Salt and black pepper to taste.

For the Topping:

• Grated Vegan Cheese: Such as Violife or Daiya for a melty, golden finish.

Instructions on how to make this Oven-baked stuffed crepe

For the Tofu Filling:

For the Crepe Batter:

For the Béchamel Sauce:

• Melt vegan butter and oil in a saucepan, stir in flour until golden.
• Gradually add plant-based milk, stirring constantly until thickened.
• Season with salt and black pepper.

Assembly:

Why It’s a Great Recipe

This vegan stuffed crepe recipe is not only delicious but also nutritious. The tofu filling provides a protein-packed base, while the creamy béchamel sauce adds a luxurious texture. It’s perfect for any meal and can be easily customized with your favorite vegetables and seasonings.

FAQs About Oven-Baked Stuffed Crepe

Tips and Hacks for Oven-baked Stuffed Crepe

• Crepe Perfection: Use a non-stick pan and ensure it’s well-heated before adding the batter.
• Make Ahead: Prepare the tofu filling and béchamel sauce in advance to save time.
• Customize: Swap out the vegetables or add your favorite herbs for a personalized touch.

Storage: Store leftovers in the fridge for up to 2 days, and reheat in the oven for best results.

Looking for guilt-free indulgence? Dr. Vegan’s vegan dessert recipes are a must-try!

Oven-baked Stuffed Crepe

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These vegan stuffed crepes are filled with a savory tofu mixture and topped with a creamy béchamel sauce, making them perfect for any meal of the day. They’re delicious, nutritious, and easy to customize.

Servings 5

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Equipment

• Non-stick crepe pan
• Mixing bowls
• Saucepan
• Baking Dish

Ingredients

  

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For the Tofu Filling:

• 18 ounces tofu ~500g, crumbled
• 1 onion diced
• 2 cloves of garlic minced
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1 can tomatoes ~14 ounces / 400g diced
• 1 tablespoon tomato paste
• 1 teaspoon red pepper flakes
• 1 teaspoon black pepper
• Thyme
• Salt
• 1 cup water ~240ml
• 2-3 tablespoons vegetable oil

For the Crepe Batter:

• 1 1/2 cups all-purpose flour ~180g
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 2 tablespoons neutral flavored oil such as canola, melted refined coconut, or avocado oil
• 1 cup unsweetened soy milk ~240ml
• 1 cup sparkling water or regular water ~240ml

For the Bechamel Sauce:

• 1 tablespoon vegan butter or margarine
• 3-4 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 cups plant-based milk ~480ml
• Salt to taste
• Black pepper to taste

For the Topping:

• Grated vegan cheese such as Violife or Daiya

Instructions

 

For the Tofu Filling:

• Crumble the tofu and sauté in a hot pan with 2-3 tablespoons of vegetable oil until lightly browned (about 5-6 minutes).
• Add diced onions and garlic, and continue sautéing until translucent.
• Add diced bell peppers, canned diced tomatoes, and tomato paste, and cook until the tomatoes release their juice.
• Add the spices (red pepper flakes, black pepper, thyme, and salt), and continue to cook for a few more minutes.
• Add water, cover the pan, and let it simmer until the liquid is absorbed.

For the Crepe Batter:

• In a large mixing bowl, whisk together the flour, cornstarch, and salt.
• Add the oil, soy milk, and sparkling water (or regular water). Mix until the batter is smooth and free of lumps.
• Heat a crepe pan and lightly oil it with vegetable oil.
• Ladle the batter onto the pan and spread evenly. Cook on both sides until golden brown. You should end up with about 6 crepes.

For the Bechamel Sauce:

• In a saucepan, melt the vegan butter and add vegetable oil. Stir in the flour and cook until it turns golden.
• Gradually add plant-based milk, stirring constantly until the sauce thickens.
• Season with salt and black pepper, then remove from heat.

Assembly:

• Place a crepe in a bowl, add 1 tablespoon of bechamel sauce, and 2-3 tablespoons of the tofu mixture in the center. Fold the sides like a parcel.
• Pour more bechamel sauce on top and sprinkle with grated vegan cheese.
• Bake at 180 degrees Celsius (350 degrees Fahrenheit) until the top is golden brown.
• Enjoy your delicious stuffed crepes!

Notes

• Customize the filling with your favorite vegetables.
  Store leftovers in the refrigerator for up to 2 days.
  Reheat in the oven for best results.

Nutrition

Calories: 275kcal

Calories: 275kcal

Cost: $16

Course: Main Course

Cuisine: Vegan

Keyword: Italian Vegan Main Course, plant-based recipes, savory crepes, tofu crepes, vegan béchamel sauce, Vegan stuffed crepes