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!

5 from 1 review

Oven-baked Stuffed Crepe

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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Ingredients

 

½x1x2x

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

Equipment

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

Instructions

 

For the Tofu Filling:

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

For the Crepe Batter:

1. In a large mixing bowl, whisk together the flour, cornstarch, and salt.
2. Add the oil, soy milk, and sparkling water (or regular water). Mix until the batter is smooth and free of lumps.
3. Heat a crepe pan and lightly oil it with vegetable oil.
4. 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:

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

Assembly:

1. 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.
2. Pour more bechamel sauce on top and sprinkle with grated vegan cheese.
3. Bake at 180 degrees Celsius (350 degrees Fahrenheit) until the top is golden brown.
4. 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

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