Whole Wheat Crepes with Strawberries and Cream

• 2 1/2 cups unsweetened soy milk
• 6 ounces firm silken tofu
• 2 teaspoons vanilla extract
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1 tablespoon light agave nectar
• 2 cups whole wheat pastry flour or sprouted spelt flour
• 1 pound regular firm tofu, drained
• 2 teaspoons grated orange rind
• 1/3 cup light agave nectar
• 1/8 teaspoon sea salt
• 1/4 cup mirin
• 1 teaspoon vanilla extract
• 1 pint fresh sliced strawberries

1. To prepare the crepe batter, in a blender or food processor add the soy milk, tofu, vanilla extract, salt, baking powder, and agave nectar.
2. Blend at high speed until smooth and creamy, about 1 to 2 minutes.
3. Place the flour in a bowl, pour the liquid mixture over it, and beat to combine.
4. Prepare the filling by blending all the ingredients together in a food processor until smooth and creamy, about 2 to 3 minutes.
5. To cook the crepes, heat a small oiled skillet or crepe pan until hot.
6. Pour in slightly less than 1/4 cup of the crepe batter.
7. Tilt and rotate the pan to distribute the batter evenly over the bottom.
8. Cook the crepe until lightly flecked with brown (lift the crepe by the edge to check).
9. Turn the crepe over and cook briefly (a few seconds) on the other side.
10. Repeat this process, making 5 or more crepes with the remaining batter, oiling the skillet as necessary to prevent sticking.
11. Stack crepes on a plate and cover with foil to keep warm.
12. To serve the crepes, spoon 2 to 3 tablespoons of the filling mixture onto the middle of each crepe, fold 1 side over the filling, then the other side, letter-style, and garnish with strawberries.

soy milk, silken tofu, vanilla, salt, baking powder, light agave, whole wheat pastry flour, regular firm, orange rind, light agave, salt, mirin, vanilla, strawberries

Taken from www.epicurious.com/recipes/food/views/whole-wheat-crepes-with-strawberries-and-cream-379315 (may not work)