Tofu packed pancakes with Leek, ham and maple syrup toppings

Tofu packed pancakes with Leek, ham and maple syrup toppings
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Photo credit : Virginie Gosselin

  • Serves8 crêpes
  • Prep time30 mins
  • Cook time30 mins
  • Timeout-
  • FreezingNe se congèle pas.


  • 1/2 cup of plain silken tofu
  • 1 1/2 cup of milk
  • 2 tablespoons of sugar
  • 1 1/2 cup of all-purpose flour
  • 1/2 teaspoon of salt
  • 2 tablespoons of baking powder
  • 3 tablespoons of melted butter
  • Maple syrup, to serve
  • 1 tablespoon of butter
  • 2 cups of leeks, slice in 1/2 cm wide pieces
  • 1 1/4 cup of ham, diced
  • 1/3 cup of natural apple juice
  • 1/4 cup of maple syrup
  • 1 tablespoon of Dijon mustard
  • Salt & pepper, as preferred
  • 1/4 cup of chives, sliced in 1 cm thick pieces


  1. Blend the tofu, milk and sugar with a hand-held mixer. Pour into a bowl then add the flour, salt and baking powder gradually while continuously whisking thus preventing lumps.
  2. Add the butter and mix well then set aside at room temperature.
  3. Melt the butter over medium-high heat in a pan then bake the leek and ham for 5 minutes.
  4. Add the apple juice, maple syrup and Dijon mustard then keep baking until the liquid becomes syrupy. Season then add the chives and set aside.
  5. Add 2 heaping tablespoons of this mix to a large non-stick pan on medium heat to make a 12cm wide crepe. Once there are bubbles that form on top of the pancake, it’s ready to be flipped over for another minute. Repeat until there is no more mix.
  6. Serve with the toppings and drizzle maple syrup atop it all.
Recipe published on August 19, 2018