Coconut Curry Crepe stuffed with Eggplant and Tea-Smoked Tofu
We had a special guest chef joining us tonight, Laura! We finally arranged our schedules so she could come down and we could all play with some tofu and drink champagne. All-in-all a wonderful evening!
She brought us tofu from the Cleveland Tofu Company, which we cubed and put in the smoker box along with the our usual Spring Creek tofu. We added 1 tbs. of oolong tea to the smoker box and processed it for 25 minutes.
The Cleveland tofu went into the curried crepes along the slow-braised eggplant (recipe).
The Spring Creek was cut into triangles and was used in the "ye olde stir-fry" (carrot, red bell pepper, scallions, thai basil, baby corn, tamari, garlic, galanga and ginger).
The bok choy was steamed, then lightly pan-fried and splashed with a little tamari at the end of cooking. They were then topped with toasted sesame seeds.
Coconut Curry Crepes
1 cup water
1 cup coconut milk
1 tbs. curry powder
1 tsp. salt
1 1/2 cup of all purpose flour
1/2 cup of chickpea (besan) flour
1 tbs. olive oil
Put all of the ingredients in a blender and process until smooth. Place the mixture in the refrigerator and let rest for 30 minutes.
To make the crepes, we use our carbon steel wok in place of a large non-stick pan. YMMV.
Heat the pan to slight-less-than-medium heat and add a thin film of olive or canola oil and swirl to evenly coat.
Pour about 3 oz. the crepe batter into the pan, swirling while you do so, to evenly distribute the batter. An offset spatula (to check around the edges) works wonders here to test when the crepe needs to flipped. The crepe will seem stiff, but once you flip it over and finish the other side it will soften.