Vegan Tofu-Stuffed Crêpes with Orange Jam

It's actually strange that crêpes haven’t yet become a popular to-go snack. They’re so quickly prepared, can be filled with either sweet or savory ingredients, and fit into any lunch box. Instead, they usually only end up at fairs or Christmas markets on a sad little cardboard, sprinkled with cinnamon and sugar only. Boohoo! Today we're going to show you a recipe for filled crêpes that don't come with applesauce, chocolate cream, or powdered sugar, but with a tonka bean tofu filling and orange jam – almost like the French Crêpe Suzette, but a little different. They're great for your next brunch, picnic, or (as I said) as a snack to go.

For the crêpes, we used our basic recipe from the blog, which you may already know. We prepare them the same way but fold them into small pockets at the end. That way, they are wonderfully stable, and the filling is safely packed. How exactly this works is explained in the recipe. We use a mixture of natural and silken tofu for the creamy filling, which is sweetened with powdered sugar and tonka bean. Tonka beans are the black seeds of a tonka bean tree that grows mainly in South America. The seeds look like large, black raisins but taste more like vanilla and rum. You can use a nutmeg grater to add tonka beans to your dish, but you may be much more generous than with nutmeg. We added one whole tonka bean to 600 g (21 oz) of tofu filling, but you can just add as much as you like. You can find the beans in the spice section of larger supermarkets or online. They are a great idea if you want to give your dessert a special touch – so it's definitely worth having a jar of them at home!

To add a little tartness to the dish, we topped the filled crepes with a quick homemade orange jam. Of course, if you want to save yourself this step, you can just buy some jam in stores. The filled crêpes will easily keep for two to three days in the fridge, the orange jam for several weeks – as long as it's stored in a clean airtight container.