Vegan pancake tower

Name: Vegan pancake tower
Total time: 120 min
Yield: For 2 units
Ingredients: 290 gr. all-purpose flour; 650 ml. soy milk (unsweetened); 1 teaspoon salt; 1 tablespoon extra virgin olive oil (mild flavor); 2 tomatoes; 100 gr. lettuce (romaine); 125 gr. tofu; 1 tablespoon extra virgin olive oil; 60 gr. green olives (pitted); 60 gr. black olives (pitted); 250 gr. white asparagus; 1 avocado (large); 1 tablespoon lemon; 1 pinch of salt; 1 pinch of black pepper; 225 ml. homemade vegan mayonnaise; 1 teaspoon chives (chopped)

1 h*Total time

EasyDifficulty

For 2 unitsAmount

*Plus 1 hour of resting/chilling.

The savory crepe tower (torre de panqueques) is a very popular dish in South America (especially in Argentina), where it is often served at parties and celebrations because it is so easy to make and so eye-catching, especially for children.

It's a very fresh dish that provides a wide variety of high-quality nutrients thanks to the vegetables layered between the crepes, and does so in a colorful and delicious way.

Each layer is dressed with a mild plant-based mayonnaise that adds smoothness and creaminess, while the crepes give it that lovely tender texture so characteristic of this dish.

The result is a tower full of color and flavor, where the olive mix and the tomato create a lively, exquisite combination with the rest of the mild ingredients and the delicate, irresistible sauce.

Nutritionally, this crepe tower is lactose- and cholesterol-free and rich in lycopene, flavonoids, beta-carotene, protein, fiber, glycolic acid, lecithin, omega-3, omega-6 and omega-9 fatty acids; carbohydrates, isoflavones, vitamins C, E, K and B (B1, B2, B3, B6 and B9 or folic acid); calcium, copper, phosphorus, iron, magnesium, potassium, selenium, sodium, iodine and zinc.

For the crepes

For the filling

Notes

We recommend that you put the pancake towers in the fridge for 1 or 2 hours before consuming them so that they rest and take better the flavors.

Tap on the steps to mark them as done

Step 1
Grate the tofu, heat the oil in a skillet and, when it is hot, sauté the tofu for 2 minutes. After this time, turn off the heat and set aside.
Step 2
Wash the lettuce leaves, dry them well and cut them into julienne strips. Set aside.
Step 3
We wash the tomatoes, dry them well and cut them into slices 0.5 cm thick. We set them aside.

Step 4
Drain the asparagus, pat dry and cut them first lengthwise and then in half. Set aside.
Step 5
Drain the green and black olives and cut them into slices. Set aside as well.
Step 6
Cut the avocado in half, peel it and remove the pit, sprinkle it with a little lemon juice so it does not brown, cut it into slices and set aside.
Step 7
In a large bowl, put the flour, add the salt and stir. Then add the soy milk and blend with a hand blender for a couple of minutes.
Step 8
Add the oil and blend for 1 more minute.
Step 9
Cover the bowl with a clean cloth and keep it in the fridge for 1 hour.
Step 10
After this time, take the bowl out of the fridge and blend the batter again for 1 minute.
Step 11
Next, we make the crepes. Place a 20 cm diameter frying pan on the heat, wait until it's hot, and add a drop of oil. Spread the oil with a brush or a piece of kitchen paper to coat the entire bottom, and then, using a ladle, pour in some of the batter so that it covers the bottom of the pan. Let it cook for a couple of minutes.
Step 12
After this time, flip the crepe and cook the other side for 1 minute. As the crepes are done, transfer them to a large flat plate.
Step 13
Once all the crepes are ready, make the vegan mayonnaise and assemble the pancake tower.
Step 14
On a flat plate, place a crepe and, with the help of a spatula, spread a little mayonnaise over the whole surface. Place a few tomato slices to cover the whole crepe and top with another crepe.
Step 15
Cover the surface of the last crepe with a little mayonnaise, the same way as on the previous layer, and add the lettuce. Top with another crepe.
Step 16
Spread another thin layer of mayonnaise and distribute the grated tofu evenly over the whole surface. Place another crepe on top.
Step 17
Repeat the mayonnaise step and place the olives all over the surface, alternating green and black ones. Cover this layer with another crepe.
Step 18
Spread a little more mayonnaise and cover with the asparagus. Close with another crepe.
Step 19
Spread a little mayonnaise again, cover with the avocado slices and season them with salt and pepper. Close the pancake tower with a last crepe and sprinkle a little chopped chives on top. Repeat the process until all the pancake towers are assembled, and serve.