Vegan pancake tower
*Plus 1 hour of resting/chilling.
The savory pancake tower is a very popular dish in South America (especially in Argentina) that is usually served at parties and celebrations because it is so easy to make and eye-catching, especially for children.
It is a very fresh dish that provides a great variety of high-quality nutrients thanks to the vegetables layered between the crepes; and it does so, moreover, in a colorful and delicious way.
Each layer is dressed with a mild vegan mayonnaise, which adds smoothness and creaminess, while the crepes give it that tender, delicious touch so characteristic of this dish.
The result is a tower full of color and flavor where the mix of olives and tomato create a vibrant and exquisite combination with the rest of the mild ingredients and with the delicate, irresistible sauce.
Nutritionally, this pancake tower is free of lactose and cholesterol 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 the B group (B1, B2, B3, B6 and B9 or folic acid); calcium, copper, phosphorus, iron, magnesium, potassium, selenium, sodium, iodine and zinc.
Categories
Measurement system
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For the crepes
For the filling
Notes
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- Step 1Grate 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 2Wash the lettuce leaves, dry them well and cut them into julienne strips. Set aside.
- Step 3Wash the tomatoes, dry them well and cut them into slices 0.5 cm thick. Set aside.
- Step 4Drain the asparagus, pat dry and cut them first lengthwise and then in half. Set aside.
- Step 5Drain the green and black olives and cut them into slices. Set aside as well.
- Step 6Cut 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 7In 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 8Add the oil and blend for 1 more minute.
- Step 9Cover the bowl with a clean cloth and keep it in the fridge for 1 hour.
- Step 10After this time, take the bowl out of the fridge and blend the batter again for 1 minute.
- Step 11Next, make the crepes. Heat a 20 cm skillet over the heat, wait until it is hot and add a drop of oil. Spread the oil with a brush or a little paper towel to coat the whole bottom and, with a ladle, pour in a little of the batter so that it covers the bottom of the skillet. Cook for a couple of minutes.
- Step 12After 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 13Once all the crepes are ready, make the vegan mayonnaise and assemble the pancake tower.
- Step 14On 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 15Cover 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 16Spread another thin layer of mayonnaise and distribute the grated tofu evenly over the whole surface. Place another crepe on top.
- Step 17Repeat the mayonnaise step and place the olives all over the surface, alternating green and black ones. Cover this layer with another crepe.
- Step 18Spread a little more mayonnaise and cover with the asparagus. Close with another crepe.
- Step 19Spread 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.