A special dish also suitable for parties: this millet crepe roll filled with artichokes, walnuts and tofu, very delicate and delicious.
They are very simple to prepare and of course you can use other types of flour or a mix of the ones you prefer.
I and millet get along well. I don’t care if someone still says to me: isn’t millet for birds?
You don’t know what you’re missing, I answer! Millet is a light and versatile cereal that should definitely be part of a healthy, whole-food diet.
Today I prepared millet crepes filled with artichokes, walnuts and tofu.
I then transformed these crepes into rolls to make them even more versatile, suitable both as elegant finger food and for a festive lunch.
If you’re interested in other millet recipes I recommend the collection: RECIPES WITH MILLET COLLECTION and below some special recipes always using this precious gluten-free cereal:
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring
Ingredients Millet crepe rolls
The batter is made with half millet flour and half type 2 flour so the crepes hold together better.
- cup millet flour
- cup type 2 flour (Italian semi-whole wheat)
- 1 2/3 cups plant milk (oat, soy, rice)
- 2 tbsp extra virgin olive oil
- 1 pinch salt
- 4 artichokes (cooked hearts)
- 7 oz tofu (plain)
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 10 walnut halves (chopped)
- 1 bunch alfalfa sprouts (decoration)
Preparation Millet crepe rolls filled with artichokes, walnuts and tofu
Take the tofu and cut it into cubes. Blanch it in boiling water for 5 minutes, then drain and dry it with kitchen paper. Prepare a marinade with two tablespoons of soy sauce and the lemon juice. Pour it over the tofu and set aside.
If you have time you can prepare the marinated tofu the night before, also following the instructions: how to prepare marinated tofu
Preparation of the crepes: Sift the type 2 flour and the millet flour into a bowl and gradually add the plant milk until you have a smooth batter.
Add one tablespoon of oil. Mix well. Let the batter rest for half an hour. Oil the small pan with a paper towel, heat it over low heat and then raise the flame to medium. With a small ladle take a little batter and pour it into the center of the pan, quickly rotating your wrist so it spreads evenly.
Return the pan to the heat and continue cooking for a couple of minutes until the edges become golden. Gently lift and flip the crepe and continue cooking on the other side for one minute.
Slide the crepe onto a plate and continue cooking the others, remembering to stir the batter or the flour will settle at the bottom.
Preparation of the filling: Take the tofu, drain it from the marinade and put it into the immersion blender cup. Add one tablespoon of oil and the artichokes cut into pieces, blend and, if necessary, add a little of the marinade.
Blend until you have a thick creamy mixture. Adjust the seasoning. Add the chopped walnuts. Fill one crepe at a time with the mixture, rolling them up.
Cut the rolls with a very sharp knife gently, at a height of about 1 3/16 inches (≈1.18 in). Serve with light béchamel and fresh sprouts. If you want to turn the millet crepe rolls into a main course, always start with a generous mixed salad of raw vegetables.
Daniela’s tips
If you want to use only millet flour, I recommend adding some cornstarch to the batter.
How do you make the tofu so creamy?
Tofu becomes creamy by blending it well and adding a little oil.
Do they have a bitter aftertaste?
Sometimes millet can have a slightly bitter taste; choose a fresh millet flour. If you want to start from the whole grain, wash the millet well, toast it in a pan so it dries thoroughly and then grind it until it becomes a very fine flour.
Are the artichokes fresh or preserved in oil?
The artichokes are very fresh, which is why this is a primarily spring recipe.
Are they suitable for celiacs?
They are not suitable for celiacs because the batter is half millet flour and half type 2 wheat flour. If you want a completely gluten-free crepe, prefer a chickpea crepe or buckwheat crepe, which hold together better during cooking.
