This morning I made a special, "treat" kind of breakfast, for no reason really. I made crepes, using the recipe from The Garden of Vegan. For the cream filling, I blended one package of extra-firm silken tofu, one cup confectioners' sugar, 1/2 tsp. vanilla, 1/2 tsp. matcha tea powder, and a pinch of salt. (You can use more matcha tea powder if you want a stronger flavor, but since this was for my kids, I kept it mild.) I topped the crepes with fresh raspberries and a sprinkle of confectioners' sugar.
These crepes are Olivia-approved.