Instructions: Stir the tofu, peanuts and sugar together in a bowl until well blended.

For the Crepes: Whisk the water, milk, egg and oil together in a separate bowl until blended. Add the flour and mix until smooth.

Heat a non-stick 8-inch frying pan over medium-high heat until hot. Add 1 to 2 teaspoons of the oil and swirl to coat the bottom of the pan. Add 1/4 cup of the batter to the pan, while tilting the pan so the batter covers the entire bottom of the pan in an even layer. Cook until the crepe is set and the bottom is light brown, 1 1/2 to 2 minutes. Turn the crepe and cook until set, about 30 seconds. Spread one-fourth of the tofu mixture in a one-inch band, slightly below the center of the crepe. Fold the bottom of the crepe over the filling, then roll the crepe into a neat, slightly flattened cylinder. Slide the filled crepe onto a warm plate and cover with aluminum foil, shiny-side down, to keep warm.

Make and fill three more crepes as described above, adding more oil to the pan as needed. (Leftover crepe batter, if any, can be refrigerated for up to two days.) Cut each crepe into thirds and serve warm.

This recipe yields 4 servings.

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