FusionPancake / frittata

Matcha Berry Crêpe Roulade

A vivid matcha and soy-flour crêpe roulade spiralled around lemony tofu cream, blueberries and pomegranate.

Eat nowLightContains gluten, sesame, soy
Hands-on26 minTotal time38 minEnergy782 kcalProtein47g
Recipe details
Kitchen projectPregnancy caution

Equipment: Blender, Hob

Keep chilled after cooking

Matcha Berry Crêpe Roulade
Servings1 standard portionAdjust

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Standard portions

About 700 kcal per adult reference portion

Making 1 standard portion. Ingredients, instructions and Cooking Mode update together.

Doubling up barely adds effort and covers another mealtime.

Ingredients

Cream

Fruit

Finish

Now we make

Method

26 min hands-on 38 min altogether
  1. 1
    Blend 50g spelt flour, 25g defatted soy flour, 5g ground flaxseed, 3g matcha powder, 200ml soy milk, 45ml water and 5g maple syrup until smooth, then rest for 10 minutes so the flours hydrate. The batter should pour in a thin ribbon
    🖐 3 min💤 10 min unattended
  2. 2
    Blend 200g silken tofu, 100g soy yogurt, 15g tahini, 12ml lemon juice, ½ tsp vanilla extract and 5g maple syrup into a thick, sharp cream, then chill it so warmth cannot loosen the filling
    🖐 3 min
  3. 3
    Heat a 22-24cm non-stick pan over medium heat and wipe with a little 5ml olive oil. Cook 3 thin crêpes, swirling each portion immediately to the edges and turning as soon as the surface becomes matte. Keep them flexible and green rather than browning them hard, then let them cool completely
    🖐 10 min
  4. 4
    Divide the cool crêpes into serving-sized sets and overlap each set in a row by one third to form a long sheet. Divide most of the tofu cream between the sheets, leaving each far edge bare, then scatter over two thirds of 100g blueberries and 60g pomegranate seeds. Roll each firmly from the short edge and rest seam-side down for 5 minutes
    🖐 6 min💤 5 min unattended
  5. 5
    Trim the ends and cut the roulade into thick spirals with a sharp damp knife. Stand the spirals across a plate, spoon the remaining cream alongside and finish with the remaining fruit and toasted 5g pumpkin seeds
    🖐 4 min

Look under the lid

Nutrition details

Nutrition is shown for one standard portion, not the whole batch selected above.

Explore full nutrition

Nutrition summary

At a glance

Higher inPhosphorusVitamin B2Calcium
Lower inVitamin AVitamin E

Worth noticing: Sugar uses more than half of the daily limit in this portion.

Calories

782kcal

37%
Top contributors
Spelt Flour · 20%Silken Tofu · 14%Tahini · 12%
24% cal

Protein

47.2g

75%
Top contributors
Soy Flour · 27%Silken Tofu · 23%Spelt Flour · 15%
40% cal

Carbs

78.7g

Top contributors
Spelt Flour · 35%Blueberries · 14%Pomegranate Seeds · 11%
36% cal

Fat

30.9g

44%
Top contributors
Tahini · 26%Silken Tofu · 18%Olive Oil · 15%

Small numbers, big impact

Everyday essentials

Fibre21.57g
73%
Top contributors
Soy Flour · 28%Spelt Flour · 25%Blueberries · 11%
Vitamin B122.46μg
103%
Top contributors
Soy Milk · 100%
Vitamin D3.70μg
25%
Top contributors
Soy Milk · 65%Soy Yogurt · 35%
Iodine0.00μg
0%
Iron9.06mg
50%
Top contributors
Spelt Flour · 24%Soy Flour · 20%Silken Tofu · 20%
Zinc6.17mg
56%
Top contributors
Spelt Flour · 27%Soy Flour · 18%Silken Tofu · 16%
Calcium812.54mg
81%
Top contributors
Silken Tofu · 32%Soy Milk · 30%Soy Yogurt · 16%

Nutrients food alone won't reliably cover

These three are commonly under-consumed across all diets, not just plant-based ones - the difference is mainly B12, which has no whole plant food source at all.

  • Vitamin B12: is absent from whole plant foods entirely - the number above only reflects fortified ingredients (nutritional yeast, fortified soy milk). A reliable B12 supplement or fortified source is the standard recommendation for a fully plant-based diet, regardless of what any single day's total shows.
  • Omega-3 (EPA/DHA): most people fall short here regardless of diet - the typical omnivore diet doesn't include much oily fish either. This app only tracks ALA, the plant form (flax, walnuts, hemp, chia). The body converts some ALA to EPA and very little to DHA - the forms most directly used by the brain, eyes and heart - and that conversion is inefficient. An algae-oil supplement is the usual plant-based way to get EPA/DHA directly; it won't show up as an ingredient in any recipe here.
  • Vitamin D: deficiency is widespread across all diets, not just plant-based ones - it's mostly absent from whole plant foods here, and even the fortified soy milk and yogurt tracked don't cover the full target from food alone. Reasonable sun exposure or a D2/D3 supplement is the standard recommendation.

Not medical advice - if you're eating fully plant-based long-term, it's worth a conversation with a GP or dietitian, and a blood test is the reliable way to check where you actually stand.

See the full supplement guide (incl. creatine) →
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