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  Basic Crepes
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 291
Ingredients:
4 Egg substitutes
1 1/4 cup Water
1 cup Rice milk
1/2 tsp Salt
2 cup Whole wheat pastry flour or
Unbleached white flour
Instructions:
Put all ingredients in a blender or food processor and blend at high
speed for 1 min. Refrigerate, covered for 2 hrs. before cooking.
Batter should have consistency of heavy cream. If necessary, thin
with more liquid.

To cook crepes, heat an omelet or crepe pan on low heat for a few
minutes. No need to add oil, these cook fine without it. Remove from
heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter
coats the bottom. Put pan on burner, cook crepe for a few minutes
over medium low heat until lightly browned or batter begins to
bubble. Flip crepe over and cook other side for about 30 sec. Gently
remove and place on a plate. Repeat process with remaining batter,
stacking crepes as they're cooked. Use with favorite breakfast,
dinner or dessert crepe filling.

Note: I didn't notice this until I started typing this in, but I
didn't cook mine on med-low heat. I heated my pan on med-high and
turned it down a notch when ready to cook. They turned out fine,
didn't stick and the edges were just a little crispy (the way I like
'em).

Posted by "Von Balson, Kathleen" to
Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.

1.80á
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