4 egg substitutes
1 1/4 cup water
1 cup rice milk
1/2 teaspoon salt
2 cup whole wheat pastry flour or
1 unbleached white flour
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).
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