Recipe for Basic Crepes

Ingredients

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

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).





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here