Ingredients Jump to Instructions ↓

  1. 4 Egg substitutes

  2. 1 1/4 c Water

  3. 1 c Rice milk

  4. 1/2 ts Salt

  5. 2 c Whole wheat pastry flour or Unbleached white flour

Instructions Jump to Ingredients ↑

  1. Put all ingredients in a blender or food processor and blend at high speed for 1 min.

  2. Refrigerate, covered for 2 hrs.

  3. before cooking.

  4. Batter should have consistency of heavy cream.

  5. If necessary, thin with more liquid.

  6. To cook crepes, heat an omelet or crepe pan on low heat for a few minutes.

  7. No need to add oil, these cook fine without it.

  8. Remove from heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom.

  9. Put pan on burner, cook crepe for a few minutes over medium low heat until lightly browned or batter begins to bubble.

  10. Flip crepe over and cook other side for about 30 sec.

  11. Gently remove and place on a plate.

  12. Repeat process with remaining batter, stacking crepes as they're cooked.

  13. Use with favorite breakfast, dinner or dessert crepe filling.

  14. Note: I didn't notice this until I started typing this in, but I didn't cook mine on med-low heat.

  15. I heated my pan on med-high and turned it down a notch when ready to cook.

  16. They turned out fine, didn't stick and the edges were just a little crispy (the way I like 'em).

  17. Posted by "Von Balson, Kathleen"

  18. us> to Fatfree Digest [Volume 13 Issue 21] Dec.

  19. , 1994.

  20. FATFREE Recipe collections copyrighted by Michelle Dick 1994.

  21. Used with permission.

  22. Formatted by Sue Smith, S.

  23. Smith34, TXFT40A@Prodigy.

  24. com using MMCONV.


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