Ingredients Jump to Instructions ↓

  1. 4 Egg substitutes

  2. 1 c Water

  3. 1 c Rice milk ts Salt

  4. 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. 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.

  2. , 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S. Smith34, TXFT40A@Prodigy. com using MMCONV.


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