Basic Crepes (von Balson)

Ingredients:

4 Egg substitutes
1 1/4 c Water
1 c Rice milk
1/2 ts Salt
2 c Whole wheat pastry flour or
Unbleached white flour

Method:

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.
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