Basic Crepes

Title:
Basic Crepes

Yield:
1 Servings

Categories:
Fat-Free




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






 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.


 


 1.80?


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip