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
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"
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