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Basic Crepes

Ingredients
 

4 egg substitutes
1 1/4 cup water
1 cup rice milk
1/2 tsp salt
2 cup whole wheat pastry flour or
1 unbleached white flour




 
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Preparation
 
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" <[email protected]> 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,
[email protected] using MMCONV.

1.80á

 

 
Servings: 1

 

 

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