Basic Crepes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Egg substitutes,
1 1/4 cup: Water,
1 cup: Rice milk,
1/2 tsp: Salt,
2 cup: Whole wheat pastry flour or,
Unbleached white flour,
Directions:
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 theyre cooked. Use with favorite breakfast,
dinner or dessert crepe filling.
Note: I didnt notice this until I started typing this in, but I
didnt 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,
didnt 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
Source from luhu.jp
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 theyre cooked. Use with favorite breakfast,
dinner or dessert crepe filling.
Note: I didnt notice this until I started typing this in, but I
didnt 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,
didnt stick and the edges were just a little crispy (the way I like
em).
Posted by "Von Balson, Kathleen"
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
Source from luhu.jp