Basic Crepe
INGREDIENTS
Egg sub. to equal 4 eggs
1 1/4 cups water
1 cup rice milk
1/2 tsp salt
2 cups whole wheat pastry flour or un-bleached 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 crepe, 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.