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basic-crepes recipe

Date:    Tue, 20 Dec 94 08:13:00 EST
 From:    "Von Balson, Kathleen" (VBalson@IT.jea.ci.jax.fl.us)
 Basic Crepes
 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 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).
 kwovo ovo