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