Basic crepes
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Basic crepes
  Crepes    Basics  
Last updated 6/12/2012 1:07:17 AM. Recipe ID 33196. Report a problem with this recipe.
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      Title: Basic crepes
 Categories: Digest, Dec., Fatfree
      Yield: 1 Servings
 
      4    Egg substitutes
  1 1/4 c  Water
      1 c  Rice milk
    1/2 ts Salt
      2 c  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).
  
  Posted by "Von Balson, Kathleen"  to
  Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
  
  FATFREE Recipe collections 




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Recipe ID 33196 (Apr 03, 2005)

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