Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.