Crepes
3/4 cup flour
1/4 cup chickpea flour
1 cup soymilk (Silk)
1 tablespoon olive oil
3 teaspoons “Ener-G Egg Replacer” (or 2 eggs)
1/2 teaspoon salt
Water
In a medium bowl, whisk together the flours, salt, and egg replacer.
Add the oil and soymilk and whisk to combine. Add additional water to
make the dough the consistency of a strawberry shake. You may want to
use an immersion blender, or a regular blender, to blend the batter in
the bowl. Allow the batter to rest for at least half and hour. At this
point the batter can be refrigerated for up to one day.
Heat a 6- or 7-inch non-stick pan over medium heat. Lightly oil the pan.
Pour ¼ (or more) cups batter onto the pan tilting the pan in a circular
motion so that the batter covers the entire surface. Cook until the surface
bubbles and the crepe becomes golden around the edges—about 1 minute.
Loosen the edges with a spatula, and then with the spatula, or with your
hands, flip it. Cook the second side about 30 seconds.
Transfer the cooked crepe to a plate and continue making crepes, lightly
oiling the pan between each, until the batter is finished.
These crepes are great with mushroom filling, mushroom and sauerkraut
filling, grilled vegetables, or sweet fillings (apple, or any fruit pie
filling). Crepes can be made in advance and reheated.
|