Archive for January 3rd, 2008

Crepes are very thin pancakes, and are so versatile – you can put dinner or dessert, new creations or leftovers, savory or sweet into them. Traditionally made with milk, but why should the lactose intolerants of the world miss out? Not any more. Now you can make your crepes and eat them too. Experiment with various fillings, and discover a whole new world of food prep. Enjoy!

Dairy free crepe

3/4 cup flour

1/2 teaspoon salt

1/4 cup canola oil

1 cup soy cream

3 eggs

In either your blender or food processor, blend together all ingredients fo 15 seconds. Refrigerate for 1 hour. By letting the batter stand, the ingredients all relax together and bind well, making a better crepe, and without air bubbles.

Lightly grease either a 6 – 8″ crepe pan or flat pan. Heat the pan and place almost a quarter cup of batter in the pan, swirling it around by tilting the pan in all directions for an even film of batter all around. Fry for approximately 1 minute or until the edges slightly brown. Flip and do 30 seconds on the other side.

This recipe will make approximately 14 crepes. They can be frozen for about a month.


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