Thursday 31 May 2012

Simple French Crepes


Simple French Crepes

INGREDIENTS & QUANTITY
CUPS WATER
¼   
CUP RAW CASHEW NUTS (may use 1½ cups soy milk instead of water and cashew nuts
½  
CUPS QUICK OATS
½
CUP WHOLE WHEAT OR BROWN RICE FLOUR
1
TABLESPOON APPLE JUUICE CONCENTRATE or 1½ TABLESPOON HONEY
½
TEASPOON SALT
½
CUP TOFU, optional (makes the crepes richer and more tender

1.     Blend ingredients together about 1 minute.

2.     Lift preheated non-stick skillet from burner and pour ¼ cup portion, tipping in a circular motion so crepe flows large and thin. Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds. Stack finished crepes on a flat plate and cover with a cloth to keep warm.

You make these ahead and refrigerate, wrapping a plate of stacked crepes in a plastic bag. Warm up in microwave before serving.

Serving Tip: Place a thin layer of sugarless jam on crepe and then spread across in the middle a spoonful of Whipped Topping. Roll up and drizzle with Maple Syrup Sauce if desired.  

MAKES 12 CREPES

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