Guest guest Posted March 27, 2001 Report Share Posted March 27, 2001 Crepes (gluten free) egg replacer equivalent to two (2) eggs 3/4 cup soy milk (or alternative) 1/2 cup cornstarch 1 Tbsp. vegetable oil 3/4 tsp. baking powder 2 tsp. sweetener (fructose or honey), optional Whisk egg substitute, milk, oil, cornstarch, and baking powder together until very smooth. heat a 6 " non-stick skillet over medium heat. Pour 2 Tbsp. batter into skillet. Rotate to cover entire pan. Cook 30 seconds or until lightly browned on the bottom. Use a thin metal spatula to turn crepes over. Cook for 5 more seconds. Remove from pan and place on paper towel. Repeat with remaining batter. Cook and stack crepes. use immediately or refrigerate or freeze. Serving suggestions: serve with fruit sweetened fruit spreads; use for enchiladas; fill with herbed tofu filling to make manicotti, etc. Interested in healthy, vegan recipes? http://www.Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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