4 egg substitutes
1 1/4 cup water
1 cup rice milk
1/2 tsp salt
2 cup whole wheat pastry flour or
1 unbleached white flour
A Recipe for
Basic Crepes (Von Balson)
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Without rice, even the cleverest housewife cannot cook. |
| Chinese Proverb |
This Recipe for Basic Crepes (Von Balson) is one of thousands in the Recipes-to-go Bread Cookbook.
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
If you enjoy this Basic Crepes (Von Balson) Recipe - you should enjoy the recipe collections you can find on the websites below:
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
This is a recipe for Basic Crepes (Von Balson) from the recipe cookbook of Recipes-to-go (Bread)
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Herb Tip |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Herb Tip |
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.
Note: I didn't notice this until I started typing this in, but I
didn't cook mine on med-low heat. I heated my pan on med-high and
turned it down a notch when ready to cook. They turned out fine,
didn't stick and the edges were just a little crispy (the way I like
'em).
Posted by "Von Balson, Kathleen" <VBalson@IT.jea.ci.jax.fl.us> to
Fatfree Digest [Volume 13 Issue 21] Dec. 22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
1.80á
Serves: 1
Basic Crepes (Von Balson) Recipe brought to you by Recipes To-Go