Basic Crepes Recipe




Basic Crepes Ingredients

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

 

The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive.

William Ralph Inge



“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.”

Andre Simon (1877-1970)



This Basic Crepes recipe is one of many in our Bread Category.






The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason


This Recipe for Basic Crepes is one of thousands in the Recipes-to-go Bread Cookbook.


Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.

John Cage


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Author Unknown



Avoid fruit and nuts. You are what you eat.

Jim Davis


This is a recipe for Basic Crepes from the recipe cookbook of Recipes-to-go (Bread)


One cannot think well, love well, sleep well, if one has not dined well.

Virginia Woolf



Basic Crepes recipe - a tasty recipe for you to add to your collection!

The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried.

Mignon McLaughlin, The Second Neurotic's Notebook, 1966



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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.

Miss Piggy



Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




If you find any errors in this Basic Crepes recipe please inform us and we will amend the Basic Crepes recipe immediately


Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.

Elizabeth Russell



Basic Crepes

Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.







Basic Crepes Directions

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

 

 

 

 

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Basic Crepes Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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