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) |
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 |
If you enjoy this Basic Crepes Recipe - you should enjoy the recipe collections you can find on the websites below:
Those who forget the pasta are condemned to reheat it. |
| 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 |
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 |
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 |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
Food 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 Recipe brought to you by Recipes To-Go