|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 3g||12%|
|Total Sugars 2g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Crepes are essentially extremely thin versatile pancakes that can be served as breakfast fare, as a savory lunch or dinner entree or as a decadent fruit, cream or chocolate filled dessert. Traditionally, crepes are prepared with milk and butter, but this recipe does away with both and yet still comes out fabulous. For dessert crepes, add 1 to 2 tbsp. sugar to the batter, and feel free to add dried or fresh herbs to the crepes if you intend to serve them as savory dishes. The batter can be made up to 48 hours in advance and kept in the refrigerator until ready to use.
1 1/2 cups all-purpose flour
1/2 cup whole-wheat pastry flour
1/8 teaspoon salt
4 large eggs
2 1/4 cups unsweetened soy milk
In a medium bowl, combine the flours and salt. Whisk in the eggs and 1/3 cup of the soymilk, mixing until there are lumps in the batter. Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream. Let the batter rest for 1 hour in the refrigerator.
Heat a small to medium sauté or frying pan over medium heat. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan. Using a ¼ cup scoop or small ladle, add about 3 T. of batter to the pan, rotating the pan to distribute the batter evenly over the pan. Cook the crepe for about 2 minutes on the first side, or until the edges begin to brown slightly. Using a spatula or your fingers, flip the crepe and cook on the opposite side for 1 minute more. Transfer the crepe to a plate and cover loosely with a paper towel to keep warm while you make the rest of the crepes. Serve warm or at room temperature with syrup or fillings of your choice.