Everything tastes great rolled or folded into a crepe. These are lovely peachy crepes which were nice and light, filling but not heavy.

Serving Size: 2

Ingredients:

• 1 cup 4 grain flour, made from wheat flour buckwheat flour, rice flour and millet flour 1/4 cup each
• 1 & 1/2 cups soy milk (vanilla flavor)
• salt
• 1 tbs. oil
• 2 egg equivalent
• 1 capful vanilla
• 4-6 peaches, sliced
• 1 cup sauce from peach juice
• 2 tsp. cornstarch
• cinnamon
• soyatoo and or vegan chocolate , optional

Directions:

1. Make the crepe batter by mixing the flour, egg substitute, pinch of salt, soy milk, 1 tablespoon oil and vanilla.
2. Allow the batter to sit for 1/2 hour to 1 hour.
3. Meanwhile, cut the peaches and make the sauce from the peach juice.
4. If there is not enough juice you can use a sweet neutral juice as pear juice or even a bit of multi fruit juice.
5. Add the cornstarch while the juice is cold.
6. Bring to a boil and stir until it becomes thick. Remove from the heat.
7. Make the crepes using a soup ladle of batter for each crepe.
   
8. This recipe will make 4 large crepes.
9. Fold or roll the crepe onto a plate and serve with some of the peaches and sauce on top.
10. Optionally you can also add whipped soy cream and or melted chocolate.

Attached Files:

• MacGourmet recipe file

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