Peachy crepes

 Print This Post | This page as PDF

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.

This entry was posted on Monday, March 19th, 2007 at 11:07 am and is filed under Desserts and Sweets, Main Dishes, Peach. You can follow any responses to this entry through the RSS 2.0 feed.

This recipe (excluding the photos) is licensed under a
Creative Commons Attribution-Noncommercial-Share Alike 3.0 License.