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:
- Make the crepe batter by mixing the flour, egg substitute, pinch of salt, soy milk, 1 tablespoon oil and vanilla.
- Allow the batter to sit for 1/2 hour to 1 hour.
- Meanwhile, cut the peaches and make the sauce from the peach juice.
- If there is not enough juice you can use a sweet neutral juice as pear juice or even a bit of multi fruit juice.
- Add the cornstarch while the juice is cold.
- Bring to a boil and stir until it becomes thick. Remove from the heat.
- Make the crepes using a soup ladle of batter for each crepe.
- This recipe will make 4 large crepes.
- Fold or roll the crepe onto a plate and serve with some of the peaches and sauce on top.
- Optionally you can also add whipped soy cream and or melted chocolate.
on Mar 19th, 2007 at 12:15 pm
Looks amazingly good!
on Apr 1st, 2007 at 10:02 pm
Sorry - one cupful vanilla? That can’t be right… They do look amazing though!
on Apr 2nd, 2007 at 3:14 am
Your are right, it should be capful instead of cupful. The spell checker doesn’t know capful.
on Apr 2nd, 2007 at 6:16 am
What are you using for egg subsistute? I use powdered Ene-r-gee Egg Replacer in baking but I wonder if it would work for this? I thought I’d never get to have crepes again without eggs. They look just like the real thing!