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French Crepes
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French Crepes

 

  • 1 1/2 c. water
  • 1/4 c. raw cashew nuts (may use 1 1/2 c. soy milk instead of water and cashew nuts)
  • 1/2 c. quick oats
  • 1/2 c. brown rice flour
  • 1 tbsp. apple juice concentrate or 1/2 tbsp. honey
  • 1/2 tsp. salt
  • 1/2 c. tofu (opt.) makes the crepes richer and more tender

 

  1. Blend ingredients together about 1 minute.
  2. Lift preheated nonstick skillet from burner and pour ¼ c. portion, tipping in a circular motion so crepe flows larger and thin.
  3. Use medium-high temperature until dry on top (about 1 minute), then loosen gently with spatula and turn, cooking the other side for about 30 seconds.
  4. Stack finished crepes on a flat plate and cover with a cloth to keep warm.

NOTE: You can make these ahead and refrigerate, wrapping a plate of stacked crepes in a plastic bag. Warm in a microwave before serving.