Crepes sans Eggs

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Crepes are a very versatile item and can be used to make dishes for any meal of the day.  Our family has enjoyed this vegan version for 30 years.  Although eggless and crepe do not seem to go together, this batter of milk and grains makes very tasty crepes for all occasions.  

One fun way to eat them is  with banana slices rolled up in the crepe and topped with strawberry or blueberry sauce and coconut whipped cream.  

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For a savory breakfast, they are also delicious filled with a seasoned mushroom and soy sour cream mixture that has a light sauce or gravy spooned on top.  A breakfast treat is to fill them with scrambled tofu, some minced veggies and your favorite sauce or mayo which also makes a simple supper meal.

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Crepes sans Eggs

Servings – 8-10 crepes.... (5-6" each)
Prep Time – 5 minutes
Cook Time – 20-25 minutes
Ingredients:

1 1/2 cups soy or almond milk* 

1/2 cup rolled oats

1/2 cup  white whole-wheat flour—other flours will also work

1 tbsp oil, for an oil-free version see Sweet Banana Crepes

1/4 teas salt

Instructions:
  1. Combine in blender and Blend until smooth and creamy.
  2. Heat nonstick skillet to medium/medium-low.—droplets of water will dance on skillet surface when it is heated sufficiently.  Do not use oil as you would with pancakes.  If pan needs it, just temper with a bit of oil and remove with a paper towel.
  3. Pour 2-3 tablespoons of batter onto heated skillet, and Immediately roll pan in a circular motion to spread batter evenly.  Add additional milk as needed to keep batter the consistency of cream for pouring. Reblend briefly.
  4. Cook until bubbles form and edges brown.
  5. Carefully Turn crepe and cook other side.—they will tend to pull apart if you turn them too soon.
Notes:

*Soy milk works the best, but if you have an allergy to soy, almond milk is a close second.  Rice milk does not do well with this recipe.