Crepes sans Eggs

Author: Heather Leno
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.