Formerly The Ful-Mont Veg Group, Inc.
Changing the way people think and feel about food…
1/2 cup unbleached white flour
1/2 cup whole wheat pastry flour
1/4 cup soy flour (or alternate)
1/4 cup nutritional yeast (optional, but worth adding)
1/2 tsp. baking powder
1/2 tsp. salt
3 cups soymilk (or alternate)
Mix dry ingredients and make a well in middle. Pour
soymilk in and whisk together. Batter will be thin. Heat 10” nonstick
pan or oiled skillet over medium heat. Pour in 1/3 cup of batter, roll
pan to allow batter to spread and cover bottom of pan. Cook ‘till crepe
browns underneath and starts to pull away from edge of pan. Carefully
flip over and brown on other side. You may want to store cooked crepes
in a 200 degree oven until all batter has been used. Serve with a
variety of fillings, including vegan margarine, dairy-free ricotta cheez,
fruit, nuts, and pure maple syrup. Serve hot.
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