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Curried Veggie Crepes




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Origins Unknown



List of Ingredients




1 cup Almond Milk
3 Tbs. unsweetened Coconut Milk
1 1/2 tsp. Egg Substitute OR 1 ½ Tbs. Agar Agar flakes (seaweed gel,
found in your health food store)
1/3 cup Water
1 Tbs. Olive Oil
1/2 tsp. Turmeric
1/4 tsp. Curry Powder
Dash of Cinnamon
1 cup all-purpose GF Flour Blend
1/2 tsp. Salt (optional)


Recipe



In a bowl, whisk together the almond milk, coconut milk, egg substitute or agar flakes, water, oil, turmeric, curry, and cinnamon.

Whisk in the flour and salt until there are no lumps left in the batter.

If using agar, you must use a food processor and process until smooth.

Use saran wrap to wrap over the bowl and refrigerate for at least a half an hour or up to one day.

Heat a small nonstick crepe pan or skillet over medium-low heat.
Gently stir batter to blend again.

Once the pan is hot, drop 2 Tbs. of crepe batter into the skillet.

Swirl the pan to coat the bottom evenly with the batter.

If the batter does not swirl easily you must add a little water to thin it down a bit.

Cook for about a minute or two or until the top appears dry.

Use a spatula to gently flip the crepe.

Cook for about a minute or two longer or until the bottom appears lightly browned and the crepe slides easily in the pan.

Move the crepe onto a plate or paper towel.

Once made, these crepes may be refrigerated or frozen for later use.