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Category: Recipes

French Crepes

Ingredients:

1½ cups water

¼ cup raw cashew nuts (may use 1½ cups soy milk instead of water and cashew nuts)

½ cup quick oats

½ cup whole wheat or brown rice flour

1 tablespoon apple juice concentrate or ½ tablespoon honey

½ teaspoon salt

½ cup tofu (optional) (makes the crepes richer and more tender)

Directions:

Blend ingredients together about 1 minute,

Lift preheated oiled skillet from burner and pour ¼ cup portion, tipping in a circular motion so crepe flows large and thin. 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. Stack finished crepes on a flat plate and cover with a cloth to keep warm.

You can make these ahead and refrigerate, wrapping a plate of stacked crepes in a plastic bag.

Warm in microwave before serving.

Serving Tip: Place a thin layer of sugarless jam on crepe and then spread across the middle a spoonful of Whipped Topping.

~Makes 12 crepes

Dutch Apple Pie

Do you remember the wonderful smell of an apple pie baking in the oven when you came home from school? This pie also fills the house with the aroma of toasted nuts and coconut – an experience that will make homecoming a top priority to your family. The coconut in this crust makes it light – in both color and texture

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