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
used with permission
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