French Crepes

by | Jan 2, 2018 | Breakfasts


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)


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