1 1/2 Cups Soy milk (I used Kirkland, vanilla)
1/2 C Quick Oats
1/2 C Whole wheat or WW Pastry flour
1 tsp. honey
1/2 tsp. salt
1/2 Cup tofu (optional)
1 tsp. Vanilla extract or some orange rind
Blend everything till smooth and creamy.
Preheat your non-stick skillet. Lift the skillet and pour about 1/4 C into the hot pan while you roll the pan gently to cover the bottom with a thin layer of batter. Use medium-high temperature until the top is dry, takes about a minute, then loosen the edges gently with a spatula and turn, cook the other side for about a half minute. Stack your finished crepes on a flat plate and cover with a cloth to keep warm.
My mom and grandmother's would make stacks of crepes, and they disappeared quickly. When I had my plant food only (vegan) restaurant (Marline's Vegetable Patch 1984-1996) in downtown Sacramento, I experimented to make crepes without eggs and cow milk. Our guests, friends and my family love these. My son Jared had a birthday last week and of course he asked for a crepe breakfast. It is wonderful that local strawberries always come out the week of his birthday! We also love the crepes with our apricot or raspberry jam, but a bit of almond butter down the inside center is a must!!
Check out our other edibles for the best almond butter and soon you will see our excellent jams. We have incredible berry, raspberry, blueberry, strawberry, raspberry jams available already, we just don't have the pictures to post the photos, call us for the best homemade jams. Delivered to your doorstep-the jam, not the crepes yet.....maybe with amazon drones in a few years!! Can you imagine getting a meal you ordered online delivered by a drone in like 30 minutes!!!! Possible.