1/3 cup whole wheat pastry flour
2/3 cup water or soy milk
non-stick 6 or 10 inch skillet
Bananas and chocolate powder (optional)
Frozen banana slices (also optional)
Blend the flour and water in a cuisinart and let sit for 5 minutes.
Meanwhile, heat the skillet until very hot. You don't need to use any oil.
Reblend the batter and pour onto the heated skillet with one hand while the other hand moves the skillet in a circular motion to coat the entire bottom. Pour any remaining batter back into the batter bowl, but make sure the entire bottom is coated. Heat on one side until you can loosen the sides of the crepe with a fork, and the sides shrink in a little. Either with a flick of the wrist (for brave, seasoned crepe makers) or by sliding the crepe onto a plate, then flipping back into the pan, cook the other side for several seconds (not as long as the first side). Fill crepes with the most beautiful side down so it will be visible when rolled. (The side that is heated first is the most beautiful side.)
You can stack the cooked crepes on top of each other on a plate in a warm oven until the rest are made. Remember to quickly pulse the batter before each crepe becuase some settling will occurr.
These are delicious with banana and chocolate sauce for dessert crepes. (Blend bananas with chocolate powder in cuisinart for sauce.) Put frozen banana slices inside crepe and drizzle with the sauce. Kids love these and they don't have any vegan sugar or fat at all!