cant believe these are vegan crepes!
1 and 1/2 cups soymilk
1 cup unbleached flour or whole wheat pastry flour
1/2 cup medium-firm regular tofu OR extra-firm SILKEN tofu
1/4 cup soy or chickpea flour
1 tablespoon sugar or 2 for dessert crepes
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon turmeric (It's ok without. I never use it.)
Blend all ingredients in a food processor or blender until very smooth. I have found that they usually need about another 1/4 cup of water or else they wont move when trying to cover the pan with the batter. They donâ€™t have to rest so you can eat them quicker! Heat a non-stick 8" skillet over medium-high heat and wipe it lightly with oil before making each crepe. Use about 3 tablespoons of batter per crepe after making each crepe you need to stir or blend the batter. rolling and tilting the pan until it evenly covers the bottom. Cook for a few seconds, or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry.