Dairy Free Crepe

Traditionally, crepes are prepared with milk and butter, but this recipe does away with both and yet still comes out fabulous!

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   1. In a medium bowl, combine the flours and salt. Whisk in the eggs and 1/3 cup of the soymilk, mixing until there are lumps in the batter. Whisk the soymilk into the batter, 1/3 cup at a time, until the batter resembles a thick cream. Let the batter rest for 1 hour in the refrigerator.
   
   2. Heat a small to medium frying pan over medium heat. Once hot, brush a small amount of oil or dairy-free soy margarine on the surface of the pan. Using a ¼ cup scoop or small ladle, add about 3 T. of batter to the pan, rotating the pan to distribute the batter evenly over the pan. Cook the crepe for about 2 minutes on the first side, or until the edges begin to brown slightly. Using a spatula or your fingers, flip the crepe and cook on the opposite side for 1 minute more. Transfer the crepe to a plate and cover loosely with a paper towel to keep warm while you make the rest of the crepes. Serve warm or at room temperature with syrup or fillings of your choice.