Crepes are very thin unleavened pancakes. These are savory, to be filled with meat and sauce. Use them in Ham Manicotti. Some egg replacers can contain soy.

INGREDIENTS | YIELDS 12 crepes

• ½ cup superfine rice flour
• ⅓ cup potato-starch flour
• ¼ cup tapioca flour
• ½ teaspoon xanthan gum
• ⅛ teaspoon salt
• ¾ cup vegan egg replacer
• 1 tablespoon vegetable oil
• 5–8 tablespoons rice milk

1. In food processor or blender, combine all ingredients except rice milk; process or blend until smooth. Add enough rice milk to make a thin batter. Let stand 5 minutes.

2. Heat a nonstick 6″ skillet over medium heat. Brush with a bit of oil. Using a ½ cup measure, pour about ⅓ cup of the batter into the hot pan. Immediately lift and tilt the pan so the batter coats the bottom. Cook 2–3 minutes, or until crepe is set and slightly crisp; turn and cook for 30 seconds on second side.

3. As the crepes are finished, place on kitchen towels to cool. Do not stack the crepes or they will stick together. You can freeze these, separated by parchment paper or waxed paper, up to 2 months. To thaw, let stand at room temperature.

Calories: 76.48
Fat: 1.95 grams
Saturated Fat: 0.27 grams
Carbohydrates: 11.82 grams
Sodium: 58.68 mg