Whole Wheat Crepes

This recipe makes 5-6 crepes.

• 1 cup rice milk
• 3/4 cups whole wheat pastry flour
• 2 egg whites
• cinnamon to taste
• nutmeg to taste

In a mixing bowl, whip the milk and egg whites. Add flour and the spices and mix together well. Batter should be thin.

Heat a lightly-greased (I just melt a little bit of vegan butter into the pan) medium skillet or crepe pan over medium heat. The pan is ready when a drop of water dropped in the pan dances on the surface.

For each crepe, use 3 Tablespoons of batter. Immediately swirl the pan gently to distribute the batter in a very thin layer. Cook the crepe until the surface appears dry -- about 1 minute.

Fill crepes with your favorite filling. I use blueberries, cherries, all natural fruit spreads, or I eat them plain. I generally top them with pure maple syrup.

Roll and enjoy!