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Title: Dessert Crepes

3 t Ener-G egg replacer
4 T water
1 C vegan milk
2 t canola oil or margarine
1 T vanilla extract
3/4 C plus 1 tablespoon all purpose flour
1 t granulated sugar
1/4 t ground nutmeg
0 - pinch of salt

In a food processor, whip the egg replacer and water together until creamy, at least 2 minutes. add the vegan milk, margarine, and vanilla, and blend until thoroughly combined. Add the flour, sugar, nutmeg, and salt. Mix until the batter is the consistency of heavy cream, about 1 minute. Pour the batter into a medium-size bowl.

At this point, the batter can be covered and refrigerated for up to 2 days. Bring it to room temperature before continuing with the recipe.

Cook the crepes.

From Joy of Vegan Baking
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