German-style Filled Breakfast Crepes
1 egg equivalent
1 cup flour
3 cups soy milk
3 tablespoon maple syrup (or other sweetener)
1/2 teaspoon vanilla
margarine for the pan (approx. 1/2 cup)
filling (choose any of the following): assorted jams, jellies or preserves, fresh berries or thinly sliced fruit with soy yogurt
Put all ingredients except margarine into a blender or large bowl. Blend well using lowest setting on blender, or whisking vigorously by hand. The mixture should be quite runny. Add either more soy milk or flour to reach this consistency.
Heat one or two large frying pans to medium-high (two at a time makes the job twice as fast, and non-stick pans make the job easier). Using about a teaspoon of margarine to coat the pan at all times, pour the batter into the pan until it reaches the edges (these are intended to be large crepes).
Watch carefully -- when the edges are slightly golden, flip the crepe and cook the other side. Crepes should be cooked until golden, not too brown. Pile them on an oven-proof plate in the oven (set on low) until ready to serve.
You can get a second batch started once you've gotten most of the first batch cooking.
These crepes are served with an assortment of fillings so that you can choose a different filling for each one, or mix and match. Put a crepe on your plate and just dollop some filling onto it, spreading it around a little. Then roll it up with your fork like a log and sprinkle with cinnamon if you like before cutting into it.
These can be served warm or cold. They save well in the fridge if covered.