Vegan Crepes (4 servings) 1 and 1/2 cups soy milk 1 cup unbleached flour 4 ounces (about 1/2 cup) medium-firm regular tofu 1/4 cup soy or chickpea flour 1 Tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon turmeric a few gratings of nutmeg This recipe makes about a dozen crepes. Place all ingredients in a blender or food processor and pulse until smooth. Heat a medium-sized (8-inch works well) non-stick skillet over medium-high heat. Wipe the surface lightly with canola oil before making each crepe. Dollop about 3 Tablespoons of batter per crepe onto the pan and immediately start rolling and tilting the pan until the batter evenly covers the bottom. Cook for just a few seconds or until the top looks dry. Carefully loosen the crepe with a spatula and flip it over. After a few seconds the other side should be dry. Fold into quarters or roll like a jellyroll and place on a plate (or leave them flat if you are going to stack them with filling). If you are going to use the crepes shortly, cover them with a clean tea towel. Note: If making the crepes for a savory application, omit the sugar and nutmeg. These crepes can be frozen and served later. Just let them cool before storing in an air-tight container. Use wax paper between the crepes to prevent sticking. Mr Breakfast would like to thank rodgerj for this recipe. Recipe number 2765. Submitted 2/23/2010.