Part 27 (1/2)

cup water

cup buckwheat flour

cup all-purpose flour

cup chickpea flour

1 tablespoon arrowroot flour

teaspoon salt

To prepare the crepes: Nonstick cooking spray

Softened nonhydrogenated vegan margarine

COMBINE THE soy milk, water, flour(s), arrowroot, and salt in a food processor or blender. If making sweet crepes or any of the variations, then add sugar and flavorings, too. Blend for a few seconds, sc.r.a.ping the sides of the blender once, until everything is smooth. The batter will be very thin. Pour into an airtight container, cover, and chill in the refrigerator for at least an hour, or as long as overnight. When ready to cook the crepes, briefly stir the batter if the ingredients have separated.

Over medium-high heat, heat a 9- to 10-inch crepe pan or a heavy skillet. The pan is ready when a few drops of water flicked into it sizzle. Spray with non-stick cooking spray, dab a silicone brush into softened margarine, and brush along the bottom and sides of pan.

A few items that will make your crepe-making experience all the easier: a silicone basting brush (that can withstand contact with a hot pan), non-stick cooking spray, a crumpled paper towel for wiping the crepe pan or skillet, and a long, thin spatula (like the kind used to frost cakes).

The buckwheat crepe batter is somewhat more viscous and difficult to work with than the wheat batter is. We recommend making the wheat crepes a few times and getting the hang of 'em before trying your hand at the buckwheat batter.

Once cooked and stacked, a batch of well-wrapped crepes can keep in the fridge for a little over a week. Have some on hand for fun weekday breakfasts or simple, fun, quick dinners. To reheat cooked crepes, simply heat your crepe pan, brush with a little margarine or a spray of nonstick cooking spray, and cook the crepes for about 30 seconds each side. Flip just once.

Ladle to cup (use the bigger amount for a bigger pan) into the center of the pan. The batter should sizzle when it hits the pan. Holding the pan firmly by the handle, use your wrist to tilt the pan in a circular motion so that the batter spreads in a thin layer across the bottom. Continue to tilt the pan until the batter is fully spread and then sets.

Cook until the top of the crepe is dry, the center is bubbling, and the edges appear firm and lightly browned when gently lifted with the spatula, 1 to 1 minutes. Gently run the spatula under the crepe to loosen it, then carefully flip and cook on the other side for 30 seconds. Slide the crepe onto a regular-size dinner plate.

Brush a little more margarine onto the crepe pan for the next crepe; if the crepes start to stick to the pan, give it another spray of nonstick cooking spray. If bits of batter collect on the pan, or the pan seems too oily, quickly swirl a crumpled paper towel across the surface of the pan to remove the crumbs. Cook the rest of crepes, stacking one on top of another (often it's easiest just to slide the flipped crepe directly onto the stack). If not serving immediately, cover the entire batch with plastic wrap and store in the refrigerator.

Variations: Sweet Crepes: Add 2 tablespoons sugar.

Sweet Orange or Lemon Crepes: Add 1 teaspoon of finely grated orange or lemon zest and 2 tablespoons of sugar.

Whole Wheat Crepes: Subst.i.tute cup of whole wheat pastry flour for cup of the all-purpose flour, to add extra fiber and nutrients.

POTATO-MUSHROOM BLINTZES.

MAKES 8 TO 10 BLINTZES.

TIME: 45 MINUTES, NOT INCLUDING MAKING CREPES.

Blintzes are plump little packets of folded crepes stuffed with a sweet or savory filling. For your brunching pleasure, we present a hearty potato-mushroom filling, wrapped in your choice of a wheat or buckwheat crepe. Serve with any sauce you'd use for crepes, such as Mushroom Gravy (page 211) or any natural applesauce. These blintzes are also an exceptional choice for dinner served alongside a simple green salad. a.s.semble the blintzes the day before and they'll saute up crisp in mere minutes for a fun and filling meal.

1 recipe Savory Wheat or Buckwheat Crepes (page 77)

Softened nonhydrogenated vegan margarine for frying