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1 C flour
1 1/2 C milk for dairy / soy milk for pareve
1 t vegetable oil
1/4 t salt
Throughly mix all of the ingredients. Chill for around an hour - this will help the consistency of the batter.
Place a mid-sized skillet over medium heat. Spray with non-stick cooking spray and spoon on 1/4 C of batter, or enough to coat pan after tilting pan to thinly cover the whole surface. Once edges are translucent and kinda crispy, flip over with spatula. After a little bit longer, slide off crêpe onto a plate. Place sheets of wax paper in between layers of crêpes.
You can then fill the crepes with spinach, chicken breast and the following recipe for a pareve cream of muchroom sauce for a delicious dinner!
Cream of Mushroom Ingredients:
4 T pareve margarine
1/4 c chopped mushroom
1 tablespoon chopped onion
3 T flour
1/2 tsp salt
1/2 tsp pepper
1 1/4 c soymilk
Melt 1 tbsp margarine and sauté vegetables lightly. Remove from pan. Melt 3 tbsp margarine. Whisk in 3 tbsp flour and seasonings. Cook for about one minute, stirring frequently. Slowly add hot soy milk, stirring with a whisk to prevent lumps. Cook until thick, stirring constantly.