Makes 3 servings (1 crepe each) 
This basic recipe can be jazzed up with all kinds of toppings and/or fillings. For a bright morning pick-me-up, top with fresh fruit and a spoonful of low-fat vanilla yogurt. For heartier fare, drizzle with warm maple syrup and sprinkle on some chopped nuts.
- 1/2 cup unbleached flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup soy flour
- 1/4 cup nutritional yeast (optional)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups soymilk
Mix the dry ingredients and make a well in the middle. Pour in the soymilk and whip together. The batter should be very thin. Heat a 10 inch nonstick crepe pan over moderate heat, and spray with nonstick spray. Pour in about 1/3 cup of the batter, tilting and moving the pan so that the batter covers the bottom of the pan with a thin coating. Cook until it is browned underneath and starts to pull away from the edge of the pan. Carefully flip it over and brown on the other side. Serve hot.
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