Garbanzo Crepes

• egg substitute equivalent to 4 egg
• 1 cup water
• 1 cup low-fat buttermilk
• 12 teaspoon salt
• 12 teaspoon baking powder
• 2 cups garbanzo flour
• 1 tablespoon olive oil

1. Combine all ingredients in a blender, and blend until very smooth.
2. Let the batter rest at room temperature 30 minutes to an hour.
3. When ready to use, blend the ingredients one more time.
4. Heat a well-seasoned crepe pan or small skillet over medium - low heat.
5. Coat with a vegetable oil cooking spray (I use olive oil in a Misto sprayer).
6. When the pan is hot, add about 1/4 cup crepe batter.
7. Tilt the pan, rotating so the batter is evenly distributed.
8. Cook until the crepe appears dry, then turn and cook on the opposite side.
9. Remove.
10. Spray the pan again, if needed, and repeat until all the batter has been used.
11. Lay the cooked crepes separately on a clean, lint-free towel until cooled.
12. Store crepes between sheets of wax paper or plastic wrap until ready to use.

egg substitute, water, lowfat buttermilk, salt, baking powder, garbanzo flour, olive oil

Taken from www.food.com/recipe/garbanzo-crepes-354387 (may not work)