1 c. whole wheat pastry flour
1 c. unbleached white flour
1 tsp. Rumford baking powder
1/2 tsp. salt
1/3 c. soy milk powder
3 Tbsp. unsweetened applesauce
3 c. water

1. Combine all ingredients and beat very well by hand. Let batter stand for about 10 minutes.
2. Heat a 9-inch skillet and spray with vegetable oil spray. Pour 1/4 c. batter into pan and immediately tilt and rotate pan so batter forms an even layer over the entire bottom of pan.
3. Cook over medium-high heat until the top starts to dry up and edges loosen. Slide pancake turner under the crepe, flip over and cook the other side.
4. Cool on wire rack. Put your favorite fruit filling in the crepe and roll it up. Top with non-dairy whipped topping and fresh fruit.

1 lb. firm water-packed tofu, drained and rinsed
1 12.3-oz. package Mori-Nu tofu, firm or extra firm
1/4 c. nutritional yeast
1 1/2 Tbsp. imitation chicken seasoning
2 tsp. imitation beef seasoning
1 tsp. Vege-Sal, or other vegetable seasoning
1/4 tsp. garlic powder
1 4.5-oz. can green chilies
1 c. green onions, chopped
3 large potatoes, cooked, cooled and diced
10 9-inch crepes

1. Crumble both kinds of tofu into a mixing bowl. Add yeast, seasonings, and green chilies. Set aside.
2. Sauté 1 cup chopped green onions in water until water is gone. Mix in seasoned tofu and simmer
approximately 15-20 minutes.
3. Serve wrapped in crepes with your favorite savory toppings, such as Tofutti Better than Sour Cream, diced fresh tomatoes, guacamole, soy cheese, salsa, sliced black olives or shredded lettuce.

Yield: Ten 9-inch crepes

I love to serve these crepes for a brunch meal, especially when I have a lot of guests. I serve them buffet style, letting the guests make up their own. Add a potato dish and fresh fruit to complete the menu.

2 10-oz. packages frozen chopped spinach, thawed and drained
1 large onion, diced
2 10-oz packages mushrooms, sliced
1 Tbsp. margarine
1/2 c. Wondra flour
2 1/2 c. Better than Milk soy milk
1 8-oz. container Tofutti Better than Cream Cheese, Herb & Chive flavor
1 tsp. salt
1 tsp. onion powder
12 9-inch crepes

1. Sauté onion in 2 Tbsp. margarine until clear. Add diced fresh mushrooms, continue cooking until mushrooms are tender, about 4 minutes. Add frozen spinach.
2. Combine Wondra flour and Better than Milk in a shaker container. Shake until mixed well. Add to spinach mixture.
3. Add Better than Cream Cheese and cook until completely melted. Fill each crepe with 1/2 c. filling mixture, roll and place seam side down on platter.

Yield: 12 9-inch crepes

1 c. whole wheat pastry flour
1 c. unbleached white flour
1 tsp. Rumford Baking powder
1/2 tsp. salt
1/3 c. soy milk powder
3 Tbsp. unsweetened applesauce
3 c. water

FILLING:
4 c. frozen blueberries
1 c. pure grape juice
1/4 c. pure maple syrup
1/4 c. cornstarch
1/4 c. cold water

1. Combine all ingredients and beat very well by hand. Let batter stand for about 10 minutes.
2. Heat a 9-inch skillet and spray with vegetable oil spray. Pour 1/4 c. batter into pan and immediately tilt and rotate pan so batter forms an even layer over the entire bottom of pan.
3. Cook over medium-high heat until the top starts to dry up and edges loosen. Slide pancake turner under the crepe, flip over and cook the other side. Cool on wire rack.
4. For filling, heat grape juice, maple syrup and frozen blueberries in a saucepan and bring to a boil. Mix 1/4 cup cornstarch with 1/4 cup water. Using a wire whisk, stir into boiling blueberry mixture. Stir until thickened.
5. Place filling in crepe and roll up. Top with non-dairy whipped topping. Garnish with fresh fruit

1 container Mori-Nu tofu, or 14 oz. water-packed tofu, drained, firm or extra firm
2 1/2 c. yellow corn, frozen or fresh
3 c. cooked rice
1 can black beans, rinsed and drained
1 Tbsp. Thai chili sauce
1 1/2 Tbsp. olive oil
1 medium Poblano pepper, diced
1 medium red pepper, diced
4 medium sweet onions, diced
1 Tbsp. cumin
1 Tbsp. chili powder
18 9-inch crepes

1. Cook rice according to directions. Set aside to cool.
2. In large saucepan, sauté corn in the olive oil until lightly browned. Add peppers, onions, and seasonings.
3. Continue to cook until the corn is a little blackened. Remove from heat.
4. Gently stir in cooled rice and the black beans. Put about 1/2 cup of the mixture in the middle of a 9-inch crepe.
5. Roll up and place seam side down on platter. After you have filled all the crepes, pour the Zesty Tomato Sauce over the middle of each one.
6. Garnish with Tofutti Sour Supreme and chopped fresh basil or parsley.

Yield: 18 crepe

2 14-1/2 oz. cans chili-style chunky tomatoes
1 15-oz. can tomato sauce
1 20 -oz. jar picante sauce or salsa

Pour all ingredients into a medium saucepan. Cook until well heated. Remove from heat and pour over baked tortillas or prepared crepes.

2 Tbsp. olive oil
1 medium onion, diced or cut into fine slivers
3 cloves fresh garlic, finely minced
2 Tbsp. curry powder
1 Tbsp. ground cumin
1 c. mushrooms, finely diced
1 c. canned tomatoes, finely diced
1 c. water
3 vegetarian chicken bouillon cubes
1 Tbsp. parsley
1 Tbsp. lemon juice
1 Tbsp. honey
3 Tbsp. apricot jam
3 Tbsp. currants or raisins
1 c. raw potatoes, finely diced
1 c. cooked garbanzo beans
1/2 c. corn
1/2 c. fresh or frozen green peas
pinch of cayenne pepper, or to taste
6 c. cooked Basmati rice
12 9-inch crepes if desired

1. Heat the olive oil in a large heavy skillet over medium heat. Add the onion and garlic and sauté until onions are clear, about ten minutes.
2. Add the curry powder and ground cumin. Stir and sauté the vegetables and seasonings for an additional 10 minutes to blend and mellow the flavors.
3. Add the rest of the ingredients except the rice and crepes and let simmer for 30 minutes, or until potatoes are tender.
4. Remove 1 1/2 cups of the mixture, place in blender or food processor and process until smooth. Return the mixture to the saucepan. Stir and simmer for an additional 15 minutes.
5. Serve over Basmati rice or fill crepes with 1/2 cup rice topped with 1/2 cup curry mixture. Roll up crepes and place seam-side down on plate.
6. Garnish with Tofutti Sour Supreme.

Yield: 12 half-cup servings curry or enough filling for 12 9-inch crepes.