Vegan Crepes

2 "eggs" (use Ener-G Egg Replacer)
1 cup soymilk (vanilla or plain)
2 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla (omit if using vanilla soymilk)
2 tablespoon melted vegan margarine
1 cup flour

In a medium-to-large mixing bowl, prepare "eggs": mix according to Ener-G package directions. Beat thoroughly.

Mix in all ingredients except flour. Beat in flour last, making sure to get rid of all lumps.

NOTE: Do not "save batter for later". The Egg Replacer functions less like egg and more like nothing if you let it sit without cooking.

Heat a non-stick saute pan to medium heat. Using approximately 1/3 cup of batter, pour into pan, tilting and rotating to spread thinly. Cook until edges are set and the crepe can be easily peeled away from the pan with a spatula. Flip the crepe and cook through.

Stuff with desired fillings, or just smother in maple syrup and enjoy.

These provide a sweet base for breakfast, lunch, dinner, or dessert. Filling suggestions: Fresh fruit and vegan cream cheese, tofu mock egg scramble with vegan cheese, spinach, roasted red peppers, tofu feta, vegan chicken strips...