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Crepes, wheat sugar and gluten free

Ingredients: 160/409 Pound(s) each of teff and garbanzo flour 3/8 Quart(s) unsweetened soy milk Directions: follow the same directions as for the whole wheat crepes. these crepes will be slightly thicker, darker, (teff flour is grey-brown in color) and will not have the chance to brown as much because they cook a little faster. Comments: i made up this recipe to go with the whole wheat crepes, for a friend with some dietary restrictions. they are quite tasty. the recipe and directions are based on the whole wheat crepe recipe, with the following flour and soy milk substitutions:
crepes, whole wheat 137/4377 Quart(s) canola oil 87/2000 Ounce(s) salt 27/5000 Pound(s) baking soda 869/10000 Ounce(s) baking powder 3/8 Quart(s) soy milk 151/193 Pound(s) whole wheat pastry flour Directions: it's important to use either a non-stick pan, or a very well-seasoned pan and a little oil. it should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crepes. mix together all ingredients. you will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness. this takes some experimenting...it could take up to another cup. your first crepe will probably not be so good. keep going! add 1/2 - 3/4 of a cup of batter to the pan, quickly swirling it around so it covers the bottom. cook until small holes form and the top looks dry. loosen edges and flip, cooking a little while longer on the other side. the crepe should be golden-brown on both sides, and cooked through. stack crepes on a tea towel as you cook. they store and reheat well. unlike non-vegan crepe batter, this batter does not keep, and should be used immediately.
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