Gluten, Dairy, Sugar & Egg Free Crepes (6 servings) 1 and 1/2 teaspoons Ener-G egg substitute 2 Tablespoons warm water 3/4 cup rice or soy milk 2 Tablespoons Arrowroot powder 1 teaspoon double-acting baking powder 1 Tablespoon oil 1/2 cup Teff flour 2 teaspoons Splenda or sugar 1 Tablespoon cocoa or carob powder (optional) In mixing bowl, blend the Arrowroot powder, baking powder, Teff flour, sugar, and Cocoa (or Carob) Powder and set it aside. In separate, mixing bowl, add Ener-G egg substitute powder and T tablespoons warm water into mixing bowl. Stir until mixture is fully combined. Beat mixture with electric mixer until foamy. Add in the milk and oil and beat until thoroughly combined. Add the dry ingredients to the wet ingredients and beat with electric mixer until mixture is smooth and creamy. HINT: For best results, use the crepe batter immediately after it is prepared. Spray a 10-inch skillet with non-stick cooking spray and heat over medium high heat on stove top. Pour about 2 tablespoons of batter into center of pan and swirl it around to form a round crepe. When the bubbles forming on top of the crepe all burst, flip the crepe over and cook for about 1-2 minutes. HINT: TO MAKE FOOD WRAP CREPES - Omit the sweetener and cocoa, and ADD 1/8 teaspoon salt instead. If desired, blend in herbs or spices of choice (garlic powder, chives, chili powder, etc.) This recipe uses Teff flour which has a nutty flavor that works really well with chocolate. Mr Breakfast would like to thank jnoderer for this recipe. Recipe number 2337. Submitted 6/20/2008.