Wheat, Sugar and Gluten-free Crêpes

Description
Always check the ingredients to make sure the product is vegan.

Ingredients

 * ¾ cup(s) each of teff and garbanzo flour
 * 1½ cup(s) unsweetened soya milk
 * crepes, whole wheat ( required ) :
 * 1½ cup(s) whole wheat pastry flour
 * 1½ cup(s) soya milk
 * ½ teaspoon(s) baking powder
 * ½ teaspoon(s) baking soda
 * ¼ teaspoon(s) salt
 * 2 tablespoon(s) canola oil

Directions

 * 1) Follow the same directions as for the whole wheat crepes.
 * 2) 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.
 * 3) It's important to use either a non-stick pan, or a very well-seasoned pan and a little oil.
 * 4) It should be heated evenly on medium (so that a drop of water evaporates quickly) before you begin cooking the crepes.
 * 5) Mix together all ingredients.
 * 6) You will need to add more soy milk to the batter, testing, as you go along, to get it to the right thickness.
 * 7) This takes some experimenting.
 * 8) It could take up to another cup.
 * 9) Your first crepe will probably not be so good.
 * 10) Keep going!.
 * 11) Add ½ - ¾ of a cup of batter to the pan, quickly swirling it around so it covers the bottom.
 * 12) Cook until small holes form and the top looks dry.
 * 13) Loosen edges and flip, cooking a little while longer on the other side.
 * 14) The crepe should be golden-brown on both sides, and cooked through.
 * 15) Stack crepes on a tea towel as you cook.
 * 16) They store and reheat well.
 * 17) Unlike non-vegan crepe batter, this batter does not keep, and should be used immediately.