• 8 oz. silken tofu
• 3 cups water
• 2 cups brown rice flour
• ¼ cup raw cashews
• 1 Tab. apple juice concentrate
• ½ tsp. salt

• Blend all ingredients in blender until smooth.
• Pour ¼ cup portions onto a pre-heated non-stick griddle, or pour in 1 cup portions for larger crepes, spreading the batter into a 10-inch circle with
  the bottom of the dipper.
• Cook until well browned on the bottom and dry on the top.

Hint: These take awhile to cook, so be patient, and just slip a spatula around the sides to loosen, then flip. You can make a few ahead and keep warm in the oven. Try to make them thin, but don’t add any more water or they will be gummy.

These taste wonderful with Strawberry Filling or you can put Scrambled Tofu into them for a breakfast on the go!!

Hint: Brown rice flour and raw cashews can be found in the natural food stores in the refrigerated section. Make sure to rinse your cashews well with hot water first before using.