CREPES

Ingredients: 1/2 cup unbleached white flour * 1/2 cup whole wheat pastry flour * 1/4 cup soy flour * 1/4 cup nutritional yeast (optional) * 1/2 teaspoon full baking powder * 1/2 teaspoon full salt * 3 cup soy milk

Method: Mix dry ingredients and make a well in the middle. Pour in soy milk and whip together. Batter should be very thin. Heat nonstick crepe pan over moderate heat. Pour in about 1/3 cup of batter, tilting and moving the pan so that batter covers the bottom of pan with a thin coating. Cook until it is browned underneath and starts to pull away from the edge of pan. Carefully flip it over and brown on other side. Serve hot and also enjoy these crepes as a base for sweet fillings and sauces. Try them spread with jelly or applesauce or filled with Southwest Scrambles. You can even use them in place of noodles for manicotti.

Per Crepe: Calories 85, Protein 5 grams, Fat 2 grams, Carbohydrates 12 grams, Calcium 35 grams, Fiber 2 grams, Sodium 152 mg.

Yield: 9 persons

MANGO MANIA

Ingredients:1 cup mango puree (sweet) * 1 tablespoon sugar * 11/2 cup Milk (cold) * 1 tablespoon desiccated coconut * 5-6 pieces Raisins * 2 tablespoon Orange Syrup * 1/4 cup Fresh cream * 1 tablespoon Kewra essence * 5-6 pieces Cashew nuts * 2 tablespoon rose syrup 

For Garnishing: Few Colorful dry cherries

Method: Churn mango puree, orange syrup, sugar and cream in a churner. Now, add milk and kewra essence in it as well as churn again. Pour it in 2 tall glasses. Pour little rose syrup over it. Sprinkle desiccated coconut and top with cashew nut, raisins and cherries. Serve immediately and enjoy.

Preparation time: 10 minutes

Yield:2