Place the aquafaba in a medium mixing bowl and blend with a hand mixer for 3 minutes or so until frothy. Add the Edensoy, sea salt, half the flour and mix again. Add remaining flour and mix. The batter should be on the thin side like watered down pancake batter. Adjust the batter as needed by adding a little more flour or liquid to desire thickness.
Lightly oil a cast iron pancake griddle and heat over medium heat. When hot, pour 1/4 cup of batter onto the griddle. Quickly pick the griddle up and swirl the pan around to spread the batter into a thin layer. Cook until bubbles form and edges start to curl a bit. Gently flip the crepe and cook several seconds. Each crepe takes about 2 minutes or so to cook. Repeat, adding a little more oil as needed, until all crepes have been made. Fill the crepes with desired fruit or cooked vegetable filling, roll up, and serve.
Filling ideas: Try spreading Eden Apple, Grape or Apple Cherry or Cherry Butter on with Eden Tahini or your favorite nut butter and fresh fruit. Fill wiith fresh berries, cooked fruit, fruit preserves, fried apple slices, and peanut butter and jelly. Sautéed vegetables also make a nice savory filling. Substiute whole grain buckwheat flour for whole wheat flour for gluten free crepes.
Yields: 8 crepes
Per serving - 71 calories, 1 g fat (15% calories from fat), 3 g protein, 12 g carbohydrate, 2 g fiber, 0 mg cholesterol, 52 mg sodium