Crepes - Makes 14-18

The hardest part is the time spent cooking them up one-by-one; other than that, just try to make sure the pan doesn't get too hot and burn the crepes (I usually just remove the pan from the stove for a few seconds). Most efficiently done if you have two nonstick pans.

INGREDIENTS

• 2 cups soy or almond milk, room temperature; OR 1 1/3 cup milk (whole, 2%, any)
• ¼ tsp salt
• 1 tbsp sugar
• 3 tbsp unsalted butter or coconut oil, melted
• 3 large eggs
• 1 cup all-purpose flour; OR 1.5 cup whole wheat flour
• Nonstick vegetable oil spray (highly recommended if your non-stick has scratches; butter works okay)

EQUIPMENT

Medium non-stick pan (small is ok; large makes very thin crepes) - make sure it is NONSTICK.

Wax or parchment paper, OR paper towels

Optional: Blender

DIRECTIONS

1. Mix first 6 ingredients in blender until just smooth; cover batter and chill at least 15 min (up to 1 day)
2. Spray skillet with spray and heat over medium heat
3. Pour 1/8 cup (2 tbsp) batter into bottom of pan and swirl to coat.  Cook until edge of crepe is light brown (~1min).  Loosen edges gently with spatula. Carefully turn crepe over.
4. Cook until bottom begins to brown in spots (~30sec)
5. Transfer to plate and cover with paper towel or wax paper.  Repeat with remaining batter, spraying pan with oil spray as needed and covering each finished crepe with towel