About the Recipe
I really enjoy making these crepes and eating them with a variety of fillings. I love how you control how much of what goes into the crepe. You can also store them being refrigerating or freezing leftover crepes.
1 Cup Flour
2 Large Eggs
2 Tablespoons Oil (Canola)
1 and 1/3 Cup Milk (almond or regular)
1 Teaspoon Vanilla
1-2 Tablesoons Sugar or Stevia (optional)
Combine all ingredients in blender or bowl until their are no lumps. (I prefer a Ninja blender.)
Heat a 8-10 inch non-stick skillet on medium high. Once warmed hold the pan with one hand and pour with your other hand batter to coat bottom of pan in twisting motion to fill the bottom of the pan in a thin layer of batter. I don't measure an exact amount but just pour slowly to see if it's even.
Cook crepe for about 20-30 seconds until bubbling and it dries a little on surface and underside is cooked and golden using a spatula to check. Then flip to the other side to cook for 20-30 seconds until golden in color.
Repeat process until crepes are finished. Proceed to then use either sweet (fruit, creams, nut butters, syrup, honey, etc) or savory (pesto, meats, cheeses, veggies) filled into each crepe then either fold or roll.