This batter is very versatile. I usually triple the recipe and refrigerate for several mornings worth of fresh crepes. The cooked crepes are freezable as well. Fill with yogurt and berries, your favorite dessert or savory filling, or just nosh on them plain with your morning coffee.
- 1 cup vanilla coconut milk
- 2 eggs
- 2/3 cup flour
- 1 ½ tsp. melted butter
- pinch of salt
- In a large bowl combine all ingredients and blend with an immersion blender (or just put into a regular blender!). Cover and place in refrigerator for 1 hour (or overnight).
- Heat a skillet (I use this spectacular pancake/crepe skillet that is heavy and magnificent) over medium heat, and brush with oil. Pour crepe batter onto pan, and spreading the batter by tilting the pan until it is completely coated. Cook until golden brown, flipping once. No need to oil the pan again, but repeat with remaining batter.