Crêpes

This is a basic sweet crêpe recipe. However, crepes can also be used in savory dishes such as manicotti (fill with ragu and cover with tomato sauce). If you are making a savory dish leave out the sugar when preparing the crêpe.

1/2 cup all-purpose flour
1/2 cup dairy free milk
1/4 lukewarm water
2 eggs
2 tablespoons butter replacement, melted and cooled
1 1/2 tablespoons sugar
1 pinch salt

The best way to prepare this batter is either with a blender or a stick blender. Simply place all the ingredients in a bowl or blender and blend until the mixture is smooth. When the batter is done it should lightly coat the back of the spoon.

Now, take your batter and either leave at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.

When you're ready to make the crêpes, spray a non-stick pan and heat on medium. Ladle the batter in the pan and quickly swirl the pan to make sure the pan is evenly coated. Cook for about 30 seconds and carefully flip and cook for an additional 30 seconds. Remove onto a plate and continue with the remaining batter. You will probably end up throwing away the first one or two while you get your pan to the perfect heat. This is absolutely not something you want to try for the first time when you're having guests over.