How to make it

  • In a blender, combine all of the ingredients and pulse for 10 seconds.
  • (Optional) Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
  • Heat a small non-stick pan over medium-high.
  • Coat with butter.
  • Pour about an ounce of batter into the center of the pan and immediately swirl to spread evenly.
  • Cook for 30 seconds or until edges look dry, and flip.
  • Cook for another 10-30 seconds then remove to cutting board to cool.
  • Continue with rest of batter.
  • After they have cooled you can stack and store in sealable plastic bags in fridge for several days or freezer for 2 months.

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