Dairy Free French Crepes

1.5 cups of dairy free milk… I use ripple its a little thicker than other non-dairy milks, but have use oat, and coconut and just use less “milk.”

1 cup of flour

2 eggs

1 tbsp of coconut palm sugar(thats what I use but you can use whatever granulated sugar you want)

1 tbsp of oil

1 tsp of vanilla

**you want your batter to drip off the spoon, this a thin mix. If you pancakes are thick, you need to add more fluid. You should be able to swirl the mix into the pan to spread the crepe thin.

***a little extra vegetable oil to grease the pan as you cook

I either mix in a blender or use an electric beater to get a better bubbly texture. The batter should just pour, drip off your spoon fast not like thick pancake batter. My brother leaves the batter over night to sit in the fridge so the bubbles dissipate but I don’t have that kinda time. I let it sit from 10min to one hour depending on my time. If I’m in a rush I won’t even break out the blender, I will mix with a fork and its fine too. I pour the batter in a plastic cup for easier pours. I add my batter to a greased pan and shake/roll/swirl the pan around so the batter moves around to a very thin crepe. This takes practice but don’t be scared its so easy once you get going. I think it’s fun making failures for the first time. We call them happy messes. You can also use a spoon/spatula to push the batter out to the edges. It’s ready when the batter goes from a shiny top to dull. The pancakes are thin enough, I don’t need to flip them. Gently use you spatula to remove the crepe. They are delicate so this will take a gentle hand or more oil while cooking to remove. You can add your favorite fruits, coconut whipped cream, or simply powdered sugar.