Ingredients

• 3 eggs
• 2/3 cup almond milk
• 2 tablespoons butter, melted
• 1/3 cup whole wheat flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 teaspoon sugar, unrefined

Instructions

1. Prep a crepe pan by brushing it with butter or coconut oil.

2. In a blender (I use my 1964 Vitamix) mix all wet ingredients together.

3. Add flour and mix until blended. Batter will be thin. It thickens upon standing, but if you use the "swirl" method described below it doesn't matter if it's thin. You CAN add another tsp-tbs flour, but you want that eggy consistency to stand out.

4. If you have time, let the batter sit, covered, and go out for a run.

5. If not, heat up your crepe pan. You will know it's ready if a drop of water "dances" in the pan. The pan must be hot.

6. Put in a bit less than a 1/4 cup batter and swirl it slowly around in the crepe pan until it's evenly coated and stops swirling.

7. Cook on med-high heat for 1 minute.

8. Flip with a spatula (rubber) and cook an additional 30 seconds.

9. Drop onto warm plate.

10. Serve with fresh berries, bananas, creme fresche, etc.

11. For savory crepes just omit the vanilla and sugar.