| and let sit for 5
minutes.
Meanwhile, heat the skillet until very hot. You don't need
to use any oil.
Reblend the batter and pour onto the heated skillet with
one hand while the other hand moves the skillet in a
circular motion to coat the entire bottom. Pour any
remaining batter back into the batter bowl, but make sure
the entire bottom is coated. Heat on one side until you
can loosen the sides of the crepe with a fork, and the
sides shrink in a little. Either with a flick of the wrist
(for brave, seasoned crepe makers) or by sliding the crepe
onto a plate, then flipping back into the pan, cook the
other side for several seconds (not as long as the first
side). Fill crepes with the most beautiful side down so it
will be visible when rolled. (The side that is heated
first is the most beautiful side.)
You can stack the cooked crepes on top of each other on a
plate in a warm oven until the rest are made. Remember to
quickly pulse the batter before each crepe becuase some
settling will occurr.
These are delicious with banana and chocolate sauce for
dessert crepes. (Blend bananas with chocolate powder in
cuisinart for sauce.) Put frozen banana slices inside
crepe and drizzle with the sauce. Kids love these and they
don't have any vegan sugar or fat at all!
Serves: 6
Preparation time: 20 min
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