These paper-thin crepes can be made ahead of time and refrigerated for a morning snack. Or, place a thin layer of sugarless jam on the crepe, roll it up, and drizzle with maple syrup for dessert.
- Blend ingredients together about 1 minute.
Lift preheated nonstick skillet from burner and pour 1/4 cup of mixture, tipping in a circular motion so crepe flows large and thin.
- Use medium-high temperature until crepe is dry on top (about 1 minute), then loosen gently with a spatula and turn, cooking the other side for about 30 seconds.
- Stack finished crepes on a flat plate and cover with a cloth to keep warm.
Ready: in about 15 minutes
Makes: 12 crepes