Crepe Batter

4 eggs

1c AP flour

2tb sugar

1c milk

1/4c water or espresso

2tb Butter, melted

Pinch of salt

(if making a double batch, use only 6 eggs)

Temper all ingredients for 30 minutes
Beat eggs first, or mix in blender.
Add remaining ingredients to blender or whisk until smooth.
Cover and allow to rest at room temperature for 30 minutes while the flour rests and hydrates.
Heat a nonstick pan over medium heat.
Using nonstick spray coat the pan.
Pour approx 1.5oz of batter into the pan and immediately swirl. Its all in the wrist.
Cook crepe until bubbly and set. Flip and continue cooking for 30 seconds.
Set aside and keep warm until eating.

Not Nutella

1.5c Sunflower seeds (soaked in water for a few hours or overnight) (alternatively toasted and peeled hazelnuts will yield Nutella)

1-2tsp vanilla extract

1/4c cocoa powder, unsweetened

1/4c powdered sugar ( or alternative sweetener, honey, maple syrup, adjust to taste)

1tb coconut oil

¼-1/2c sunflower soaking water, or milk

Pinch of salt

Drain sunflower seed from water. Save the water for thin the mixture later.
In a food processor or blender, alternate pulsing and scraping down the sides of the bowl until a paste or butter begins to form. This may take up to 5 minutes.
Add the remaining ingredients and continue to puree until smooth.
Season with salt and additional sweetener as desired.
Allow to cool and store in an airtight container refrigerated.

Additional Toppings (Sweet or Savory)

Jam or Jelly

Granulated Sugar & Lemon Wedges

Powdered Sugar

Cheese and Sliced Ham

Fresh Fruit (Raspberries, Strawberries, Blackberries)

Equipment List

Food Processor (substitute blender)

Nonstick pan or skillet + nonstick spray or extra butter

Blender or Immersion stick blender (substitute bowl and whisk)

Ladle (optional but useful)

Spatula

Kitchen Towel

Crepes & Coffee