Crepes can be difficult...the key is pouring them thin enough onto a hot enough pan that is properly lubricated and not tearing them!
I make them using my dairy-free, cholesterol-free, naturally sweetened recipe:
1/2 cup soy milk (or almond or rice milk)
1/2 cup water
1/4 cup melted coconut oil or Earth Balance margarine (use any other natural trans-fat-free margarine if desired)
3 tablespoons maple syrup
1 cup unbleached all-purpose flour
1/4 teaspoon salt
DIRECTIONS:
In a large mixing bowl, blend soy (or other) milk, water, 1/4 cup oil or margarine, syrup, flour, and salt. Cover and chill the mixture for 2 hours.
Lightly grease a 5 to 6 inch skillet with some margarine or coconut oil. Heat the skillet until hot. Pour approximately 3 tablespoons batter into the skillet. Turn to cover the skillet. Cook until golden, flip and cook on opposite side.
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Crape
