Instructions

1. Whisk 3 eggs together in a large bowl then add in water, honey & vanilla.
2. Measure out all dry ingredients and add in as well.
3. Whisk to combine.
4. There shouldn’t be too many, if any, lumps in the batter- but don’t over mix.
5. If there are, it’s ok at this point.
6. Set mix in fridge for 15-20min.
7. This is a good time to prepare what you’re going to put in your crepes- fruit, eggs, meat etc.
8. Heat a 8-10 inch skillet on medium-high until hot.
9. Spray with coconut oil.
10. Use a ladle (full 4oz ladle) to pour mix in to pan, pour it in a circular motion distributing it evenly.
11. You may also rotate pan to spread the mix.
12. It will begin to cook quickly.
13. Lower the heat to medium.
14. Once it looks dry around all the edges and you can see its cooked- very gently with tongs or a spatula flip it over- it won’t break easily but you don’t want it to fold so you may want to use two spatulas.
15. Flip it over and cook on other side for just a minute or two.
16. When done slide it out of the pan on to a flat surface. I would use parchment paper to separate crepes if you’re going to stack them.