Instructions
- In a blender or with a whisk, mix all ingredients except oil until smooth, like heavy cream, with a few bubbles. Allow batter to rest for at least 1 hour or up to 12 hours in the refrigerator.
- Heat a 6-inch non-stick skillet on medium-high heat, then brush lightly with oil. Add a scant ¼ cup batter to the pan and swirl immediately so batter coats the surface evenly.
- Cook about one minute, then loosen the edges with the tip of a spatula. Find a loose edge of the crepe and fold over slightly with a spatula. Underside should be dark brown. Then with confidence, pick up the crepe by hand and flip! Cook for ten seconds, then slide onto a plate. Oil pan again and then repeat with the rest of batter.
- Fill with warm fruit filling, roll up like an enchilada or a burrito, then top with more filling, a dollop of whipped cream, and/or chocolate syrup.
