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Whisk together all ingredients until smooth
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LET SIT 30 minutes
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Pre-heat a small frying pan over medium heat.
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Grease pan with about 1 tsp coconut oil.
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Pour ⅓ cup of batter into the middle of the pan and swirl gently so batter covers the entire bottom of the pan.
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Let cook over medium heat until the top is firm.
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Flip and cook for a few more seconds.
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Slide onto a plate, fill with sandwich filling, fold and eat.
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Batter may be made ahead and refrigerated in an airtight container up to 3 days. Batter may separate, just stir gently if this happens.
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Extra Crepes may be stored in an airtight container for 1 day or up to 3 days in the refrigerator.