Crepes

• 1 Tablespoon Ground Flax Seed
• 3 Tablespoons Water
• 1 cup Coconut Milk
• 1-1/2 Tablespoon Canola Oil
• 1 teaspoon Vanilla
• 1 cup Flour

1. 1. Mix the ground flax seed with the water and set aside for a few minutes until it gels up a bit.
2. 2. Whisk together the milk with the flax "egg."
3. 3. Add the oil, vanilla, and salt and whisk to combine.
4. 4. Slowly whisk in the flour, a little bit at a time, until it takes on a slightly thickened batter consistency.
5. 5. Heat up a small lightly greased skillet over medium heat.
6. 6. Pour in a bit of batter, and while pouring, pick up and swirl the pan until you have just coated the whole bottom of the pan.
7. 7. Cook over medium heat for 1 minute.
8. 8. Carefully flip (with a spatula) and cook on the other side for about 20 seconds.
9. 9. Transfer crepe to aluminum foil while you cook the rest.
10. 10. Roll up with jam, fruit, syrup-whatever strikes your fancy, really.
11. 11. Enjoy!

ground, water, coconut milk, canola oil, vanilla, flour

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/crepes-8/ (may not work)