This was a lot easier than I thought it would be...
...just put all of the ingredients into the blender...I used flax seed goo for the eggs - almond milk for the milk and Earth Balance for the butter...
...blend that up - scraping down the sides to make sure all the flour is incorporated...
...it should just coat a spoon...refrigerate it for a couple of hours - so make it before Church if you're using it for brunch...or make it the night before...
...Julia says that the first crepe is always a trial one to test the consistency of the batter and the heat of your pan...so I wasn't too upset when I tore the first one...
...but I was more careful and the rest were perfect...
...I remember fondly the upside down crepe pan that my brother gave my Mom for Christmas one year - and the crepes we made on the stove with it sure were fun...
Substitutions:
Flax Seed Goo for the eggs
Earth Balance for Butter
Almond Milk for the milk
Recipe here: Mastering the Art of French Cooking pp. 191-193
Chacun à son goût.
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