1 teaspoon vanilla
Blend the ingredients together with a blender or small food processer, and pour enough to look like a small pancake into a greased, medium-hot skillet. It is very liquidy - don't worry - it firms up! Cook for a couple minutes until there are tiny bubbles over the surface, flip, and let the other size cook for a minute. These crepes turn a dark golden brown. Serve with fruit, nuts, syrup, cream cheese, etc., or with nothing at all!
- I also add a light sprinkling of cinnamon to the batter.
- The recipe is easy to increase or decrease because of the straight-forward proportions. If you add another egg, add 1/3 of a banana.
- Play with crepe size, depending on how you want to serve them. If you have a large skillet and big flat spatula that can flip a bigger, floppy crepe, you can make them big enough to roll up, like a tortilla, with fruit and such inside.