Coconut Crepes (Dairy Free)

Inspired by Paleo Crepes, I made a few edits to an old crepe recipe.  These (or any other crepe or pancake) are marvelous with lemon curd and blueberries!! Other favorite fillings are maple syrup and cinnamon, or plain old chocolate chips!

Blend in bowl:
1.5 C coconut milk and/or rice milk or other non-dairy milk
1 C whole wheat white flour
2 eggs
1 TB coconut/palm sugar
1/8 tea salt (like a pinch)
 Preheat heavy bottom pan to medium heat for a few minutes.  Pour in a small dab (<=1 tea) of olive oil to coat the bottom of the hot pan.

Drizzle batter in thin stream into pan.  Let it cook until it starts to firm up on the top.  Use large rubber spatula to unstick the crepe from the pan, then use a regular spatula to flip over. Cook for 30-45 seconds on the other side, until firm. Turn out onto plate and serve hot.

Repeat with remaining batter.

If you have leftovers, you can layer then with lemon curd, chocolate cream, whipping cream, jam or hte filling of your choice and stack into a crepe cake. Slice into wedges and serve cold.