Add ingredients to FourSide jar in order listed. Secure lid and press “Batter.” Allow batter to rest for up to 1 hour in refrigerator.
Heat skillet or crêpe pan over medium heat, and lightly coat with oil or cooking spray. For each crêpe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in thin layer. Cook for 1 minute or until top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds or until done.
Repeat with remaining batter. Stack completed crêpes on plate, placing wax paper between each crêpe to prevent sticking.
Fill each crêpe with desired fillings, and add any desired toppings.
*For a sweet variation, follow directions above and add 2 tablespoons sugar and 1 teaspoon vanilla extract to FourSide jar before blending.
*For a savory variation, follow directions above and add ¼ teaspoon salt to jar before blending. After “Batter” cycle is complete, add 2–4 tablespoons fresh herbs and secure lid. Press “Pulse” 4–6 times to chop and incorporate herbs.
*To prepare in WildSide jar, during “Batters” cycle, stop cycle with 5 seconds remaining. To prepare double recipe, use WildSide jar, following general recipe instructions above.
*For whole wheat crêpes, add ¼ tsp of kosher or sea salt, and substitute 1 cup whole wheat in place of all-purpose flour.