Ingredients

Add ingredients to jar in order listed and secure lid. Press "Batters." Refrigerate crepe batter in the refrigerator for 1 hour prior to cooking crepes. Heat a skillet or crepe pan over medium heat and lightly coat with oil or cooking spray. For each crepe, pour ¼ cup batter into center of pan and swirl pan gently to distribute batter in a thin layer. Cook for 1 minute or until the top begins to dry out and underneath is lightly golden. Flip and cook an additional 30 seconds until done. Repeat with remaining batter. Stack completed crepes on a plate with wax paper between each crepe to prevent sticking. Fill with desired fillings or toppings. *NOTE: If your blender does not have a "Batters" cycle, blend on Medium Low (speed 3 or 4) for 30 seconds.

Variations

• For a sweet variation, follow directions above and add 2 tablespoons of sugar and 1 teaspoon vanilla extract to jar before blending.
• For a savory variation, follow directions above and add ¼ teaspoon salt to jar before blending. After the "Batters" cycle is complete, add 2-4 tablespoons fresh herbs and secure lid. Press "Pulse" 4-6 times to incorporate and chop 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 crepes, add ¼ tsp of kosher or sea salt, and substitute 1 cup whole wheat in place of all-purpose flour.