Serve slathered with orange marmalade or strawberry preserves or drizzled with maple syrup or dairy-free dark chocolate sauce (try one teaspoon per crepe). Keep flat, roll up, or fold into quadrants. Consider preheating the oven to 300 degrees F to keep already-cooked crepes warm.

SERVES 4 (MAKES 9 CREPES)

INGREDIENTS

• 1 1/4 cups plain unsweetened oat milk
• 1/2 cup white whole-wheat flour
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tablespoons coconut sugar or brown sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon orange flower water or pure orange extract
• 1/4 teaspoon kosher salt
• About 1 tablespoon plus 2 teaspoons safflower oil for cooking, divided

INSTRUCTIONS

1. Add the first eight ingredients to a blender, and pulse until well combined, about 15 times. Chill the batter for 1 hour.
2. When ready to cook, heat a small nonstick sauté or crepe pan over medium heat, and brush with 1 teaspoon of the oil.
3. Pour in 1/4 cup of the batter, and rotate the pan until the mixture spreads out.
4. After about 5 seconds, use a small offset spatula to loosen the outside edges of the crepe from the pan.
5. Once small bubbles have formed in the center (after 30 to 60 seconds of cooking), use a thin nonstick spatula to carefully flip.
6. Cook the other side for another 10 seconds, and flip onto a cutting board. Cover the crepe with a piece of parchment paper or a paper towel.
7. Brush the pan with another 1/2 teaspoon of the oil and add another 1/4 cup of batter.
8. Repeat the cooking process as described above, remembering to place a piece of parchment or a paper towel between each crepe on the cutting board.
9. Serve warm and enjoy!