In a blender or a bowl of a food processor place all ingredients above and Blend until smooth. Then chill for 15 mins in fridge.

Heat a crepe pan over med/ high heat; grease if necessary. Pour batter into crepe pan; (I use a measuring cup) and pour batter into pan. I use 1/4 c. - 1/2 c batter per crepe.

Lift pan off heat and tilt using a circular motion so that the batter coats the surface evenly.Cook the crepe until set; you’ll notice bubbles appear on the surface like when you’re making pancakes.. approx 1-2 minutes.

Loosen with a spatula ,flip and cook the other side until cooked through which is roughly 30 seconds or so.

Repeat until all batter is used (or keep extra batter covered in the fridge for another day).Fill savory crepes with sautéed mushrooms and onions ( whatever you desire) dessert crepes can be spread with chocolate, caramel and or filled with fresh fruit and drizzle with almond butter