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Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.
Let the mixture stand in the fridge for 30 minutes.
Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup (4 tbsp) of the batter onto the pan, twirling the batter around to cover the whole bottom of the pan. I used a 8 inch or 20 cm skillet, so add more or less batter if needed.
Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.
Serve immediately with your favorite toppings (I used hummus, cherry tomatoes, black olives and dried oregano), or keep leftovers in a sealed container in the fridge for 5 to 7 days.