1. Mix all the ingredients in a bowl with a spoon/spatula and add as much water as it forms a thick, liquid batter. Consistency like that of a cream soup.

  2. If there is time, let batter set for 10–30 min.

  3. Heat a nonstick pan over high/medium heat.

  4. When pan is ready pour ⅓ of batter into the pan. Spread out batter evenly by tilting pan to all directions.

  5. Wait until batter is firm and turn over with a thin spatula. Make sure the crèpes is not tearing. (If you have added coconut blossom sugar, make sure to not burn/blacken the crèpes, guess it’s unhealthy.)

  6. Take finished crèpes out of the pan and set aside. I do not keep them warm. If desired you can put a lid on it or place them in the preheated oven.

  7. Now repeat with the rest of the batter.
      8. Optional: Some like to spread white or black tahina and a small amount of maple sirup on top of the crèpes and roll or fold them into quarters.
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