Sweet Wheat Lemon Blueberry Crepes {Veganomicon}

1 1/2 cups almond, soy or rice milk
1/4 cup water
3/4 cup whole wheat pastry flour
1/4 cup chickpea flour
1 tablespoon arrowroot flour
1/2 teaspoon salt
2 tablespoons coconut sugar
2 drops lemon essential oil or 1 teaspoon lemon zest

Combine all ingredients in a blender. Blend for a few seconds... scraping the sides of the blender until everything is smooth. The batter will be very thin. Pour the batter into an airtight container, cover, and chill in the fridge for at least an hour - or as lo g as overnight. When ready yo cook, briefly stir the batter if the ingredients have separated.

Over medium-high heat, heat a crepe pan or heavy skillet (I just use my big griddle). The pan is ready when a few drops of water flicked into it sizzle. Spray with nonstick cooking spray.

Ladle 1/3 to 1/2 into the center of the pan. The battery should sizzle when it hits the pan. Holding the pan firmly by the ladle, use your wrist to tilt the pan in a circular motion so that the batter spreads in a thin layer across the bottom. Continue to tilt the pan until the battery is fully spread and then sets.

Cook until the top of the crepe is dry, the center is bubbling, and the edges appear firm and lightly browned when gently lifted with the spatula... usually 1 to 1 1/2 minutes. Gently run the spatula under the crepe to loosen it, then carefully flip and cook on the other side for 30 seconds. Slide the crepe onto a regular-sized dinner plate. Finish cooking the rest of the batter.

If not serving immediately,  cover the entire batch with plastic wrap and store in the fridge.

MEANWHILE, warm some fresh or frozen blueberries in a pan on low heat.

TO SERVE, lay out crepe and put warmed blueberries down the middle and fold up the sides. Powder with powdered sugar and top with a dollop of coconut whipping cream. YUM.

{Veganomicon,  page 77-78}