Created by Engrossed on March 2, 2012
Step 1: Add ingredients to a blender in the order listed. Blend for 30 seconds, scrape sides and blend until smooth. If you want to avoid foam in the batter, you can let it sit in the fridge.
Step 2: *Optional: Fill a large pot halfway with water and set to simmer. Place a heat proof plate on top of the pot -- You can stack the pancakes on it to keep them warm as you're making more.
Step 3: Heat a small non-stick skillet or crepe pan over medium heat. Grease it lightly with butter.
Step 4: Pour a small amount of batter (about 2 tablespoons) in the center of the skillet and tilt it in a circular pattern so that it coats the whole bottom in a very thin layer.
Step 5: Cook it until solid. On the crepe maker I only cook one side, and it is done when it starts to release less steam. They cook very quickly...sometimes I let them brown but I actually like them barely done best. A rubber spatula works well to flip them off the pan. Stack them on the warmed plate.
Step 6: To serve them you fold them into thirds and put toppings over them. Or you could fill them too. I enjoy them with butter and syrup...sometimes I mix maple and boysenberry. I usually put butter pats on them and drizzle with syrup and then warm in the microwave until the butter is slightly melted. If you want to get extra fancy you can add berries and dust with powdered sugar. Yummy!
Step 7: Leftovers refrigerate well with the stack between paper towels and placed in a gallon ziploc bag. I then remove how many I want, and put butter and syrup and microwave for 30-60 seconds.