It should come as no surprise that Paul loves to cook. It's a trait he inherited from his father, and it makes me a very lucky girl. On this particular afternoon, Paul got it in his head that he wanted to make crepes. He'd never attempted them before, despite how often we went to The Crepevine in Tallahassee.
Since we prefer not to use dairy milk, we mishmashed a few recipes to come up with our perfect crepe:
1 1/2 cups almond milk
1 cup flour
1/2 tsp salt
Whisk all ingredients together until no lumps appear.
Butter pan, place over medium-low heat. Pour either 1/3 cup (10-inch pan) or 1/4 cup (8-inch pan) and swirl to cover.
Cook until bubbles appear and sides curl up. Flip and cook an additional 30 seconds.
A finished plate: veggie omelette, savory crepe, sweet crepe, veggie sausage.