Breakfast Crepes

1 ½ tbsp. flax seed
1 ½ cups milk (we use soy milk)
½ tsp. pure vanilla extract
3 tbsp. coconut oil
1 cup whole wheat flour (I use hard white wheat)
Dash of sea salt
1 tsp. coconut oil (for coating pan)

Whisk flax seed and soy milk in a bowl. Add vanilla, coconut oil, and whisk again to combine. In another bowl, combine flour and salt – stir. Combine wet and dry ingredients until smooth and all lumps have disappeared. (I skip all of these steps. I put everything in my Vita-mix (a blender will work) and then blend on low for a minute or two!)

Heat 1 tsp. coconut oil on skillet. Scoop ¼ cup of batter onto pan and immediately rotate pan in a circle, spreading batter across the pan. Cook for a couple of minutes until crepe is dry on top and you can easily lift it off of the pan.

Serve with fresh fruit, jam, or peanut butter.