Savory Crepes

1 1/2 C vegan milk
1/4 C water
3/4 C all purpose flour
1/4 C chickpea flour
1 T arrowroot flour
1/2 t salt

Combine the vegan milk, water, flours, arrowroot, and salt in a food processor or blender. If making sweet crepes, add 2 T sugar and/or 1 t grated orange or lemon zest. Blend for a few seconds until everything is smooth. The batter will be very thin. Pour into an airtight container, cover, and chill in the refrigerator for at least an hour, or as long as overnight. When ready to cook the crepes, briefly stir the batter if the ingredients have separated.

Over medium-high heat, heat a 9- to 10-inch crepe pan or a heavy skillet. Ladle 1/3 to 1/2 cup of batter into the center of the pan. Tilt the pan in a circular motion to spread a thin layer across the bottom.

Cook until the top of the crepe is dry (1 to 1 1/2 minutes), then carefully flip and cook on the other side for 30 seconds.

From Veganomicon