Hazelnut Crepes

These are legit increpeable (No pun intended)! Is that enough for you to make it?


¾ cup Gefen Hazelnut milk 
¾ cup cold water
3 eggs
2 Tablespoons sugar
5 Tablespoons margarine - melted
1 teaspoon pure vanilla extract 
1 ¼ cups flour 
¾ cup Gefen Hazelnut  Praline Velvety Cream

3 Tablespoon cooking oil

1) In a large bowl, add all the ingredients except for the cooking oil. Using a stick blender pulse until combined. Refrigerate the batter for 1-2 hours. Remove the batter from fridge and stir with a spoon.

2) Using a pastry brush, lightly brush a 6” inch skillet with oil and place over medium heat. When the pan is just beginning to smoke, remove from heat, and pour ¼ cup of the batter in middle of the pan and quickly tilt in all directions for 2-3 seconds to evenly distribute the batter. Return the pan to the heat and when slightly brown on the edges use a spatula, and carefully flip the crepe over. Cook for a few more seconds and then flip the crepe onto a plate. Repeat with remaining batter.

Serve with ice cream and enjoy!!!!!!