FRENCH CREPES with Gluten-free Variation

Blend for about 1 minute:
          1+1/2 cups water
          1/4 cup raw cashews, rinsed
          1/2 cup quick oats
          1/2 cup whole wheat or brown rice flour if you want to make them gluten-free
          1 tablespoon flax seeds
          1 tablespoon apple juice concentrate or 1/2 tablespoon honey
          1/2 teaspoon salt
 
Lift preheated lightly-oiled* skillet from burner and pour in 1/4 cup batter, tipping in a circular motion so crepe flows large and thin. Using medium-high temperature, cook for about one minute. When dry on top, loosen gently with spatula and turn, cooking the other side for about 30 seconds.  Unless using a nonstick skillet, you will need new oil after every 2 to 3 crepes.
 
* “Lightly oiled” means to rub coconut oil or lecithin on with a paper towel