Shelly's Crepes
2 Eggs, beaten
1/2 cup Soy Milk (I use Silk Vanilla)
1/4 cup minus 1 Tablespoon Water
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Canola Oil
1/2 cup Spelt Flour
1/2 teaspoon Baking Soda
dash of Salt
For savory crepes: leave out the SF Torani and use 1/4 cup water.
Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour.
Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle. 
Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan. 
Yes, you can use a fry pan but crepe pans with their shallow sides make the process so much easier.
Sweet Filling Ideas:Sugar Free Torani Sweetened Ricotta Cheese
Storebought Pineapple Cottage Cheese
Sugar Free Torani Sweetened Greek Yogurt
Greek Yogurt with added Protein Powder
Other Greek Yogurt Dips
Defrosted Frozen Fruit
Fresh Fruit (Peaches, Blueberries or Strawberries with Sweetened Ricotta or My Apple Pie Innerds)
Warm Sugar Free Jam or Jelly
Warm Sugar Free Maple Syrup
Protein Ice Cream
Peanut Butter or Peanut Butter Yogurt Dip
Sugar Free Chocolate Sauce (Mmmm warm with Banana it's heaven)
