INGREDIENTS ½ cup nondairy milk ½ cup water ¼ cup plus 2 tablespoons pure maple syrup 1 cup all-purpose flour ¼ cup unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon sea salt Coconut oil, for frying INSTRUCTIONS In a large bowl, combine all of the ingredients, except the coconut oil. Mix with an electric mixer on low speed until the mixture is completely blended. Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand. Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom. Cook for about 2 minutes, until golden brown, then flip and cook for a minute more. Remove from the pan and continue with the rest of the batter, adding a drop of coconut oil to the pan every once in a while. They cook best without much oil. Serve folded over, filled with strawberry or blueberry jam. A chocolate hazelnut spread is great, too.