• If you are making the crepe as a cake like I did, you may want to prepare your vegan whipping cream recipe OR vegan buttercream recipe a day ahead of time.
• Be sure to read those instructions *especially for the vegan whipped cream before beginning.

For the Crepe Batter:

• Combine all the ingredients for the crepe batter into a high speed blender or food processor and blend smooth
• Let it run for 30 seconds and be sure to scrape the sides of hte blender carafe for an even mix
• Pour the batter into a container and refrigerate for at least 1 hour or overnight
• Stir it vigorously before frying the crepes.
• With a crepe pan or non stick 6" diameter frying pan get it hot over a medium to high heat.
• Lightly spray it with cooking spray and then pour a scant ¼ cup of crepe batter into the hot pan then tilt it all around to get the batter to spread evenly.
• Cook for approximately 1-2 minutes and then loosen the edges with a small spatula and flip it over carefully to cook on the other side.
• Be careful not to brown the crepes, you want to keep the vibrant blue color, so you will have to monitor your heat
• Transfer the cooked crepe(s) to a parchment lined sheet pan
• Repeat the process until all the crepes are cooked with a very small spray of grease in between each crepe.
• Layer the crepes on the sheet pan with parchment between each layer do not stack cooked crepe on top of each other with out a parchment liner.
• Once the crepes are cooled you can build the cake with 2 ounces of buttercream or whipped cream between each layer