In large bowl, combine all of the dry ingredients – flour, salt and sugar – and whisk together so there are no clumps. In another medium sized bowl, combine all of the wet ingredients – coconut milk, applesauce, vanilla, water and melted coconut oil.
Heat up your non-stick pan; we use a large round crepe pan, which we found at one of my happy places – Home Goods. You don’t want it super-hot, heat for 2-3 min on medium heat.
Mix in the wet with the dry ingredients with a hand mixer for 1-2 minutes on medium speed. You want the mixture clump-free. You want the batter to be runny. If it’s not, add in 1-2 tbsp water until it’s a consistency you like.
Now, melt the Earth Balance butter on the pan, swirl around it it’s fully coated. Pour about ¼ cup of the batter onto the pan and swirl around quickly so it’s nice and thin and the size you’d like. Let it cook for about 1 min before flipping to the other side. You want these crepes flexible … not hard like a tortilla (I learned the hard way). Once done, set on a plate and then it’s on to the next one. This recipe will make about 6-8 crepes and will leave your family wanting more! You can garnish with strawberries, powered sugar and with maple syrup. Enjoy!