French Sweet Crepes

I woke up Sunday morning, it was a gorgeous day. Not too hot, just enough air to keep it cool and enjoy a nice breakfast on the deck. I was given a great crepe pan as a gift the day before so what better treat than a lovely sweet French crepe for breakfast. French crepes are soft in the middle but ligthly crunchy on the edge. They are very thin (on the other end of the spectrum of the thick hearty pancakes).
One of my favorite fruit, this time of the year are nectarines, because they seem to always be sweet. I haven't had the same luck with peaches that feel more like tennis balls in terms of hardness and rarely ripen once at home.
The filling for this recipe may seem pretty basic but don't let it fool you, it is exquisite. French deserts are amazing, not because they have tons of sugar or fat (granted, some do) but because they allow the natural flavors to be discovered. There is such freedom in going back to this simplicity and nature. Honestly, why complicate when you can enjoy things as they are.

INGREDIENTS
1 cup soymilk
1/2 cup water
1 cup flour
2 tsp dry sweetener (like turbinado sugar)
1 tsp vanilla extract
2 Tbl vegan butter
1 Tbl ground flaxseeds

Note: Many recipes call for powder egg replacer but you may not have it at home, so stick to flaxseeds. It is a nice way to add Omega-3 essential fatty acids (great for heart conditions), lots of anti-oxydants and is a great source of fiber. I love its nutty flavor too.

TIPS: Buy whole flax seeds and only grind a little at a time in a blender or coffee grinder because they go rancid more quickly after being ground into meal. If you grind more, refrigerate and use in salad dressing, over stir-fries, over breakfast cereals, in shakes...

PREPARATION:

Place all ingredients in a blender and blend for a few seconds.
In a thick bottomed frying pan, place a little vegetable oil and bring heat to medium high.
Pour a small laddle and immediately spread the batter so that an even layer spreads accross the pan.
Using a spatula, gently lift the sides and when it no longer sticks to the pan, either flip the crepe with the spatula or with the pan. The ladder one may take a little practice but it will impress your friends.
When the other side is done, place on a plate.
Spread 1 Tbl of your favorite jam (I used peach) in the middle of the crepe in the form of a strip.
Place fresh slices of nectarines on top.
Sprinkle with a little granulated sugar.
Fold the left and right flaps on the middle, then the top and bottom to create a lovely bundle.
Serve as is.

NOTE: Use any fruit, get creative. Can be served with your favorite vegan icecream or sherbet.