The Best Gluten-Free Crêpe!
(Dairy-Free & Gluten-Free)

In a separate pan, heat a drizzle of olive oil over medium heat. Add the mushrooms and cook until they become golden and tender, about 5-7 minutes. Once the mushrooms are cooked, add the spinach and garlic to the pan. Stir for another 2-3 minutes until the spinach wilts down. Season with salt and pepper to taste.

Heat a non-stick pan over medium heat until it's nice and hot. Lightly grease the pan with a small amount of oil or butter. Pour a ladle of the crepe batter into the pan, swirling it around quickly to cover the surface in a thin layer. Pour out any excess batter back into the bowl, as you want the crepes to be thin. When you start to see small air bubbles forming and the edges begin to lift slightly, it's time to flip the crepe. If the underside is golden, you flipped it at the perfect time!

Enjoy!