Flaxseed meal makes an excellent substitute for eggs in this vegan crepe batter. The batter is made in a blender for easy preparation and cleanup. The crepes taste great served simply with a drizzle of maple syrup. Or, serve them for brunch filled with sautéed vegetables or for dessert filled with a fruit compote.
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.