| 1 | Combine all ingredients in a blender. |
| 2 | Whip up batter until smooth. |
| 3 | It can rest for 30 minutes to overnight in the refrigerator. |
| 4 | Heat a 9-inch skillet and when hot put a few drops of oil on the bottom. |
| 5 | Rotate the pan to coat the bottom. |
| 6 | Pour ?cup of batter into pan and immediately tilt and coat the pan so batter forms an evn later over the whole bottom. |
| 7 | Cook over medium high heat until the top starts to dry up and the edges loosen. |
| 8 | Slide pancake turner under it, flip over and cook the other side. |
| 9 | Besides serving as litle omelets, these can be rolled up like crepes. |
| 10 | Especially good wrapped around some sauteed mushrooms or ratatouille. |
| 11 | Favorite vegetarian recipes/star/mm by dianne smith/deeann |
