Oilas needed for cooking—a tablespoon or two (see note)
Instructions
Make sure the acorn flour is very fine—I like to sift it, then grind again. Combine all ingredients except the acorn flour in a blender and puree until smooth, then add the acorn flour and continue blending. Transfer to a container and allow to rest overnight, or at least for an hour or two.
To cook the crepes, lightly grease or spray an 8 inch non-stick pan, and get it hot—very hot. When the pan is smoking lightly, try making your first crepe by drizzling in a generous ¼ cup of batter, swirling the pan so it reaches out to the edges—if it doesn’t look great, don’t worry—you’re going to have some time to perfect your technique,
The first crepe is often scrap since even though the pan is hot, t’s not hot enough to really get going. Typically by crepe 2 or 3, you’ll be in business.
Cook the crepes on one side only, transferring them to a plate with a spatula gently as they finish cooking, stacking the crepes on top of each other. When all the crepes are done, cover the plate or platter with cling film so they steam and remain soft and pliable, which is the secret to tender, flexible crepes. Alternately, eat the crepes straight away, with your choice of garnishes.
Notes
Lightly grease the pan
You don't need a lot of oil to cook your crepes, and too much oil can cause them to cook incorrectly. The best thing to use is a stingy amount of panspray, or a greased butter wrapper.
Using other "flours"
There's enough gluten in the all purpose flour to support using other alternative flours here instead of acorn. Dock seed flour, ground mushrooms and plenty of others will work.