I’ve been having these my whole life and I love them. They are delicious filled with either sweet or savoury fillings. For sweet you can use jam, honey, melted chocolate, bananas, caramel…anything you can imagine. Experimenting with your favourite fillings is half the fun! For savoury I love ingredients that you would put inside an omelette. I love ham and cheese, diced tomatoes, mushrooms and onions. When my mom made the sweet ones she would fill them with jam and then fold them into triangles and sprinkle granulated sugar over top. My sister-in-law makes them with lemon and honey…soooo good!
Ingredients
- 2 eggs (for egg free option see the notes below)
- 1 cup allergy-safe flour
- 1 cup allergy-safe milk
- 1/8 tsp salt
Directions
- Mix all ingredients together in a bowl and whisk to remove any lumps so that you have a lovely smooth thin batter.
- Heat your skillet. You need a non-stick skillet or pan. That is KEY.
- Ladel one ladle of batter onto the skillet and quickly use the bottom of the label to make a smooth, round crepe. You can watch the video below to see how it’s done!
- Flip and cook both sides.
- Fill with your filling(s) of choice and then fold – you can roll it like a traditional crepe or fold it in half and then in half again into a triangle. Sprinkle with icing sugar or drizzle with melted chocolate, syrup, or whip cream etc.
- Enjoy!
For Egg Substitute try the Flax Replacer or simply up the milk to 1 1/2 cups and add 2 tbsp oil.