What you need. Flour eggs and milk. I often use garbonzo bean or quinoa flours.
You will need around 1/2 an egg per person (plus one or two eggs).
Add enough milk to make a thin "egg wash".
Add flour - roughly 1 tablespoon per egg.
Beat very, very well.
Run through a seive to remove lumps.
With a spoon, help the batter pass through the seive.
Pour a small amount of batter into a hot nonstick pan.
Swirl the batter in the pan to coat the bottom.
Pour out any excess batter.
Cook on the first side until mostly dry, and flip.
The second side only needs 15 seconds or so to finish.
They can be stacked and reserved for when you are ready for them.
There are few things you can make as easily as crêpes that are so well received. They can be made in advance and stuffed with almost anything you can imagine. They can be rolled, folded, or even gathered together as a beggar’s purse.
Tip: The trick is to always make sure you don’t have more than the minimum amount of batter in the pan.
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