Gluten-free crêpes are non-trivial. These are not GF.
3 cups milk 2 eggs 2 cups flour 1) Beat the eggs, add the milk, mix well. 2) Blend in the flour -- do not overmix as this makes the crêpes tougher. The batter should be very runny and smooth. 3) Fry em in a hot pan! (I hate to say it but lots of butter/margerine in the pan makes better crêpes but -- oh so bad for you!) Eat them with real maple syrup or make a savoury filling with onion, celery, herbs, stewed tomatoes and cheese, and roll them up.Back to recipe index.