Crepes

This thin pancake is in the European style. It can be rolled with fruit or other filling of your choice, is quick to prepare and a favorite among our children.

• 2 large eggs
• Tbsp oil
• 2/3 milk substitute
• 1/2 cup sorghum flour
• dash salt
• Tbsp sugar

1. Whip the eggs in a bowl till frothy.
2. Add oil and milk substitute and whip.
3. Add dry ingredients, mixing till lumps are gone.
4. Heat skillet on medium.
5. Add tsp oil to skillet to coat pan.
6. Pour in enough batter to cover pan thinly.
7. Flip when edges are dry and golden brown.
8. Remove after just a few seconds or it will burn.

Makes about 4 x 9" pancakes.

Our kids ask for these all the time. Often they fill it with nothing more than maple syrup, roll it and eat it. I like it with fresh fruit or preserves.

Contributed by Eileen Landman