Someone served me a crepe a long time ago, before I could go online for a recipe. I really liked this simple, thin, little crepe that could be wrapped around fruit or meat or eaten all by itself. I knew I could make it. I just had to try. I experimented and finally came up with one that was not thin enough to call a crepe.
Here is how I finally got the perfect balance of ingredients to make a crepe. It was an accident. I wasn’t trying to fix my recipe. I got up in the morning and wanted a crepe with my coffee. This could have been crepe or crepe-like; it didn’t matter to me. I wanted to make the smallest batch that one egg would allow, so I added a smaller amount of flour than ever before. What a surprise! I had a real crepe! All I had to change was the ratio of flour to egg and milk!
Years ago I used wheat flour. Now I use Jules Gluten-free All-purpose Flour, which I purchased online. I have not tried this recipe with wheat flour. This is a gluten-free recipe.
If you try this recipe with wheat flour, please let me know how the crepes turn out. In the past I used wheat flour. I changed only the amount of flour in relation to egg and milk. Very likely these crepes could be made successfully with wheat flour.
2 eggs slightly beaten
1/2 cup of Jules Gluten-free Flour
1/4 cup of milk
1 Tablespoon of Coconut oil (or other oil)
Crack the eggs in a small bowl and beat them slightly with a fork or a whisk.
Add 1/2 cup of gluten free flour and stir until mixed.
Add 1/4 cup of milk and stir. (If batter is not thin enough, add milk sparingly until the batter looks as shown above.)
Add the coconut oil and stir.
Heat a small skillet to medium high. (I used a non-stick pan.)
Ladle a small amount of batter onto the center of the pan.
Tilt the pan so the batter will fill the pan. Heat about 45 seconds (do not let the pan smoke).
Turn the crepe over for another 30 seconds or so.
Place some chopped apple or whatever you wish on the middle of the crepe and wrap the crepe around the filling.
This recipe makes six small crepes.