These delicate, melt‑in‑your‑mouth crepes are made with NIHKAN Sprouted Millets Mix Flour, whisked together with eggs, butter, and warm milk to create a smooth batter. After cooking to a golden finish, each crepe is slathered with Nutella and folded, then garnished with powdered sugar and fresh fruits for a truly indulgent gluten‑free breakfast or dessert.

Ingredients

• 2 large eggs

• 2 tbsp unsalted butter, melted

• 1 tbsp sugar

• Pinch of salt

• ½ cup warm milk (dairy or plant‑based)

• ¼ cup warm water

• ½ cup (60 g) NIHKAN Sprouted Millets Mix Flour

• 2–3 tbsp Nutella (for filling)

• Sliced bananas & blueberries (for garnish)

• Powdered sugar (for dusting)

• Butter (for brushing the pan)

Directions

1. In a blender or bowl, combine eggs, melted butter, sugar, salt, and warm milk. Whisk/blend until smooth.

2. Add warm water, then gradually blend in the sprouted millets flour to form a lump‑free, thin batter.

3. Preheat a non‑stick skillet over medium heat and brush lightly with butter.

4. Pour ¼ cup of batter into the pan, swirling to coat the bottom evenly. Cook until edges lift and underside is golden‑brown (~40 s), then flip and cook for another 10–15 s.

5. Repeat with remaining batter, stacking cooked crepes on a plate.

6. Spread 1–2 tbsp of Nutella onto each crepe, fold, and arrange on a serving platter.

7. Dust with powdered sugar and top with sliced bananas and blueberries before serving.

Serving Size
4–5 crepes

Recipe Features
✔️ Gluten‑Free
✔️ Uses Ancient Grains
✔️ High‑Fibre
✔️ Quick & Easy
✔️ Naturally Sweet
✔️ Kid‑Friendly

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