Delicate, melt‑in‑your‑mouth crepes made with NIHKAN Sprouted Sorghum Flour, whisked eggs, butter, and warm milk. Topped with lightly sweetened whipped cream and fresh strawberries, these gluten‑free crepes are perfect for a festive breakfast, brunch, or dessert. Ready in minutes, they’re a delightful way to enjoy a wholesome, naturally processed treat.

Ingredients

• 2 large eggs

• 2 tbsp unsalted butter, melted

• 1 tbsp granulated sugar

• Pinch of salt

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

• ¼ cup warm water

• 60 g (⅓ cup) NIHKAN Sprouted Sorghum Flour

• Butter for brushing the pan

• Whipped cream (for topping)

• Fresh strawberries, sliced (for topping)

Directions

1. In a bowl, whisk together eggs, melted butter, sugar, salt, and warm milk until smooth.

2. Stir in warm water, then gradually add sorghum flour, whisking to a lump‑free, thin batter.

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

4. Pour ¼ cup batter into the pan, swirling to form a thin, even layer.

5. Cook until the edges lift and the underside is lightly golden (about 40 seconds), then flip and cook the second side for 10–15 seconds.

6. Stack cooked crepes on a plate or wire rack; repeat with remaining batter.

7. Top each crepe with whipped cream and sliced strawberries just before serving.

Serving Size
Makes 6–8 small crepes (serves 2–3)

Recipe Features
✔️ Gluten‑Free
✔️ Sweet Breakfast or Dessert
✔️ High Fiber
✔️ Ready in Under 20 Minutes
✔️ Uses Ancient Grain Flour
✔️ Kid‑ and Crowd‑Pleaser

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