- 2 large eggs
- 2 tbsp unsalted butter melted
- 1tbsp sugar
- pinch of salt
- 1/2 cup milk warm
- 1/4 th cup warm water (for more thinner batter)
- NIHKAN Sprouted Sorghum flour – 60 gms
- Whipped cream and strawberries
- Butter for brushing pan.
- In a bowl, mix all wet ingredients – eggs, milk, butter. Whisk them all together.
- Add sugar, salt and flour and make a smooth batter.
- Preheat a non-stick pan over medium heat. Brush a layer of butter on the heated pan.
- Pour ¼ cup of the batter into the hot pan, and swirl to coat the bottom of the pan. Swirl and spread the batter. Make sure the batter is as evenly spread as possible.
- Cook the crepes until the edges are starting to brown become a little crisp. Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots.
- Stack the cooked crepes flat on a plate and spread whipped cream on it and fold round the crepe.
- Garnish with berries.
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