- 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
- 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 along the edge of the pan first and then fill the middle with the remaining crepe 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 (about 40 seconds). Flip the crepes over and cook for a further 10 – 15 seconds on the other side until the crepes have caramelized spots. Repeat until all the batter is used up (remember to mix the batter each time).
- Stack the cooked crepes on a plate or wire rack.
