This recipe uses SIX farm fresh eggs per batch of crepes. Good tasting, easy and fast to make and good for you. One of my clients substitutes Buckwheat flour but you can change out the flour to suit your needs. Enjoy!
- 6 Farm Fresh Eggs (preferably at room temperature)
- 1 1/2 cups unbleached or Whole Grain Flour
- 1/4 cup loosely packed Brown Sugar or a couple TBLS Honey
- 1 cup Milk
Combine all ingredients and drop by tablespoonfuls onto a greased frying pan or griddle over medium low heat, turning when one side is done.
Serve with honey, homemade butter and fruit sauce or syrup. Roll up and eat.
Some people enjoy rolling them up with some Devonshire cream.