3/4 c. Flour*
2 tbps Honey
Pinch of salt
Oil or Butter for the pan.
- In a medium bowl, beat the eggs.
- Beat in the flour, honey, vanilla, and salt to form a thin batter
- Heat oil or butter in a pan (the crepe should end up being the size of an average pancake, so choose a pan according to that size)
- Scoop about 1/4 c of batter into the pan and swirl the pan around to cause the batter to spread out farther (I'll post a video soon).
- Once the top is set, but still a little wet, flip the crepe.
- Count to 10 (I like to do a little dance move for every second that passes... there will be no video of this) and then the crepe is done! Set it on a plate and try not to eat it right away.
*We used almond flour instead of all purpose flour. The problem I have with almond flour is that it is really easy to go overboard on the serving size. One serving size is about an ounce. Since there are 16 oz in a cup... that's 12 servings for these crepes. It should make about that many crepes depending on the size of the crepe.
The original recipe I had called for a 1/2 cup of flour. I decided that the crepes tasted too eggy so I added more flour to the second batch and thought those were tastier.
I liked the second batch I made, which is the recipe I have posted. TC liked the first batch better, and he thought the second batch was too sweet. I beg to differ. To each his own, I say. I would like to tell you the mess factor here, but I have a hard time remembering. I would like to think that my kitchen was spotless when I went to make this and that I wiped off the scoop after every time I used it. Chances are, there was almond flour and batter all over the counter. There is always butter all over my counter. I don't know how that keeps happening. I might need a butter dish. Anyway, the mess isn't difficult to clean up. With the filling, I give it a 5. With the filling, TC gives it a 4.