Ingredients
1 large egg
1 tablespoon nonfat milk (could use any kind or even heavy cream)
1 teaspoon olive oil
1/8 teaspoon Splenda sugar substitute
1/8 teaspoon vanilla
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Electric flat crepe maker — even heat, T-spreader included
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Wooden T-spreader for even, thin crepe batter distribution
One-handed flour dusting — even coating on work surface and dough
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Nutty gluten-free flour — soba noodles, Breton galettes, blini
Electric flat crepe maker — even heat, T-spreader included
Crank sifter aerates flour — lighter cakes, even cocoa dusting
Wooden T-spreader for even, thin crepe batter distribution
One-handed flour dusting — even coating on work surface and dough
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Wisk all ingredients together till frothy. (Maybe 15-20 strokes). Heat a small non-stick skillet or crepe pan coated with cooking spray over medium heat. Pour 1/3 of batter (about 1/8 of a cup) into pan and swirl to coat. You want the entire bottom of the pan evenly covered. (If there are 'holes' in your batter take a little of the batter to fill in.). Cook about 1 min until nicely set and slightly browned - the top will look cooked. Flip to brown the second side. Remove from pan onto waiting plate and repeat until batter is gone. Fill with your choice of toppings - fruit, ricotta cheese, etc -- .