Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Anna McCartney
Ingredients
4 eggs
1 cup flour
milk or dairy-free milk alternative
margarine
Directions
Beat 4 eggs. Add flour, and whisk in enough milk or milk alternative to make the consistency like heavy cream.
Preheat skillet over medium heat. Put margarine over skillet – make sure that all the area is “greased up”.
Spread out on a skillet like a HUGE pancake. You can sort of tilt the pan so it goes to all corners. You want this to be VERY thin, not like a regular pancake.
After 1st side is cooked, flip and cook on the other side.
You can fill this with anything – either savory (ham and cheese, just ham, whatever), or sweet (butter + sugar or whipping cream or fruit or whatever). If you are doing a sweet one, it looks fancy if you sprinkle powdered sugar over the top.
YUM!
Notes
I made one version with cow milk and one with rice milk. Couldn’t tell the difference!
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
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