The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
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.
I made one version with cow milk and one with rice milk. Couldn’t tell the difference!
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.