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Beat eggs, add and mix the balance of
ingredients to make a thin batter.
Cook in a non-stick pan at medium to medium
high temperature (I butter mine lightly) by
pouring about a 1/4 to 1/3 cup into the pan
and, turning the pan, spreading the batter as
thinly as possible.
Cook as you would a crepe, firming up the first
side and turning to finish.
The result should be thicker and more moist
than a French crepe... delicious.
We serve ours folded with sugar and cinnamon
sprinkled inside. You can roll them and do
anything you would do with a French-style
crepe. Have not tried flambée yet but will do
that soon.
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